KE'S CAJUN (DIRTY) RICE
This is rice with a kick. It is best served with Cajun chicken or another Cajun dish. You will love how this complements your main dish; however, because this rice contains some meat, it can be eaten alone. Enjoy!
Provided by akatenacious3
Categories Side Dish Rice Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 141 calories, Carbohydrate 18.1 g, Cholesterol 27.9 mg, Fat 3.5 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 0.9 g, Sodium 106.6 mg, Sugar 0.9 g
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 (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 DIRTY RICE
I grew up in Louisiana and we had this at least once a week. Now, I only make it every now and then because I am watching my cholesterol. This recipe does not have as many livers and so the liver flavor is not overpowering as in some recipes. Just the way I like it. The secret to this recipe is using a variety of meats and cooking the gizzards for a good long time. Adopted from Louisiana Cajun Magic Cookbook by Chef Paul Prudhomme. This recipe requires active cooking (stirring) for a good 20-25 minutes. The rest of prep is chopping and ingredient prep time. Passive cook time is for the times the recipe needs minimal attention and is just simmering. We eat this both as a main dish and a side accompaniment.
Provided by Caryn Dalton
Categories Cajun
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 233.3, Fat 10.1, SaturatedFat 4.4, Cholesterol 124.2, Sodium 41, Carbohydrate 22.2, Fiber 1, Sugar 1.1, Protein 12.8
More about "kes cajun dirty rice food"
CAJUN DIRTY RICE RECIPE WITH GROUND BEEF - MELANIE …
From melaniecooks.com
CAJUN DIRTY RICE - DEEP SOUTH DISH
From deepsouthdish.com
HOW TO MAKE DIRTY RICE (DIRTY RICE RECIPE) - WENT HERE …
From wenthere8this.com
QUICK CAJUN DIRTY RICE RECIPE - GWEN'S NEST
From gwens-nest.com
CAJUN DIRTY RICE - PINCH OF NOM
From pinchofnom.com
DIRTY RICE RECIPE - CAJUN STYLE DIRTY RICE | HANK SHAW
From honest-food.net
MEMA’S DIRTY RICE – EVERYDAY CREOLE
From everydaycreole.com
DIRTY RICE (EASY, TASTY CAJUN-STYLE RICE DISH!) - BAKE IT WITH LOVE
From bakeitwithlove.com
DIRTY RICE - TOM KERRIDGE
From tomkerridge.com
KICKIN' CAJUN DIRTY RICE - WISCONSIN BEEF COUNCIL
From beeftips.com
CAJUN DIRTY RICE RECIPE (KETO/LOWCARB) - EASY AND DELISH
From easyanddelish.com
HOW TO MAKE CAJUN DIRTY RICE | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
CAJUN DIRTY RICE - SETH MCGINN'S CANCOOKER
From cancooker.com
SOUL FOOD, PART 1: DIRTY RICE – STEFAN'S GOURMET BLOG
From stefangourmet.com
DIRTY RICE (CAJUN RICE RECIPE) + VIDEO | KEVIN IS COOKING
From keviniscooking.com
DIRTY RICE CAJUN STYLE - JUGHANDLE’S FAT FARM
From jughandlesfatfarm.com
DIRTY RICE - KUHN FUSION
From kuhnfusion.com
DIRTY RICE - KENT ROLLINS
From kentrollins.com
CAJUN DIRTY RICE: EASY AND DELICIOUS - A YOUNIQUE JOURNEY
From ayouniquejourney.com
KETO CREOLE DIRTY RICE - CASTLE IN THE MOUNTAINS
From castleinthemountains.com
DIRTY RICE (CAJUN RICE RECIPE) - GYPSYPLATE
From gypsyplate.com
DIRTY RICE - CAJUN COOKING SCHOOL
From cajuncookingschool.com
RICE - CAJUN GROCER OVER 3,000 AUTHENTIC CAJUN FOOD PRODUCTS
From cajungrocer.com
CAJUN DIRTY RICE RECIPE - THE BALD CHEF
From baldchef.com
HOW TO MAKE CAJUN DIRTY RICE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
CAJUN DIRTY RICE - CAJUN COOKING SCHOOL
From cajuncookingschool.com
CAJUN DIRTY RICE RECIPE - THE BALD CHEF
From baldchef.com
CAJUN DIRTY RICE (ONE POT RECIPE!) - NO SPOON NECESSARY
From nospoonnecessary.com
CAJUN DIRTY RICE - YUMMLY RECIPES
From ymmlyrecipes.com
RICE - CAJUN
From cajun.com
KICKIN’ CAJUN DIRTY RICE RECIPE - RED BLUFF DAILY NEWS
From redbluffdailynews.com
KE'S CAJUN (DIRTY) RICE - REVIEW BY JO STRICKLAND LAFITTE HERMAN
CAJUN CREOLE DIRTY RICE RECIPE - KING OF THE CAJUNS
From kingofthecajun.com
CAJUN DIRTY RICE RECIPE - HEALTHY RECIPES 101
From healthyrecipes101.com
ZESTY CAJUN DIRTY RICE - A SPICY PERSPECTIVE
From aspicyperspective.com
HOW TO MAKE EASY DIRTY RICE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
EASY DIRTY RICE - A CAJUN CLASSIC - EATS BY THE BEACH
From eatsbythebeach.com
YUMMY RECIPE MONDAY: KE'S CAJUN (DIRTY) RICE
From graceandloveintertwined.blogspot.com
KICKIN' CAJUN DIRTY RICE - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
CAJUN DIRTY RICE RECIPE - ERGO CHEF
From ergochef.com
HOW TO MAKE AUTHENTIC CAJUN DIRTY RICE
From pinterest.com
KE'S CAJUN (DIRTY) RICE RECIPE PHOTOS - FOOD NEWS
From foodnewsnews.com
DIRTY RICE (CAJUN RICE) - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love