Cajun Dirty Rice Dressing Recipes

Steps:

• Heat large pot over medium heat. Add pork and beef and cook until meat is browned.
• Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
• Add dark roux and cook for additional 5 minutes.
• Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
• Bring mixture to a boil, lower heat and simmer for 30 minutes.
• Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes.
• Stir in green onions and parsley.
• Stir in cooked rice until completely incorporated.

Steps:

• In a large deep skillet, brown sausage and drain excess grease.
• Add green pepper, celery, onion, and garlic to sausage and saute until softened.
• Add chicken livers, rice, chicken broth, cajun seasoning and Tabasco sauce to skillet and stir to mix well.
• Simmer over medium heat until liquid is absorbed and rice is cooked.

Steps:

• Begin by putting the chicken livers into boiling water and cook until tender. Remove from the water and put in a food processor and process to a pate-like texture. Set aside.
• In a separate pot, add the bouillon granules to boiling water, and then add the eggplant. Reduce the heat to medium and cook until tender, about 10 minutes.
• Brown the meat in a lightly greased, heavy cast-iron pot. Pour off the excess grease. Remove the meat and melt the butter. Add the celery, onions and bell peppers and saute until tender. Add back the chicken livers, meat mixture and cooked eggplant. Add Cajun seasoning to taste. Slowly simmer for 1 1/2 hours.
• Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix. At the very end, add the chopped green onion tops. Simmer for a few minutes longer.

Steps:

• Begin by putting the chicken livers into boiling water and cook until tender. Remove from the water and put in a food processor and process to a pate-like texture. Set aside.
• In a separate pot, add the bouillon granules to boiling water, and then add the eggplant. Reduce the heat to medium and cook until tender, about 10 minutes.
• Brown the meat in a lightly greased, heavy cast-iron pot. Pour off the excess grease. Remove the meat and melt the butter. Add the celery, onions and bell peppers and saute until tender. Add back the chicken livers, meat mixture and cooked eggplant. Add Cajun seasoning to taste. Slowly simmer for 1 1/2 hours.
• Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix. At the very end, add the chopped green onion tops. Simmer for a few minutes longer.

Steps:

• Heat medium saucepot over medium heat. Add pork and beef and cook until meat is browned.
• Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
• Add dark roux and cook for additional 5 minutes. Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
• Bring mixture to a boil, lower heat and simmer for 30 minutes.
• Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes.
• Stir in green onions and parsley.
• Stir in cooked rice until completely incorporated.

Steps:

• Spray a large non-stick pan with vegetable oil spray.
• Brown meat in pan along with diced onion, pepper, celery and garlic.
• Drain fat and season with cayenne pepper, onion and garlic salt.
• Add water and simmer for about 20- 30 minutes, until the vegetables are cooked down. (You may need to add a little water during the simmer time to keep from sticking.)
• Add Worcestershire sauce, Tabasco sauce, cream of mushroom soup and mirliton.
• Simmer for 15 minutes.
• Add cooked rice, stir gently, until all rice is moistened.
• Add mirliton (optional).
• Top with green onion and parsley, stir lightly and serve.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Cook and stir seasoning blend in a large skillet over medium heat until heated through, 2 to 3 minutes. Add cauliflower and garlic; cook and stir until slightly softened, 2 to 3 minutes.
• Stir cooked ground beef, beef broth, Worcestershire sauce, parsley, Creole seasoning, pepper, garlic powder, onion salt, and bay leaf into the cauliflower mixture. Cook, stirring occasionally, until almost all of the beef broth has been absorbed, 8 to 10 minutes. Stir in green onions and hot sauce. Discard bay leaf before serving.

Steps:

• Very thoroughly, mix raw ground beef with all ingredients except for green onion tops.
• (Must be mixed very well) Spoon in casserole dish that has been sprayed with cooking spray, and cover tightly with foil.
• Bake in preheated 350 oven for 1 hour.
• Remove foil and stir in green onions, mixing very well again.
• Recover with foil and bake for 1/2 hour more.
• Stir and fluff with fork before serving.