Bobbys Dirty Rice Food

DIRTY RICE

Steps:

• In colander, rinse rice several times until water runs clear. Place rice in pot and add chicken stock. Bring to a boil then cover and simmer for 20 minutes. Do not overcook.
• Saute garlic, onions and bell peppers in vegetable oil until soft for about 15 minutes. Season with salt, pepper, thyme, bay leaf and cayenne and add to rice. Cook sausage and ground beef together in sautepan and add to rice.
• In separate pot place giblets, cover with water and simmer for 30 minutes with green onions, salt and pepper. Let cool enough to chop into small dice then add to rice mixture. Mix rice well and let simmer on lowest heat for an additional 30 minutes, stirring continuously, until flavors meld.

DIRTY RICE

Steps:

• Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon.
• Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes.
• Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.

DIRTY RICE

Steps:

• Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor. Combine the oil and flour in a large heavy saucepan over medium heat. Stirring constantly for 8 to 10 minutes, making a dark brown roux. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add this to the pot.
• Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Season the entire chicken with Essence. Stuff the quail in the chicken. Stuff the dirty rice into the cavity of the chicken, around the quail. Reserve the remaining dirty rice

DIRTY RICE WITH SMOKED SAUSAGE

Steps:

• Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.
• Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

DIRTY RICE

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.

BASMATI RICE PILAF WITH PEAS

Steps:

• Put the rice in a mesh strainer and rinse with cold water several times. Set aside and let drain.
• Heat the vegetable oil in a large saucepan over medium-high heat until it begins to shimmer. Add the mustard seeds and cook until they just begin to pop, about 20 seconds. Add the onion and saute until lightly browned, about 3 minutes. Add the cardamom, cloves, cinnamon, rice, the simmering water, salt, pepper and lime juice, and bring to a boil.
• Reduce the heat to medium, and cook until liquid is nearly absorbed, about 10 minutes Fold in the peas, then over, reduce heat to low, and cook 8 to 10 minutes longer. Remove from the heat and let stand for 5 minutes, uncovered. Remove and discard the cardamom, cloves, and cinnamon and fluff with a fork. Transfer the pilaf to a serving dish and serve.