LAKE CHARLES DIRTY RICE
Provided by Donald Link
Categories Chicken Pork Poultry Side Mardi Gras Dinner Meat Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Heat the oil in a large skillet over high heat. When the oil is hot, add the pork and chicken livers and cook, stirring, until browned. Add the salt, black pepper, and chili powder and stir often, but resist the impulse to stir constantly: You want the meat to stick to the pan and get crusty. Add 1/4 cup of the chicken broth and cook until it has evaporated, allowing the meat mixture to get browned and crusty and stick to the pan once again. Add the onion, celery, garlic, jalapeño, and oregano and cook, stirring, until the vegetables are nicely browned and crusty and beginning to stick to the pan. Add the rice, the remaining 1 1/4 cups broth, the scallions, and parsley. Stir until the liquid is absorbed and the rice is heated through.
LAKE CHARLES DIRTY RICE
The traditional Cajun dish of dirty rice (rice cooked with chicken livers, spices, and aromatics) is the perfect pairing for New Orleans chef Donald Link's Sunday Night Fried Chicken. The puréed liver lends an earthy depth to the dish (and fools the liver-averse every time). This recipe is excerpted from Fried & True. Read our review.
Provided by Lee Brian Schrager
Categories Side dishes
Yield 4-6
Number Of Ingredients 15
Steps:
- In a large, heavy skillet, heat the oil over high heat. Add the pork and liver and cook, stirring, until browned, 3 to 4 minutes. Stir in the salt, pepper, and chili powder to combine. Add 1/4 cup of the chicken stock and cook until evaporated, allowing the meat mixture to get browned and crusty once again and stick to the pan, an additional 5 to 6 minutes. (Resist the impulse to stir constantly: you want the meat to stick to the pan and get nice and crusty.)
- Add the onion, celery, jalapeno, garlic, and oregano and cook, stirring, until the vegetables are nicely browned and crusty and begin to stick to the pan, about 4 minutes. Add the remaining 1-1/4 cups stock and the rice, scallions, and parsley and stir until the liquid is absorbed and the rice is heated through, 3 to 4 minutes.
- Season with salt and pepper to taste and garnish with additional scallions and parsley, if desired.
Nutrition Facts : ServingSize 4-6
DIRTY RICE
Steps:
- In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
DIRTY RICE
An Authentic recipe for Cajun Dirty rice. My Mother got from a restaurant in LA. Takes a while to cook, but well worth the results.
Provided by ImNotHere
Categories One Dish Meal
Time 2h15m
Yield 16-20 serving(s)
Number Of Ingredients 14
Steps:
- Prepare vegetables as directed.
- Add crushed garlic.
- Brown sausage in large pot.
- Remove sausage and set aside.
- To sausage drippings, add enough bacon drippings or oil to make 1/2 cup.
- Add flour and brown, stirring constantly, over medium-high-heat until the roux is very dark brown (about the color of an old penny).
- Be careful not to scorch the roux.
- Immediately add chopped vegetables and stir and cook a few minutes.
- Then add chopped giblets and cook until pink color is gone.
- Add water, the sausage and seasonings and simmer 2 hours.
- 30 minutes before serving, add green onion tops and parsley.
- Before serving, add hot cooked rice, mix well.
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