Southern Dirty Rice Food

SOUTHERN DIRTY RICE

Steps:

• Pulse gizzards in food processor, then pulse livers.
• Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
• Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.

DIRTY RICE

Steps:

• Reserve ½ cup (250 ml) chicken broth and pour the rest into a pot.
• Add 1½ (350 ml) cup of water and the bay leaf. Put to boil.
• Add the rice, cover and cook for about 15 minutes over low-medium heat.
• Heat the bacon fat in a Dutch oven. Add the chopped beef and pork and crumble them with a wooden spoon.
• Add the onion, celery and green bell pepper. Cook over medium heat, stirring occasionally until the beef is no longer pink and the vegetables are softened.
• Add the chicken liver and garlic and continue cooking for 5 minutes.
• Add the salt, Cajun seasoning and thyme.
• Add the reserved chicken broth and scrape the bottom of the Dutch oven to release all the brown pieces.
• Simmer one minute.
• Remove the bay leaf from the rice and add the rice in the Dutch oven. Stir well.
• Remove from the heat and serve very hot.

DIRTY RICE

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

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, DIRTY RICE

Steps:

• Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.
• Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
• Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.

DIRTY RICE

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.

DIRTY RICE

Steps:

• In a large skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook until sausage and chicken livers are no longer pink, 5-7 minutes; drain and set aside. , In the same skillet, melt butter over medium heat. Add onion, celery and green onions. Cook and stir until vegetables are tender, 3-5 minutes. Add parsley and garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly.

GRANNY'S DIRTY RICE

Steps:

• In a large skillet, brown ground beef and sausage; drain off excess fat.
• Add onion, bell pepper and celery and saute until tender.
• Add cream of mushroom, celery and chicken soup and rice; mix well.
• Pour into greased large oblong baking dish.
• Cover tightly with foil.
• Bake at 325 degrees for 1 1/2 hours.

DIRTY RICE WITH MUSHROOMS

Steps:

• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
• Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
• Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
• Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.