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.
MIMI'S DIRTY RICE
This dirty rice recipe came from my mom in 1996, and I don't have any idea where she got it. It can be adjusted for your tastes -- more or less of the "7 seasonings" to make it hotter. I usually make it and put it in stuffed peppers, but it could be a stand alone dish or side. We love it!
Provided by kitty.rock
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine first 7 seasonings and set aside.
- Over medium heat, place ground meat and bay leaves in skillet with oil. Brown meat thoroughly. Drain excess grease.
- Stir 7 seasonings into meat. Add onions, celery, peppers, and garlic, stirring well.
- Add butter and reduce heat to medium; cook 10 minutes, stirring constantly.
- Add chicken or beef broth; cook 8 minutes over high heat, stirring once.
- Add minute rice and cover. Reduce heat to low and cook for 5 to 10 minutes. Remove from heat. Let stand 10 minutes before serving.
Nutrition Facts : Calories 443.3, Fat 28, SaturatedFat 9.7, Cholesterol 84.7, Sodium 486.6, Carbohydrate 20.9, Fiber 1.8, Sugar 2.6, Protein 25.9
MADELINE ROSELAND'S DIRTY RICE
Madeline Roseland is my grandmother from Louisiana. She made this every year for Thanksgiving, and like most Cajun recipes, the amounts are general, as well as the prep and cooking times. Cook the rice until it's done. If you use the microwave, it will be finished sooner than the rice steamer. Keep adding spices until it tastes good to you. It should be as spicy as you can handle. If you've ever read a Cajun cookbook, you'll know I'm telling the truth when I say they don't usually use cookbooks or measuring spoons. They just know it and hand it down to the next generation by teaching in the kitchen while actually preparing the recipe. The turkey drippings are what makes this rice so good, and for the very best flavor, use the turkey juice from the bottom of the roasting pan when your turkey is almost done. It just isn't the same without it. I know lots of people don't like the liver, but if you do this recipe correctly, the liver taste does not come through as liver, it just adds a distinctive flavor, but is not overwhelmingly liver. Granny also used Bruce's Ma Cayenne pepper, which has a flavor all its own, but I think the company went out of business years ago, because we haven't been able to find it in forever. Other Cajun brand peppers work better than the traditional red peppers.
Provided by Kat Wood
Categories Rice
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice in turkey stock in microwave or rice steamer.
- If using the steamer, reduce turkey stock to 2 cups.
- Sauté garlic and vegetables in butter until soft.
- Add ground meat and seasoning to sautéed vegetables.
- Brown until done.
- Do not drain liquid--this is not a low fat recipe!
- Just continue cooking until the liquid is reduced almost completely (leave it a little juicy) back into the meat and vegetable mixture. You don't want the rice runny, just moist.
- Stir meat mixture into rice and serve.
Nutrition Facts : Calories 356.1, Fat 17.4, SaturatedFat 8.9, Cholesterol 133.5, Sodium 60.8, Carbohydrate 33.4, Fiber 1.8, Sugar 1.3, Protein 15.4
MIMI'S DIRTY BROWN RICE
This is a variation of my "Mimi's Dirty Rice" recipe, using healthier brown or basmati long cooking rice. Takes a little longer, but still very delicious. Use as a stuffing in stuffed peppers, or serve with a green salad. We like this in stuffed peppers, with some jack cheese melted on top.
Provided by kitty.rock
Categories One Dish Meal
Time 1h20m
Yield 4 1 Cup servings, 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine first 7 seasonings and set aside.
- Over medium heat, place ground meat and bay leaves in skilled with oil. Brown meat thoroughly. Drain excess grease.
- Stir in 7 seasonings. Add onion, celery, peppers, and garlic, stirring well.
- Add butter and reduce heat to medium; cook 10 minutes, stirring very often (every minute or so).
- Add chicken or beef broth; add basmati rice and stir well.
- Cover and reduce heat to low. Cook rice mixture approximately 45 minutes (or as directed for rice).
- Remove from heat and let stand 5-10 miutes before serving.
- NOTE: You may have to adjust the amount of broth used based on absorption. 2 1/4 cups usually works well, add a little more for a "wetter" rice.
Nutrition Facts : Calories 505.2, Fat 23.6, SaturatedFat 7.9, Cholesterol 81.3, Sodium 532.1, Carbohydrate 41.8, Fiber 3.1, Sugar 3, Protein 30.1
LOUISIANA DIRTY RICE
My favorite dirty rice recipe straight from "A COOKS TOUR of SHREVEPORT" cookbook.Some of the ingredients are optional and if you prefer you can use white long grain rice in place of the brown,I prefer the brown,though I would not recommend using fragrant rice.This recipe is extremely versatile and can be used as main dish,along with salad and garlic bread,or as a side,or stuffing mixture.I like to season mine up with some additional creole seasoning such as zatarin's but would suggest tasting in between seasoning.ENJOY!
Provided by ngdarlen
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil rice according to package directions.
- Drain.
- Brown rice has a slightly coarser grain than white.
- Chop onions,celery,bell peppers and garlic finely (use blender).
- In bacon drippings saute chopped vegetables until the mixture cooks down,about 30 minutes.
- Add chopped chicken livers and ground meats and cook until done,then mash.
- The mixture looks"dirty" and soupy.
- Add remaining seasonings and nuts to taste,and mix with rice.
- May be prepared in morning and reheated.
- Additional water may be needed.
- When adding seasoning use your own judjement,I like mine spicy.
LOUISIANA DIRTY RICE
This recipe is from Virginia Willis cookbook Bon Appetit, Y'all. You can visit her website www.virginiawillis.com for more recipes.
Provided by linguinelisa
Categories Chicken Livers
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- to parboil rice, combine water and rice in a small saucepan and bring to a boil over high heat. season with salt and pepper. Cover and decrease heat to low. Simmer until rice is just tender, 10 to 12 minutes. cover and keep warm.
- Heat oil in a large, heavy-bottomed skillet over medium-high heat. Add the onion, chile and celery. Sprinkle creole seasoning over. Cook until vegetables start to color, stirring occasionally, 5 to 7 minutes. Add chicken livers and cook, stirring frequently, until the liver turns brown, 6 to 8 minutes. add garlic and cook until fragrant, 45 to 60 seconds.
- Add the reserved rice, chicken stock, and bay leaf. stir to combine. Decrease heat to medium-low and cook, stirring occasionally, until the rice is soft and tender, 10 to 15 minutes. Taste and adjust the seasonings with salt and pepper. Add the green onions and serve immediately.
Nutrition Facts : Calories 213.7, Fat 3.2, SaturatedFat 0.4, Cholesterol 1.2, Sodium 66.7, Carbohydrate 40.6, Fiber 1.2, Sugar 1.6, Protein 4.7
LOUISIANA DIRTY RICE - CAJUN STYLE
Don't let the name keep you from trying this savory Louisiana classic. Dirty Rice is generally served as a side dish, but is fairly substantial and would make a satisfying main course for lunch or a light supper.
Provided by Alan in SW Florida
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
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