Corys Spicy Dirty Rice Food

CAJUN DIRTY RICE

Steps:

• Cook the rice as usual. Move the cooked rice to a sheet pan and lay it out to cool. You need to start with cool rice. And yes, you can do this step a day ahead if you want.
• If you are using gizzards, clean them of grit and that silver membrane and either chop fine or grind in a meat grinder. A meat grinder is better, but not everyone has one. Alternately, you can use any ground meat. Either finely grind or finely chop the livers.
• Heat the duck fat over medium-high heat and, when it is hot, add the ground gizzards and the chopped livers. Toss to coat in the fat and then let them sit a bit to develop a crust on the bottom of the pan. Stir only occasionally, as you want to develop a good crust. If your Cajun seasoning isn't salty, salt the meat now.
• Pour about 1/4 cup of the broth into the pan and use it to scrape up the browned bits on the bottom of the pan. Add the onion, peppers, celery and garlic. Mix to combine and Cook for a solid 3 to 5 minutes, until the vegetables are soft.
• Sprinkle over the oregano and the Cajun seasoning and let a crust form on the bottom of the pan again. When it does, add the rest of the broth and the rice and mix to combine. Scrape the bottom of the pan again. When the liquid has almost totally evaporated, mix in the green onions. You're ready when the liquid has all evaporated. Serve hot.

LAKE CHARLES DIRTY RICE

Steps:

• Heat the oil in a large skillet over high heat. When the oil is hot, add the pork and chicken livers and cook, stirring, until browned. Add the salt, black pepper, and chili powder and stir often, but resist the impulse to stir constantly: You want the meat to stick to the pan and get crusty. Add 1/4 cup of the chicken broth and cook until it has evaporated, allowing the meat mixture to get browned and crusty and stick to the pan once again. Add the onion, celery, garlic, jalapeño, and oregano and cook, stirring, until the vegetables are nicely browned and crusty and beginning to stick to the pan. Add the rice, the remaining 1 1/4 cups broth, the scallions, and parsley. Stir until the liquid is absorbed and the rice is heated through.

KE'S CAJUN (DIRTY) RICE

Steps:

• Bring 1 1/2 cup of water to a boil in a saucepan, and stir in the brown rice. Reduce the heat to a simmer, cover, and simmer until the rice is tender and the liquid has been absorbed, 40 to 50 minutes. Set the rice aside.
• Place ground turkey into a skillet over medium heat, and cook and stir the turkey until the meat gives up some of its fat, 2 to 3 minutes; stir in green bell pepper, onion, and minced garlic. Cook and stir until the turkey is crumbly and no longer pink and the vegetables are tender, 5 to 8 more minutes. Drain excess grease, if necessary. Stir in the cooked brown rice, garlic powder, celery flakes, Cajun seasoning, black pepper, and 1/3 cup water.
• Bring the mixture to a simmer, and cook until the liquid is absorbed, about 10 minutes. Season to taste with salt and additional black pepper, if desired.

DIRTY RICE RECIPE

Steps:

• Heat the olive oil in a large skillet or pan (or a pot) to medium heat.
• Add the peppers, onion and celery. Cook them down about 5 minutes to soften.
• Add the ground pork and break apart with a wooden spoon. Cook about 5 minutes to brown, stirring here and there.
• Add the chicken livers and stir them in. Cook them down for 5 minutes.
• Add the rice, chicken broth, Cajun seasonings, bay leaf and dried thyme. Sprinkle in salt and pepper to taste.
• Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the rice is cooked through. Remove the bay leaf.
• Garnish with fresh chopped herbs and serve.

DIRTY, DIRTY RICE

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.

SPICY DIRTY RICE, IRIS'S

Steps:

• 1. Heat oil in large nonstick frying pan over medium heat. add aromatics, stir to blend. Keep stirring until veggies are soft and garlic is golden. Add ground beef or turkey and Italian sausage, breaking up with a spoon continue to cook about 10 minutes or until meat is nicely browned. add peppers and adjust seasonings.
• 2. Stir in rice a nd add broth and bring to a boil. Lower hear, cover and simmer 25-30 minutes or until most of the liquid is absorbed and rice is tender. Remover from heat, taste adjust seasonings, stir in green onions and serve hot.

NICE 'N' SPICY SAVOURY RICE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
• Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
• Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.

CORY'S SPICY DIRTY RICE

Steps:

• 1) Finely chop green pepper, onion, and celery and set aside. You want the pieces to be similar in size to cook evenly.
• 2) Begin cooking rice (per directions on box or bag).
• 3) Preheat a large skillet or large pot with olive oil over medium heat.
• 3) Slice andouille sausage into 0.5 -1 inch pieces.
• 4) Place sausage into pot and cook for 4-5 minutes season with a pinch of salt and black pepper.
• 5) Add garlic and other vegetables and cook for 2-3 minutes.
• 6) Place chicken stock into pot and bring to a boil. Stir in cayenne pepper. Reduce heat by half and let simmer for 10-15 minutes until vegetables are tender and stock has reduced by half.
• 7) Combine cooked rice into skillet or pot and add hot sauce. Let simmer for 2-3 minutes to combine all flavors.
• 8) You can serve this with salad or bread. Enjoy!

LABELLE SPICY DIRTY RICE

Steps:

• Het oil in large nonstick skillet over medium heat. Add the garlic, onion, celery, and bell pepper, stirring to blend.
• Cook, stirring frequently , for about 3 minutes or uniil the veggies have wilted and the garlic is golden. Add the turkey (both), cook for about 7 minutes or until nicely browned. Add the jalapenos and season to taste with salt and pepper.
• Stir in rice. Add the broth and blackened spice and bring to a boil.
• Lower the heat, cover, and simmer for about 25 minutes or until the rice is tender.
• Remove fro heat. Stir in the scallions. Taste and, if necessary, add salt and pepper and serve.

SPICY RICE

Steps:

• In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.

CLASSIC CAJUN DIRTY RICE

Steps:

• Gather the ingredients.
• In a large saucepan over high heat, bring the chicken broth to a boil.
• Add the chicken gizzards to the broth and reduce the heat to low; simmer for 30 minutes.
• Remove the gizzards with a slotted spoon and grind or chop them very finely. Reserve the broth.
• Add the bacon drippings or oil and 2 tablespoons of the butter to a Dutch oven or flameproof casserole over medium heat. Once the oil and butter mixture is hot, add the ground pork and ground or chopped gizzards.
• Cook, stirring frequently until browned.
• Lower the heat. Add the onions, celery, bell pepper, garlic, salt, pepper, paprika, and cayenne. Stir and continue cooking until the vegetables are tender, 5 to 7 minutes.
• Add the rice and reserved broth and then quickly bring to a boil. Heat the oven to 250 F.
• Stir, cover, and reduce the heat to low. Simmer for 15 minutes, or until the rice is tender.
• Melt the remaining 2 tablespoons of butter in a skillet and sauté the minced chicken livers for 3 minutes.
• Toss the minced chicken livers with the rice, taste for seasoning, and adjust with more salt and pepper as needed.
• Cover the pan and place it in the preheated oven for 10 minutes.
• Fluff with a fork. Serve and enjoy.

DIRTY RICE

Steps:

• In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

DIRTY RICE RECIPE

Steps:

• In a large bowl, cover the rice with 2 to 3 inches of cold water. Stir the rice with your hand and drain. Repeat five or six times, until the water runs clear.
• Transfer the washed rice to a medium heavy bottomed pot. Add enough fresh cold water to cover the rice by about 1 inch. Bring to a boil, reduce to a simmer, cover and cook until the rice is tender, about 20 minutes. Do not overcook.
• In a large saute pan, heat the oil over medium high heat until shimmering. Add the livers and sausage and cook, stirring occasionally and breaking up the sausage with the back of a spoon, until the meat is no longer pink, 7 to 8 minutes.
• With a slotted spoon, transfer the livers and sausage to a small bowl. Add the onion, green and red bell peppers, garlic and jalapeno to the pan, and cook over medium high heat until the vegetables are soft, Stirring occasionally until 10 minutes.
• Meanwhile chop the chicken livers into small dice. Return them to a saute pan, along with the sausage, worcestershire sauce, and the cooked rice. Stir until the rice is fully incorporated. Stir in the bay leaves, thyme, black pepper, salt, paprika, cayenne and green onions. Partially cover the pan, reduce the heat to low and cook until the flavors are well blended, about 15 minutes. S Remove bay leaves, discard and serve immediately.

CORY'S SPICY DIRTY RICE

Steps:

• 1) Finely chop green pepper, onion, and celery and set aside. You want the pieces to be similar in size to cook evenly.
• 2) Begin cooking rice (per directions on box or bag).
• 3) Preheat a large skillet or large pot with olive oil over medium heat.
• 3) Slice andouille sausage into 0.5 -1 inch pieces.
• 4) Place sausage into pot and cook for 4-5 minutes season with a pinch of salt and black pepper.
• 5) Add garlic and other vegetables and cook for 2-3 minutes.
• 6) Place chicken stock into pot and bring to a boil. Stir in cayenne pepper. Reduce heat by half and let simmer for 10-15 minutes until vegetables are tender and stock has reduced by half.
• 7) Combine cooked rice into skillet or pot and add hot sauce. Let simmer for 2-3 minutes to combine all flavors.
• 8) You can serve this with salad or bread. Enjoy!