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.
BACON DIRTY RICE
Provided by Trisha Yearwood
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the bacon in a medium saucepan over medium heat, stirring occasionally, until almost crisp, about 10 minutes. Add the rice, coriander and cumin and cook, stirring, until the rice is coated and light golden, 1 to 2 minutes. Add the chicken broth and 1 cup water. Increase the heat to medium-high and bring to a boil. Cover the saucepan with a tight-fitting lid and reduce the heat to low; cook for 16 minutes, then let stand, covered, for 5 minutes. Fluff the rice with a fork and stir in the cilantro, parsley and salt and pepper to taste.
FRIED RICE WITH BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large nonstick skillet over medium-high heat. Add the sesame oil and bacon; cook, stirring occasionally, until the bacon is almost crisp, 4 minutes. Add the sugar and 1 teaspoon soy sauce; stir-fry until the bacon is glazed, about 1 minute. Transfer to a bowl using a slotted spoon; reserve the drippings in a separate bowl. Wipe out the skillet.
- Heat 2 teaspoons of the drippings in the skillet over medium heat. Whisk the eggs and 1/2 teaspoon salt in a medium bowl; add to the skillet and cook, undisturbed, until just set, 3 minutes. Transfer to a plate and break up the eggs into large pieces.
- Heat the remaining drippings in the skillet over medium-high heat. Add the tomatoes and ginger; stir-fry until the tomatoes are softened, 2 to 3 minutes. Add the snow peas, bell pepper and scallions; stir-fry until crisp-tender, about 3 minutes. Add the rice and the remaining 2 teaspoons soy sauce; stir-fry until warmed through, about 2 minutes. Stir in the eggs and cook 1 minute. Top with the bacon.
Nutrition Facts : Calories 447 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 335 milligrams, Sodium 709 milligrams, Carbohydrate 56 grams, Fiber 6 grams, Protein 20 grams
DIRTY RICE
This is a cajun classic. Dirty rice is basically a rice pilaf that is called dirty because it's cooked with minced chicken livers or gizzards. Don't run away now! The rice doesn't taste like liver, it just deepens the flavor of the rice and the crispy bits are so small you won't really notice them. You have a choice of using green bell peppers or jalapenos, depending on your heat tolerance. Enjoy!
Provided by LifeIsGood
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the rice according to the package instructions, but use chicken broth for one third of the cooking liquid. So, for example, if the package says to use 3 cups of water for 1 1/2 cups of rice, use 2 cups of water and 1 cup of chicken broth. Once the rice has finished cooking, remove from heat and let sit for 5 minutes. Turn the rice out onto a sheet pan and drizzle 1 tablespoon of olive oil over it. Mix to combine and let cool.
- While the rice is cooking, mash and finely chop the chicken livers, or purée briefly in a blender. In a large pan that can eventually hold the rice plus everything else, put 1 tablespoon of oil plus the bacon in and cook over medium-low heat until the bacon is crispy.
- Add the ground pork and increase the heat to high. Allow the meat to brown before stirring. As soon as the pork starts to brown, add the final tablespoon of oil and add the celery, jalapeños, and onions. Brown them all over medium-high heat. You may notice the bottom of the pan getting crusty. Keep it from burning by lowering the heat if needed. Add the minced liver and cook for a few minutes more.
- Add the remaining cup of chicken broth and deglaze the pan by scraping the bottom of the pan with a wooden spoon. Add the Cajun seasoning and turn the heat to high. Boil away most of the chicken stock and then add the cooked rice. Toss to combine.
- Turn off the heat and add the green onions. Toss once more to combine and serve hot.
Nutrition Facts : Calories 568.7, Fat 26.8, SaturatedFat 7.2, Cholesterol 88.1, Sodium 489.2, Carbohydrate 59.2, Fiber 1.9, Sugar 1.9, Protein 20.4
DIRTY RICE WITH MUSHROOMS
This vegetarian version of Southern dirty rice replaces the traditional ground beef and chicken livers with hearty mushrooms, creamy black-eyed peas and flavorful spices for a satisfying one-pot meal. The recipe starts with the classic Cajun holy trinity - onion, green bell pepper and celery in equal parts - to create a flavorful foundation. Mushroom broth adds even more depth and reinforces the earthy cremini mushrooms, while a drizzle of hot sauce adds tang and kick. Serve with simple leafy greens or chopped salad.
Provided by Kay Chun
Categories dinner, weeknight, grains and rice, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
- Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
- Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
- Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.
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, 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
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