DIRTY RICE
This classic Cajun dish pays homage to the Louisiana holy trinity (onions, bell peppers and celery). The finely chopped proteins give the rice its signature "dirty" look. Traditionally, dirty rice includes chicken liver -- you can omit it, but don't fear the liver! It adds another layer of texture and depth of flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 18
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
Hearty Dish! Made with sausage bits. My family loves this along with a vegetable or fruit. The recipe is for mild sausage but for those liking heat, hot sausage and a few red pepper flakes may be used. Microwaved leftovers can be enjoyed.
Provided by Seasoned Cook
Categories One Dish Meal
Time 55m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and celery in olive oil and set aside.
- Brown pork sausage, drain and crumble.
- In a separate large saucepan with lid, combine onion, celery, sausage, carrot, rice, chicken broth, water, garlic powder, salt and black pepper.
- Simmer on very low heat covered for approximately 30 to 40 minutes until rice is done. Stir occasionally to prevent rice from sticking on bottom.
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
BBQ RICE AND BEEF ROUNDUP
Make and share this BBQ Rice and Beef Roundup recipe from Food.com.
Provided by Charmie777
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute rice mix with butter over medium heat until golden brown.
- Slowly stir in 2-1/2 cups water, seasoning package and corn.
- Bring to a boil.
- Reduce heat, cover and simmer 15-20 minutes or until rice is tender.
- Stir in bbq sauce and ground beef.
- Sprinkle with cheese.
- Cover and let stand 3-5 minutes until cheese is melted.
Nutrition Facts : Calories 543.7, Fat 28.8, SaturatedFat 13.5, Cholesterol 107.2, Sodium 482.9, Carbohydrate 45.9, Fiber 4.2, Sugar 8.2, Protein 29.6
BBQ CHEESEBURGER RICE
Make and share this BBQ Cheeseburger Rice recipe from Food.com.
Provided by whtmgcwmn
Categories Meat
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef, drain.
- Add barbecue sauce, mustard, onion, and pepper. Bring to a boil.
- Stir in the rice.
- Sprinkle with cheese.
- Reduce heat, cover, and simmer 5 minutes.
Nutrition Facts : Calories 515.9, Fat 27.4, SaturatedFat 12.8, Cholesterol 106.8, Sodium 632.1, Carbohydrate 33.4, Fiber 1.1, Sugar 2.2, Protein 31.3
DINOSAUR BBQ DIRTY RICE
This recipe uses a tasty mix of sausage, chicken, pulled pork and ham. And don't skip the chicken livers...that's what makes it dirty and gives it its deep, rich flavor. From "Dinosaur BBQ, An American Roadhouse" by John Stage and Nancy Radke.
Provided by Epi Curious
Categories One Dish Meal
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Set a Dutch oven on the burner. Pour in the oil and get it nice and hot over medium-high heat.
- Toss in the onions, green peppers and jalapenos.
- Season with salt and pepper.
- Cook til tinged with brown; then add the garlic and cook 1 minute more.
- Toss in the cubed chicken and cook, stirring, til the pieces are coated with the veggies.
- Crumble in the sausage and keep cooking and stirring til it loses its pink color.
- Toss in the remaining meats and the liver puree.
- Douse the meats with the broth and add the cayenne, cumin, oregano and bay leaf.
- Stir in the rice and bring it all to a boil.
- Cover and turn the heat down low.
- Cook for 20 minutes without stirring.
- Pull the pot off the stove and remove the bay leaf. Now give it a stir and it's ready to serve.
Nutrition Facts : Calories 628.7, Fat 30.1, SaturatedFat 7.7, Cholesterol 211.4, Sodium 1171.9, Carbohydrate 46, Fiber 2, Sugar 3.4, Protein 41.5
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