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Dirty Rice


Dirty Rice  Dirty Rice

Ingredients

2 T bacon drippings
2 T flour
1 lb. chicken giblets (chopped)
1/2 lb. ground beef
1/2 lb. ground pork*
1 C onion (chopped)
1/2 C green pepper (chopped)
2 cloves garlic (crushed or minced)
2 C chicken stock
1 T dried mint (crushed)
2 T Worcestershire Sauce
1 tsp. salt
1/4 tsp. to 1/2 tsp. pepper flakes (according to taste)
6 C cooked rice
1/2 C fresh parsley (chopped)
1/2 C scallions (diced)

Directions

In a heavy large skillet, add flour to bacon drippings and brown flour till it turns a deep reddish brown. Stir continually to make sure it doesn't burn. Next, add all 3 meats, stirring to brown and break up clumps. Add onion, green pepper, and garlic, stirring and cooking till vegetables are soft. Stir in broth and seasonings, cover, and simmer for 25 minutes. Finally, add rice, parsley, and scallions. Cook 5-10 more minutes, uncovered. (It should be moist.) Serve as side dish with chicken or pork, or use as filling for stuffed peppers. You can also serve it as a main dish. * Some recipes call for sausage instead of, or in addition to, ground pork.


Dirty Rice

Ingredients

• 4 teaspoons Tony Chachere's Creole Seasoning OR
  o 3 teaspoons Creole seasoning blend, plus
  o 1 teaspoon salt
• 1 stick butter
• 2 cups converted rice
• 1 cup celery, chopped
• 2 cups onions, chopped
• 1 cup bell pepper, chopped
• 2 tablespoons garlic, minced
• 4 tablespoons parsley, chopped
• 1 quart water
• Chicken livers, gizzards, necks, wings, backs

Directions

If you are using a whole chicken, season and broil the breasts, legs and thighs to serve as an entree with the rice. Put the gizzards, livers, wings, necks, backs, etc., in the water, bring to a boil and simmer for about 30 minutes. (Skim off any scum that rises to the surface.) Let cool and remove the meat from the bones. Finely mince the meat and giblets, then return to the water; set aside for the moment. Melt the butter in a heavy pot, then add rice and fry until brown. Add onions, garlic, celery, bell pepper and parsley, and fry until transparent. Heat the chicken and broth again, and add to the rice. The water should be about one inch above the rice; if needed add extra water. Add seasoning, bring to a boil and cook until the water has almost evaporated and is just bubbling on top of the rice. Stir to prevent sticking. Cover and cook over low heat for about 25 minutes. Remove from heat and let rice set for about 10 minutes. When ready to serve, stir rice well.


Dirty Rice / Rice Dressing Recipe

Ingredients

• 1 lb. chicken giblets
• 1 lb. bulk pork sausage (ground pork)
• 1 cup onion, chopped
• 1/2 cup bell pepper, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, chopped
• 1/2 cup green onion tops, chopped
• 1/2 cup fresh parsley, chopped
• 6 cups cooked rice
• Salt and pepper to taste

Directions

Boil the giblets in salted water until very tender. You can add a quartered onion, a garlic clove, a stalk of celery, a bell pepper, and salt and pepper to the boil water. This will add flavor to the giblets, but do not grind or use them in the dressing. Remove the giblets from the water, allow them to cool and put them through a food grinder or finely chop. Catch and save the juice from the grinder to moisten the dressing if need be. In a heavy, deep skillet start the pork sausage on low heat, and as soon as fat begins to cook out, add the measured onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, until all vegetables are soft. Spoon or pour off any grease that may accumulate in the skillet. Add a little of the saved grinder juice and simmer the ground/chopped giblets with the pork sausage for 5-8 minutes. Pour the giblet/sausage mix into a large (6 qt) pot. Add the cooked rice, green onion tops, parsley, salt and pepper, and stir all together thoroughly, but lightly. Do not let parlsey and green onion tops become scorched. If you prefer, you can add the saved juice to moisten the dressing. This recipe will serve 10-12. Note: Health Tip: This rice dressing/dirty rice can also be made without the giblets or liver. Use ground pork and shredded baked chicken. This is a very delicious alternative. Cooking Tips Cook and cool the rice in advance. Don't forget to add salt to the water the rice is cooked in. Use cold rice to keep the dressing/dirty rice from being too mushy. Day ahead cooked is better. Add chopped fresh oysters to the dirty rice for a special flavor, especially during the holidays. Be cautious storing food when using fresh oysters. It won't last as long sitting on the cabinet. Finely chopped ham can be added to or substituted for the giblets. Be careful with the salt since the ham will be salty. Always taste while you're cooking so you cah fine tune the food as you go.

Creole Dirty Rice Recipe

Ingredients

1 lb of chicken or turkey gizzards ground or chopped very fine
½ lb of ground beef (chuck is preferable)
6-8 chicken livers chopped fine
1 bunch of green onions
1 large white or yellow onion chopped fine
2 toes of garlic chopped fine
1 rib of celery minced
1 small bell pepper minced
2 cups of cooked rice (cooled)
2 T flour
1 T vegetable oil
Salt, black pepper and cayenne to taste
¼ cup of chopped fresh parsley

Directions

In a large heavy skillet brown all of the meat over high heat with the 1 tablespoon of oil Remove from pan with a slotted spoon Add 2 Tablespoons of flour to the pan and brown slightly Add onions, celery, bell pepper and garlic cook until onions are transparent Return browned meat to the vegetable mixture and add the green onions Add up to ¼ cup of water if necessary and cook for 40 minutes Add rice, salt, pepper, cayenne and parsley cook and additional 3 minutes Serve with duck, turkey, chicken, pork or just off the spoon


Creole Dirty Rice

Ingredients

• 6 cups rice, cooked
• 1/2 lb chicken gizzards
• 1/2 lb chicken livers
• 1/2 cup butter
• 1 tsp garlic, minced
• 1 cup each, onions, celery, green bell peppers, diced
• 1/2 cup butter
• 1 cup chicken stock
• 1/2 cup sliced green onions
• 1/2 cup parsley, chopped
• salt and black pepper to taste

Directions

1. Poach livers and gizzards in lightly salted water for about 45 minutes or until gizzards are tender. Remove and cool, reserving liquid. Set aside 2. Chop gizzards into small pieces, removing any tough membrane . Set aside 3. In large cast iron or a heavy bottom pan, melt butter using medium-high heat, saute livers until golden brown on all sides. About 15 minutes. Remove and cool, then chop into small pieces. Set aside 4. In same pan, saute onions, celery and bell peppers and garlic until barely wilted. 5. Return chopped livers and gizzards to pan with veggies and add chicken stock and small amount of poaching liquid. 6. Bring to boil and reduce until you have about 1/4 cup liquid. You need at least 1/4 cup but could have slightly more. 7. Fold in rice and stir in green onions and parsley. Season with salt and epper 8. Note: Some modern cooks add about a pound each of cooked ground beef and sausage to make this a main dish caserole.

Dirty Rice Dressing

Ingredients

2 pounds ground beef
1 pound ground pork
1/3 cup cooking oil
1 medium onion
1 cup bell pepper
2 cups broth
2 teaspoons Creole seasoning
1/2 cup parsley
1/2 cup green onion tops
1/3 cup celery
3 cups cooked rice
4 tablespoons of all purpose flour

Directions

In large dutch oven, brown flour and meat in oil for about 20 to 25 minutes or until light brown. Add 1 cup broth, onion, bell pepper, celery and cook covered 15 minutes over medium heat. Add Creole seasonings to taste. Add second cup of broth, parsley, onion tops and cook for 5 minutes. Add cooked rice to meat mixture. Let stand for 5 minutes before serving.


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