HOMEMADE DIRTY RICE
With Creole seasoning, turkey sausage, vegetables, and rice, my Cajun-style easy homemade recipe for dirty rice is a flavorful weeknight supper idea.
Provided by The SouthernPlate Staff
Categories Main Course
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 325 kcal, ServingSize 1 serving
DIRTY RICE
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 4 tp 6 servings
Number Of Ingredients 14
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
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
ZATARAIN'S DIRTY RICE, JAZZED UP VERSION
I love dirty rice, Zatarain's packaged mix has the perfect blend of seasonings and spices, in my opinion. However, I like mine with some add-ins. This quick, easy, and if you like dirty rice, the only disappointment you may have is that you didn't double the recipe. Enjoy!--
Provided by Uncle 12
Categories Cajun
Time 30m
Yield 10 cups, 9-12 serving(s)
Number Of Ingredients 5
Steps:
- In a large pot, combine ground beef and sausage, crumble and mix very well and brown over medium heat. Continue to stir and crumble meat until done.
- Drain fat.
- Add onions, garlic and Zatarains rice mix, (12oz) and specified amount of water (3-1/2 cups).
- Return to high heat, until boiling. Then reduce heat to simmer/low and cook covered for about 20 minutes until rice is tender.
- Stir occasionally.
- Remove from heat and let stand covered for 5 minutes.
- Do a final stir, and serve. I like mine with a little squirt of sriracha as it adds bit of heat and more flavor.
- Enjoy~!
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