SOUTHERN DIRTY RICE
This recipe has been passed down for generations.
Provided by Kathleen
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Pulse gizzards in food processor, then pulse livers.
- Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
- Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 41.7 g, Cholesterol 127.4 mg, Fat 3.7 g, Fiber 1.2 g, Protein 11.5 g, SaturatedFat 0.9 g, Sodium 28.8 mg, Sugar 1.2 g
DIRTY RICE
Steps:
- Reserve ½ cup (250 ml) chicken broth and pour the rest into a pot.
- Add 1½ (350 ml) cup of water and the bay leaf. Put to boil.
- Add the rice, cover and cook for about 15 minutes over low-medium heat.
- Heat the bacon fat in a Dutch oven. Add the chopped beef and pork and crumble them with a wooden spoon.
- Add the onion, celery and green bell pepper. Cook over medium heat, stirring occasionally until the beef is no longer pink and the vegetables are softened.
- Add the chicken liver and garlic and continue cooking for 5 minutes.
- Add the salt, Cajun seasoning and thyme.
- Add the reserved chicken broth and scrape the bottom of the Dutch oven to release all the brown pieces.
- Simmer one minute.
- Remove the bay leaf from the rice and add the rice in the Dutch oven. Stir well.
- Remove from the heat and serve very hot.
SOUTHERN LOUISIANA DIRTY RICE
This is a recipe that was handed down from a friend. It's easy to adjust and very tasty. Just remember that for every pound of livers and gizzards, you use one cup of each vegetable (onions are 1/2 yellow and 1/2 green), one cup of rice and 1 yellow chili pepper. The spices can be added to taste.
Provided by Barbara Gossett @BarbGossett
Categories Rice Sides
Number Of Ingredients 12
Steps:
- Boil livers and gizzards until done. Remove and chop saving the water to use with the rice. I use a mini food chopper for the gizzards and hearts.
- Heat olive oil in a large pan.
- Add vegetables to oil and saute while meat is cooking.
- Add chopped meat, salt, and pepper to vegetables and cook for 5 minutes.
- Add rice and water (using water meat was cooked in) to mixture and stir.
- Add cayene pepper to taste. The amount you use will be determined by how spicy you like your food.
- Bring ingredients to a boil, reduce heat to simmer and cook for 20 minutes. Let sit for 5 minutes on stove top.
DIRTY RICE
This is an old Louisiana recipe that I've had longer than I can remember. It's a very popular Southern dish. To turn this into a main meal, simply add more sausage and chicken livers. -Mrs. Lum Day, Bastrop, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook until sausage and chicken livers are no longer pink, 5-7 minutes; drain and set aside. , In the same skillet, melt butter over medium heat. Add onion, celery and green onions. Cook and stir until vegetables are tender, 3-5 minutes. Add parsley and garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly.
Nutrition Facts : Calories 148 calories, Fat 7g fat (3g saturated fat), Cholesterol 97mg cholesterol, Sodium 325mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
LOUISIANA DIRTY RICE RECIPE - (4.5/5)
Provided by Susan52
Number Of Ingredients 15
Steps:
- Cut the gizzards and pork livers into small pieces and pass once through the coarse blade of a meat grinder or food processor. Heat the oil in a large, heavy skillet and cook the ground meat until it begins to turn brown. Add the flour and vegetables and mix well. Cook until vegetables begin to turn soft and slightly brown. Cut up the chicken livers and add them to the skillet along with the seasonings and 2 Tbsp water. Cook over low heat until the chicken livers are done, adding a bit more water during cooking if necessary. Remove the skillet from the heat and set it in a 175 degrees F oven while you prepare the rice. Toss the cooked rice and the contents of the skillet together in a large preheated bowl. Serve hot.
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