Cajunstyledirtyrice Recipes

Steps:

• In a skillet over medium heat, brown the ground beef, sausage, and onion; drain.
• In a large pan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with a fork.

Steps:

• Bring 1 1/2 cup of water to a boil in a saucepan, and stir in the brown rice. Reduce the heat to a simmer, cover, and simmer until the rice is tender and the liquid has been absorbed, 40 to 50 minutes. Set the rice aside.
• Place ground turkey into a skillet over medium heat, and cook and stir the turkey until the meat gives up some of its fat, 2 to 3 minutes; stir in green bell pepper, onion, and minced garlic. Cook and stir until the turkey is crumbly and no longer pink and the vegetables are tender, 5 to 8 more minutes. Drain excess grease, if necessary. Stir in the cooked brown rice, garlic powder, celery flakes, Cajun seasoning, black pepper, and 1/3 cup water.
• Bring the mixture to a simmer, and cook until the liquid is absorbed, about 10 minutes. Season to taste with salt and additional black pepper, if desired.

Steps:

• Bring rice, 1 3/4 cups water, and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce heat to a simmer, cover, and cook until rice is tender, 15 minutes. Uncover, fluff with a fork, and set aside to cool.
• Combine broth, Worcestershire, soy sauce, paprika, and oregano and set aside. Heat a large skillet (preferably cast-iron) over high. Add 1 tablespoon oil and beef; season with salt. Cook, stirring occasionally to break up and brown meat all over, about 4 minutes. Remove with a slotted spoon to a plate.
• Return skillet to high heat. Add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic. Sprinkle with salt. Cook, scraping brown bits from bottom of pan and stirring often so garlic doesn't burn, until just starting to soften, about 3 minutes. Add liver and cook, stirring occasionally, about 4 minutes. Add rice and cook, stirring occasionally until rice is heated through and browned in places, 3 minutes. Return beef to skillet and add broth mixture. Cook until liquid is completely absorbed and rice gets browned and crisp in places, stirring and scraping every 30 seconds, about 5 minutes more. Check seasoning. Serve with sliced jalapenos and hot sauce.

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:

• 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:

• Cook rice.
• While rice is cooking, chop onions into 1/4" pieces separating the bottoms from the tops.
• Sauté the bottoms along with the loose sausage until cooked thoroughly, about 15-20 minutes.
• Then add 1/2 bouillon cube and 1/4 cup water and mix thoroughly. Turn off heat.
• Add onion tops and toss so that residual heat will take the bite out of the onions.
• Mix rice with meat mixture and serve.
• NOTE: The amount of onions are to taste, but do not use less than 2 bunches. The Cajun seasoning is also to taste. Do not add salt, as the bouillon and Cajun seasoning take care of the saltiness. Enjoy!

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.

Steps:

• Cook sausage in medium skillet on medium heat until evenly browned, stirring occasionally. Add chicken livers, onions, celery and garlic; cook 5 min. or until chicken livers are cooked through and vegetables are tender, stirring frequently.
• Add enough water to chicken broth to measure 2 cups. Add to skillet with pepper; stir. Bring to boil.
• Stir in rice; cover. Remove from heat. Let stand 5 min. Fluff with fork.

Steps:

• Place chicken gizzards and bay leaves in a saucepan and cover with water to one inch above gizzards. Bring to a simmer and cook with cover on at least 30 minutes while chopping and preparing ingredients. When done preparing ingredients, drain gizzards, (reserve water if you want to use for part of stock) and chop fine.
• While gizzards are cooking, chop veggies and gather spices. I personally use my food processor to speed up the process of grinding the livers and chopping the veggies.
• If you are going to sub out the chicken livers for ground beef or ground turkey, brown it while browning the pork mixture and then reserve -- drained. If you are using roasted chicken, shred it now and reserve.
• Place oil, simmered, drained & chopped gizzards & ground pork in a large heavy skillet over high heat and stir well; cook until meat is thoroughly browned, 7-10 minutes, stirring occasionally. Drain all oil off and put back on burner.
• Lower heat to medium and stir in Poultry Magic, mustard and cumin. Then, add onion, celery, bell pepper and garlic; stir thoroughly, scraping pan bottom well. Add butter and stir until melted. Reduce heat to medium and cook 4 to 5 minutes, stirring constantly and scraping pan bottom well. (if you are not using a heavy-bottomed skillet, mixture will stick a lot).
• Add rice and cook 3 to 4 minutes, stirring and scraping pan bottom constantly (the rice should crackle and pop and look similar to puffed rice cereal). Add stock and stir until any mixture sticking to pan bottom comes loose; cook about 4 minutes over high heat, stirring occasionally.
• Then stir in ground (or chopped fine) chicken livers (or your subbed ingredient), cover pan and turn heat to low; cook about 10 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook livers and to preserve their delicate flavor) Remove bay leaves and serve immediately.
• For liver haters, substitute ground beef or chicken. Still tastes good, but it's not authentic Creole.