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.
CAJUN DIRTY RICE
One of our family's all-time favorites. Make it as spicy or mild as you please. It is hearty on a cold winter's night. If you are cooking for a crowd, this recipe can easily be doubled. Be sure to serve this with cornbread!
Provided by SEISEN
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- In a skillet over medium heat, brown the ground beef, sausage, and onion; drain.
- In a large pan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with a fork.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 41.4 g, Cholesterol 72.3 mg, Fat 23.5 g, Fiber 7 g, Protein 26.2 g, SaturatedFat 9.6 g, Sodium 1541.4 mg, Sugar 0.6 g
CAJUN DIRTY RICE
Don't be afraid to brown the rice in this recipe! The crispy, caramelized parts are the best.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- Bring rice, 1 3/4 cups water, and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce heat to a simmer, cover, and cook until rice is tender, 15 minutes. Uncover, fluff with a fork, and set aside to cool.
- Combine broth, Worcestershire, soy sauce, paprika, and oregano and set aside. Heat a large skillet (preferably cast-iron) over high. Add 1 tablespoon oil and beef; season with salt. Cook, stirring occasionally to break up and brown meat all over, about 4 minutes. Remove with a slotted spoon to a plate.
- Return skillet to high heat. Add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic. Sprinkle with salt. Cook, scraping brown bits from bottom of pan and stirring often so garlic doesn't burn, until just starting to soften, about 3 minutes. Add liver and cook, stirring occasionally, about 4 minutes. Add rice and cook, stirring occasionally until rice is heated through and browned in places, 3 minutes. Return beef to skillet and add broth mixture. Cook until liquid is completely absorbed and rice gets browned and crisp in places, stirring and scraping every 30 seconds, about 5 minutes more. Check seasoning. Serve with sliced jalapenos and hot sauce.
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.
Nutrition Facts : Calories 338 kcal, Carbohydrate 12 g, Cholesterol 362 mg, Fiber 1 g, Protein 30 g, SaturatedFat 8 g, Sodium 832 mg, Sugar 1 g, Fat 18 g, ServingSize 6 servings, UnsaturatedFat 0 g
DIRTY RICE
Dirty rice is as common at the Cajun table as mashed potatoes and gravy is elsewhere. It's the meatiest, richest rice dish you'll ever eat, and it gets its color, its dirtiness, from glorious, glorious meat. The trick to this dish is getting a good char on the ground beef. I like to use ground sirloin, keeping it in a block and searing it like I would a steak before the meat is broken up and braised. That caramelized meat makes the difference between a good pot of dirty rice and something you'd be embarrassed to serve a Cajun grandmother. Just before you combine the meat mixture with the rice, you've basically got a dark roux chili. If you added some fresh tomato and cooked it down until it's nice and tight, you'd have a killer ragu for an incredible lasagna. You can make the meat part of the Dirty Rice ahead of time and freeze it for up to 6 weeks.
Provided by Food Network
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
DIRTY (CAJUN) RICE
This is a recipe I developed by trying to duplicate a rice dish from a restaurant. It ended up being very simple and quick. It came very close to the original. Some folks even say it's better.
Provided by Pepina Rae
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 504.1, Fat 24.2, SaturatedFat 8.6, Cholesterol 57.6, Sodium 657, Carbohydrate 53.9, Fiber 2.8, Sugar 1, Protein 15.8
CAJUN STYLE DIRTY RICE
A Cajun dirty rice or rice dressing recipe adapted to family tastes with the ground beef. It's one of the most requested meals in our home.
Provided by PanNan
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
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.
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