I'm thinking of making some dirty rice tonight. I've never made it, except for the box of zatarans. My wife wants some and my idea is limited to rice(maybe some yellow rice), ground beef, and some tony chacheres seasoning. How do you guys make it?
What's your recipe for dirty rice?
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Chopped onion, garlic, and Tony's with your ground beef should be about right. Honestly, when I'm cooking cajun type food, I usually just wing it and put together stuff til it's right.
Edit: You can also use ground sausage and chicken. But ground beef is usually what I use. Oh and I almost forgot you should saute a stalk of celery and some parsley in with the meat as well. Should be about all there is to it.
Edit: You can also use ground sausage and chicken. But ground beef is usually what I use. Oh and I almost forgot you should saute a stalk of celery and some parsley in with the meat as well. Should be about all there is to it.
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- #3
I think this is what I'll do. I may add some bell pepper too. I would add jalapeño, but SWMBO hates spicy food and I have to live with her.
I wish I was in town! Enjoy!
Ground beef? I've never made dirty rice but I always thought dirty rice was made with organ meats, the wonderful taste of liver always comes through.
Breakfast sausage works well for dirty rice. You can choose to use mild or hot sausage to suit your taste. Now I want some, so that's what's gonna be for dinner.
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- #7
I always thought ground beef, but I have heard of gizzards and livers. Personally, I prefer beef.
Louisiana Dirty Rice
1 pound giblets (wild fowl, chicken, or turkey), chopped fine2 cups raw white rice
1/2 pound loose pork sausage
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 cloves garlic, chopped
1/2 cup chopped fresh parsley
1 cup scallion tops
Salt and pepper, to taste
Boil the giblets in a saucepan of salted water to cover until very tender. Drain, reserving the liquid, and set the giblets aside. Return the liquid to the saucepan, adding more water if necessary to make 4 cups. Add the rice, bring to a boil, and cook, covered, over low heat for 20 minutes or until tender. Set aside and keep warm.
In a deep heavy skillet start the pork sausage on low heat; as soon as the fat begins to cook out, add the onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, until all the vegetables are soft. Add the cooked rice, giblets, parsley, scallion tops, salt, and pepper and stir all together lightly but thoroughly. If possible, add some drippings from the fowl or meat which you are serving. Do not let parsley and scallion tops become scorched.
Cohiba
The story behind this is that Dr. Martin often found himself being phoned for a house call during dinner time. (Yes, the recipe is that old, back in the days when doctors actually came to your house!) Anyway, this was something that he could leave at a low simmer and still have a good meal when he came back.
Brown 1 to 1/2 lbs mild pork sausage, although you can choose to use hot sausage if you prefer. Pour off some of the fat and then add:
1 small onion, chopped
2 green onions, chopped
2 or three stalks celery, chopped
2 cups chicken broth
1 cup raw rice
1 tablespoon Worchestershire sauce
1/2 teaspoon salt
Cover and simmer for one hour
Cross posted into the Official B&B Cookbook
Brown 1 to 1/2 lbs mild pork sausage, although you can choose to use hot sausage if you prefer. Pour off some of the fat and then add:
1 small onion, chopped
2 green onions, chopped
2 or three stalks celery, chopped
2 cups chicken broth
1 cup raw rice
1 tablespoon Worchestershire sauce
1/2 teaspoon salt
Cover and simmer for one hour
Cross posted into the Official B&B Cookbook
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I generally wing it, but I always thought it should contain some chicken livers. Unfortunately I cannot stand them cold so unless it's all going to get eaten in one sitting I don't often make it. When I do it contains the usual - some kind of smoked/cured sausage (I usually just use chorizo) onions, celery and bell peppers in equal proportion, maybe some prawns... Then for the extra flavour I add chicken stock, paprika, oregano, thyme and cayenne pepper
