Dirty Rice Cajun Rice Food

CAJUN DIRTY RICE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Cook the rice according to the packet instructions, adding a bay leaf and chicken stock cube to the water before cooking. Set the rice aside once cooked
• Add the stock pot to 200ml of boiling water and set aside (this isn't the water that you cook the rice in - this is separate)
• Spray a frying pan with low calorie cooking spray, then cook the mince, onions and bacon until brown
• Add the Cajun seasoning and Worcestershire sauce and stir
• Add the carrots, mushrooms, peppers, and the made up beef stock. Cook until the peppers start to soften
• Add the cooked rice and spring onion and stir until all the rice is coated
• Taste and add some more Cajun seasoning if it's not spicy enough

DIRTY (CAJUN) RICE

Steps:

• Cook rice.
• While rice is cooking, chop onions into 1/4" pieces separating the bottoms from the tops.
• Sauté the bottoms along with the loose sausage until cooked thoroughly, about 15-20 minutes.
• Then add 1/2 bouillon cube and 1/4 cup water and mix thoroughly. Turn off heat.
• Add onion tops and toss so that residual heat will take the bite out of the onions.
• Mix rice with meat mixture and serve.
• NOTE: The amount of onions are to taste, but do not use less than 2 bunches. The Cajun seasoning is also to taste. Do not add salt, as the bouillon and Cajun seasoning take care of the saltiness. Enjoy!

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:

• Sear the meat: Season the block of sirloin -- no fancy shaping needed, just use it how it comes out of the tray from the grocery store -- with 1 teaspoon of salt on each side.
• In a large skillet, heat the oil over medium-high heat until it starts to smoke. Place the sirloin block in the skillet in one piece and let it sear until it really browns and caramelizes, 3 to 5 minutes. Then flip it and repeat, 3 to 5 minutes longer. Let it do its thing.
• Once the block of sirloin is well seared, chop it up in the pan with a metal spatula to sear the inside bits. Add the black pepper, cumin, and cayenne and stir well. Cook for a minute. Add the beer to deglaze the pan, and cook 1 minute longer, scraping up any browned bits. Remove from the heat and set aside. At this point, you could freeze the meat.
• Make the gravy: In a heavy Dutch oven over medium heat, make a dark roux using the oil and flour, about 45 minutes. Once it's the color of milk chocolate, add the onion, bell pepper, and celery and stir together. Cook for a minute. Stir in the garlic and cook for 1 minute longer. Add the beer and mix well. In 1/3-cup increments, add the stock, stirring well between each addition. Stir frequently, but not continuously, until you have a well emulsified gravy, thick enough to coat the back of a spoon.
• Once the gravy is done, add the cooked beef. Add a splash of stock to the meat pan to deglaze to get the remaining "junk" out -- the delicious extra bits that stick to the pan -- and add to the gravy and meat. Bring the meat and gravy mixture back to a bare simmer. Cover and cook for 1 1/2 hours, or until the raw flour has all cooked out and the sauce has no chalky or floury flavor.
• To serve: Add the cooked rice, butter, and green onions to the meat gravy in the pot. Stir it all together over low heat, just to warm it all through. Add salt to taste and serve.

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.

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.

CAJUN DIRTY RICE

Steps:

• Grind vegetables and meats.
• Put oil in a heavey pot with a lid; add ground vegetables and meats, cover.
• Simmer on low heat one and one-half hours.
• Season to taste.
• Mix rice and vegetable mixture and stir thoroughly.
• Add dry parsley and chives.

CAJUN DIRTY RICE

Steps:

• Place chicken gizzards and bay leaves in a saucepan and cover with water to one inch above gizzards. Bring to a simmer and cook with cover on at least 30 minutes while chopping and preparing ingredients. When done preparing ingredients, drain gizzards, (reserve water if you want to use for part of stock) and chop fine.
• While gizzards are cooking, chop veggies and gather spices. I personally use my food processor to speed up the process of grinding the livers and chopping the veggies.
• If you are going to sub out the chicken livers for ground beef or ground turkey, brown it while browning the pork mixture and then reserve -- drained. If you are using roasted chicken, shred it now and reserve.
• Place oil, simmered, drained & chopped gizzards & ground pork in a large heavy skillet over high heat and stir well; cook until meat is thoroughly browned, 7-10 minutes, stirring occasionally. Drain all oil off and put back on burner.
• Lower heat to medium and stir in Poultry Magic, mustard and cumin. Then, add onion, celery, bell pepper and garlic; stir thoroughly, scraping pan bottom well. Add butter and stir until melted. Reduce heat to medium and cook 4 to 5 minutes, stirring constantly and scraping pan bottom well. (if you are not using a heavy-bottomed skillet, mixture will stick a lot).
• Add rice and cook 3 to 4 minutes, stirring and scraping pan bottom constantly (the rice should crackle and pop and look similar to puffed rice cereal). Add stock and stir until any mixture sticking to pan bottom comes loose; cook about 4 minutes over high heat, stirring occasionally.
• Then stir in ground (or chopped fine) chicken livers (or your subbed ingredient), cover pan and turn heat to low; cook about 10 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook livers and to preserve their delicate flavor) Remove bay leaves and serve immediately.
• For liver haters, substitute ground beef or chicken. Still tastes good, but it's not authentic Creole.

CAJUN STYLE DIRTY RICE

Steps:

• Spray a large non-stick pan with vegetable oil spray.
• Brown meat in pan along with diced onion, pepper, celery and garlic.
• Drain fat and season with cayenne pepper, onion and garlic salt.
• Add water and simmer for about 20- 30 minutes, until the vegetables are cooked down. (You may need to add a little water during the simmer time to keep from sticking.)
• Add Worcestershire sauce, Tabasco sauce, cream of mushroom soup and mirliton.
• Simmer for 15 minutes.
• Add cooked rice, stir gently, until all rice is moistened.
• Add mirliton (optional).
• Top with green onion and parsley, stir lightly and serve.