Cheaters Louisiana Dirty Rice Or Rice Dressing Food

HOMEMADE DIRTY RICE

Steps:

• In a large skillet over medium heat, place celery, bell pepper, garlic, onion, parsley, and sausage. Break up the sausage and cook all, stirring regularly, until sausage is fully cooked and vegetables are tender.
• Add the Creole seasoning and stir. Then stir in the rice and continue cooking over medium heat until rice is heated through, stirring well the whole time.

CAJUN DIRTY RICE DRESSING

Steps:

• Heat large pot over medium heat. Add pork and beef and cook until meat is browned.
• Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
• Add dark roux and cook for additional 5 minutes.
• Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
• Bring mixture to a boil, lower heat and simmer for 30 minutes.
• Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes.
• Stir in green onions and parsley.
• Stir in cooked rice until completely incorporated.

CHEATER'S LOUISIANA DIRTY RICE OR RICE DRESSING

Steps:

• combine all ingredients in a 9x13 pan, mixing well.
• Bake, covered, for 1 hour at 400 degrees. I sometimes stir mine midway through cooking since I can't seem to leave anything alone.

LOUISIANA DIRTY RICE

Steps:

• Boil rice according to package directions.
• Drain.
• Brown rice has a slightly coarser grain than white.
• Chop onions,celery,bell peppers and garlic finely (use blender).
• In bacon drippings saute chopped vegetables until the mixture cooks down,about 30 minutes.
• Add chopped chicken livers and ground meats and cook until done,then mash.
• The mixture looks"dirty" and soupy.
• Add remaining seasonings and nuts to taste,and mix with rice.
• May be prepared in morning and reheated.
• Additional water may be needed.
• When adding seasoning use your own judjement,I like mine spicy.

DIRTY RICE DRESSING

Steps:

• Heat medium saucepot over medium heat. Add pork and beef and cook until meat is browned.
• Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
• Add dark roux and cook for additional 5 minutes. Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
• Bring mixture to a boil, lower heat and simmer for 30 minutes.
• Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes.
• Stir in green onions and parsley.
• Stir in cooked rice until completely incorporated.

NEW ORLEANS DIRTY RICE OR CAJUN RICE RECIPE

Steps:

• 1. In a large Dutch oven or saucepan, over medium-high heat, sauté the sausage, beef, and livers until no pink remains. Drain all but 3 Tbsp from the pan. (If sausage is very lean add bacon grease or butter to pan to make 3 Tbsp.)
• 2. Add the bell pepper, onions, and celery. Season with salt and black pepper to taste.
• 3. Cook for 5-7 minutes until the veggies begin to soften and brown. Add the rice, green onions, and garlic; continue to stir for 1-2 minutes until the rice begins to toast or turn brown.
• 4. Add the worcestershire sauce, beef & chicken stock, creole seasoning, sage, and bay leaves. Mix well, turn the heat to low, cover and simmer for 20 minutes.
• 5. Cook until the rice is fully tender and the broth has been absorbed. Stir well and remove from heat, then stir in the chopped parsley.
• 6. *Cooks Notes: Don't let the Sage scare you off because you don't taste the small amount of sage in this recipe but it does make a difference in the taste, so don't leave it out. I personally do not like sage in anything, but this recipe is the exception. Some people like to put diced pork or Andouille sausage in their Dirty Rice, which is fine - almost anything goes, however, adding sausage or tomatoes will lean the dish towards a Jambalaya. Dirty Rice shouldn't be too wet or gummy, the grains should separate easily and still be moist enough to hold together on your fork.

MIMI'S LOUISIANA DIRTY RICE

Steps:

• Heat oil in a large skillet over medium-high heat. Add beef and sausage; cook and stir, breaking into small pieces, until they begin to brown, about 5 minutes. Add onion, bell peppers, celery, and garlic. Continue to cook and stir until meat is fully browned, 3 to 4 minutes more. Stir in soy sauce, black pepper, paprika, oregano, Cajun seasoning, chili powder, garlic powder, and salt.
• Stir in broth and bay leaves. Let simmer for 6 to 8 minutes. Fold in rice, 1 cup at a time, until fully coated. Mix in parsley. Simmer for 6 to 8 more minutes. Discard bay leaves and serve.

LOUISIANA DIRTY RICE - CAJUN STYLE

Steps:

• In a medium saucepan, bring the gizzards, chicken broth, and water to a boil. Reduce the heat to medium-low, cover, and simmer until the gizzards are tender, about 45 minutes. Reserving the broth, remove the gizzards, and when they are cool enough to handle, mince them and set them aside.
• In a Dutch oven or flameproof casserole, cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the pan, drain the bacon on paper towels; crumble and set aside.
• In the bacon fat, saute the gizzards over medium heat until browned, about 5 minutes.
• Add the green and red bell peppers, the onion, scallions, carrots, parsley, garlic, salt, pepper, and cayenne. Cook over medium heat until vegetables have softened, about 5 minutes.
• Add the rice and reserved broth. Increase the heat to medium-high and bring to a boil. Stir once, reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 to 20 minutes.
• Meanwhile, in a medium skillet, melt the butter over medium heat. Add the chicken livers and saute until firm, about 5 minutes. Let the livers cool slightly, then coarsely chop them. Toss the chicken livers and bacon with the rice. Cover and let sit for 10 minutes before serving.