DIRTY RICE
An Authentic recipe for Cajun Dirty rice. My Mother got from a restaurant in LA. Takes a while to cook, but well worth the results.
Provided by ImNotHere
Categories One Dish Meal
Time 2h15m
Yield 16-20 serving(s)
Number Of Ingredients 14
Steps:
- Prepare vegetables as directed.
- Add crushed garlic.
- Brown sausage in large pot.
- Remove sausage and set aside.
- To sausage drippings, add enough bacon drippings or oil to make 1/2 cup.
- Add flour and brown, stirring constantly, over medium-high-heat until the roux is very dark brown (about the color of an old penny).
- Be careful not to scorch the roux.
- Immediately add chopped vegetables and stir and cook a few minutes.
- Then add chopped giblets and cook until pink color is gone.
- Add water, the sausage and seasonings and simmer 2 hours.
- 30 minutes before serving, add green onion tops and parsley.
- Before serving, add hot cooked rice, mix well.
RESTAURANT STYLE DIRTY RICE
My dad gave me this recipe he got from a local restaurant owner. The original recipe called for commercial soy sauce. I have adjusted it to low sodium soy sauce since most grocery stores don't sell commercial soy sauce.
Provided by Moe Larry Cheese
Categories Rice
Time 8m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Put rice in a microwave safe bowl and add water just to cover rice.
- Cook 5 minutes on high.
- Mix the butter and onions into the hot rice until all of the butter has melted.
- Add the soy sauce and mushrooms and mix well.
- Enjoy!
DIRTY RICE
Steps:
- In a 2-quart saucepan, rinse rice with multiple changes of cold water until the water begins to turn clear. Drain rice well, return to saucepan, and cover with 2 cups (475ml) cold water along with a pinch of salt.
- Set saucepan over medium-high heat and bring to a boil, then reduce heat to low, stir rice once, cover, and cook for 15 minutes. Remove from heat. Let rice stand, covered, for 5 minutes. Uncover and fluff the rice with a fork; set aside to cool.
- Meanwhile, in a 10- or 12-inch cast iron or stainless-steel skillet, heat 1 tablespoon (15ml) oil over medium heat until shimmering. Add onion, bell pepper, and celery and season with salt. Cook, stirring often, until vegetables begin to soften and onion becomes slightly translucent, about 3 minutes. Stir in garlic and cook, stirring frequently to prevent scorching, for 1 minute longer.
- Add the ground meat or sausage, season lightly with salt, then increase heat to medium-high. Cook, stirring and breaking up chunks of meat with a wooden spoon, until meat is fully cooked and begins to brown in spots, 8 to 10 minutes. Remove from heat. Scrape vegetables and meat onto a heatproof platter and set aside.
- Wipe out skillet, add remaining 1 tablespoon (15ml) oil and heat over medium-high heat until shimmering. Add chicken giblets and season lightly with salt. Cook, stirring often, until they are fully cooked through and browned on all sides, about 10 minutes (you can check doneness by cutting a thicker piece of giblet in half). Remove from heat.
- Working in batches, if necessary, transfer giblets to food processor or blender and pulse, scraping down sides as necessary, until very finely minced and almost smooth, about 2 minutes. If you don't have a blender or food processor, you can very finely mince the giblets with a knife after letting them cool.
- Wipe out the skillet once more. Return vegetable-meat mixture and processed giblets to skillet. Set over medium heat and stir in black pepper, ground sage, paprika, and cayenne.
- Stir in rice and season with salt, if needed. Increase heat to medium-high and cook, stirring frequently, until all ingredients are incorporated and rice is fluffy and has taken on an even brown tint, about 5 minutes. Remove from heat and serve.
Nutrition Facts : Calories 977 kcal, Carbohydrate 36 g, Cholesterol 1100 mg, Fiber 2 g, Protein 94 g, SaturatedFat 13 g, Sodium 879 mg, Sugar 3 g, Fat 48 g, UnsaturatedFat 0 g
DIRTY RICE
Steps:
- In a 10-inch frying pan over medium-high heat, brown the sausage, breaking up the meat with a fork into little pieces. Drain the grease, remove sausage to a bowl, and set aside.
- Add the olive oil to the frying pan over medium heat. When oil is hot add the onion, celery, and bell pepper. Cook until vegetables are soft, but not brown, about 3 to 5 minutes.
- Return the sausage to the pan, add poultry seasoning and stir to combine. Add rice and seasoning packet and cook for 5 minutes, stirring frequently. Add chicken broth and bring to a boil. Reduce heat to low. Simmer, covered tightly, for 25 minutes.
- Fluff with fork and serve.
DIRTY RICE
The name for this dish comes from how it looks, as the rice grains are speckled with bits of ground meat and seasonings. This version uses chicken livers instead of the common combination of both gizzards and livers to offer a distinct flavor profile. Dirty rice is similar to rice dressing, but it isn't relegated to just holiday tables. In fact, you'd be hard pressed to find a spread in Louisiana without it. A much beloved side dish, it's also worthy of being at the center of the plate as a hearty, rustic main dish. If you have leftover rice, you can skip the first two steps and adjust the seasonings to taste.
Provided by Vallery Lomas
Categories dinner, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Rinse the rice in a strainer under cold water until the water runs clear. Heat the stock in a medium saucepan over high until boiling. Stir in the rice and 1 ½ teaspoons Creole seasoning, then reduce heat to low to maintain a simmer. Cover the saucepan and cook until the water has evaporated and the rice no longer has any bite, 12 to 15 minutes. If the water evaporates before the rice is done (bite into a grain to see if it's fully cooked), add ¼ cup water, cover and continue cooking. Once the rice is ready, stir in the butter and set aside while preparing the rest of the dirty rice.
- Finely chop the chicken livers. Transfer to a large bowl and add the beef, pork, 1 tablespoon hot sauce, 1 teaspoon Creole seasoning and ½ teaspoon salt. Stir to combine.
- Heat 3 teaspoons oil in a large skillet over medium-high until it shimmers. Add the meat and cook, stirring to break it up, until all of the meat is evenly browned, about 5 minutes. Remove from the heat and transfer the meat to a plate using a slotted spoon. Discard all but 2 teaspoons fat from the skillet.
- Add the remaining teaspoon oil to the skillet and heat over medium until the oil shimmers. Add the onion and cook, stirring occasionally, until translucent, about 7 minutes. Add the bell pepper and celery, and cook until softened, about 7 minutes more. Stir in the garlic and cook, stirring often, until fragrant, about 2 minutes.
- Stir in the Worcestershire sauce, remaining tablespoon hot sauce and ½ teaspoon salt. Return the meat to the skillet and add the cooked rice. Stir until combined and heated through. Taste and add more salt, Creole seasoning or hot sauce as desired. Stir in the scallion greens and parsley, and serve warm.
DIRTY, DIRTY RICE
Believe it or not, the first place I ever had dirty rice was at Popeyes®. They were out of the red beans and rice. I'd never been a huge fan of liver before, but not only have I come to love dirty rice, I've also started to crave it with even more "dirt," i.e. more liver, pork, and aromatic vegetables, hence this redundantly named dish. While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 1h30m
Yield 6
Number Of Ingredients 21
Steps:
- Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.
- Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
- Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 55.2 g, Cholesterol 151.5 mg, Fat 7.4 g, Fiber 2.5 g, Protein 15.4 g, SaturatedFat 1.8 g, Sodium 1479.9 mg, Sugar 2.5 g
ONE-POT DIRTY RICE
Classic Southern dish. Perfect pairing for any fried food.
Provided by Brian Genest
Time 1h15m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Rinse rice in a wire mesh strainer until water runs clear. Drain and set aside.
- Melt butter in a large, oven-proof casserole over medium-high heat. Add ground beef, country sausage, and chicken livers; cook and stir until browned, 5 to 7 minutes. Drain, leaving a little grease in the casserole.
- Add onion, celery, and bell pepper to the meat mixture; saute until translucent, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Stir in rice, chicken stock, water, 2 tablespoons parsley, Cajun seasoning, bay leaves, salt, pepper, thyme, and cayenne. Cover with foil.
- Bake in the preheated oven for 40 minutes. Remove from the oven and discard foil. Remove bay leaves and stir. Serve immediately garnished with parsley.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 39.7 g, Cholesterol 56.3 mg, Fat 6.1 g, Fiber 1.2 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 759 mg, Sugar 0.7 g
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