DIRTY BROWN RICE WITH SHRIMP
Another winner from the Skinnytaste website. Here's a tasty and healthier twist on a Cajun classic, the addition of shrimp turns this into a fabulous main dish. I'd like to think of this as a Cajun shrimp fried rice. Dirty rice is a classic Cajun dish made "dirty" by cooking the rice with minced livers or gizzards. I created a healthier version using brown rice and lean ground beef in place of the chicken livers that normally make dirty rice "dirty". But don't worry, this healthier version does not skimp on flavor! It has plenty of spices and a bit of kick, you can adjust the heat to your taste but don't be shy with the cayenne if you can handle it!
Provided by CaliforniaJan
Categories Meat
Time 40m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Cook brown rice according to package directions in water along with a chicken bouillon, 1 bay leaf and 1/4 tsp salt and 1/8 each of salt, cayenne, paprika and thyme.
- When the rice is almost done cooking, heat a large heavy saucepan on medium-low heat. Add the oil, onions, green pepper, celery, bay leaf and garlic. Sauté on medium-low heat until soft, about 5 minutes. Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper. Sauté until browned, about 10-15 minutes; add shrimp, cover and cook 5 more minutes.
- When the rice is done, toss with beef and shrimp and combine well. Top with scallions and serve.
Nutrition Facts : Calories 488.6, Fat 10.6, SaturatedFat 3.7, Cholesterol 200.1, Sodium 816.2, Carbohydrate 48.3, Fiber 3.3, Sugar 2.6, Protein 47.1
DIRTY RICE AND SHRIMP
Make and share this Dirty Rice and Shrimp recipe from Food.com.
Provided by Chris A.
Categories Rice
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Saute celery and potatoes on medium heat.
- cook rice as instructions say.
- If necessary de-shell or devein and/or thaw the shrimp.
- Add in cherry tomatoes, beef, white wine and salt and pepper into celery and potatoes.
- Once wine has been absorbed add shrimp and garlic, turn down heat.
- As they cook add chili powder and creole sesoning.
- Now, as the rice is done add it to the mix.
- Stir and add salt and pepper as appropriate.
Nutrition Facts : Calories 648.9, Fat 14.3, SaturatedFat 4.2, Cholesterol 37.4, Sodium 134.5, Carbohydrate 98.2, Fiber 4.9, Sugar 3.6, Protein 19.6
DIRTY RICE WITH SHRIMP
I don't do "parts" but love shrimp and the flavors in dirty rice. This comes from Food and Wine.
Provided by Gadget_Queen
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 Tbsp of oil at medium. Add pork and cook until no longer pink (2 minutes).
- Reduce heat to medium low and add remaining oil. Add onion, celery, bell pepper and garlic. Cover and cook, stirring occasionally, until veggies start to soften (about 5 minutes).
- Stir in cayenne, paprika, oregano, bay leaf, salt, black pepper and rice. Cook and stir for 1 minute.
- Add broth. Bring to boil, reduce heat and simmer, covered for 15 minutes.
- Turn heat back up to medium and stir in shrimp. Cover and cook for 2 minutes.
- Remove pan from heat and let stand covered until rice and shrimp are done (about 5 minutes).
- Remove bay leaf and stir in scallions.
Nutrition Facts : Calories 597.8, Fat 21.7, SaturatedFat 6, Cholesterol 184.1, Sodium 1769.8, Carbohydrate 64.4, Fiber 2.6, Sugar 2.8, Protein 34.6
DIRTY RICE
Steps:
- In a 10-inch frying pan over medium-high heat, brown the sausage, breaking up the meat with a fork into little pieces. Drain the grease, remove sausage to a bowl, and set aside.
- Add the olive oil to the frying pan over medium heat. When oil is hot add the onion, celery, and bell pepper. Cook until vegetables are soft, but not brown, about 3 to 5 minutes.
- Return the sausage to the pan, add poultry seasoning and stir to combine. Add rice and seasoning packet and cook for 5 minutes, stirring frequently. Add chicken broth and bring to a boil. Reduce heat to low. Simmer, covered tightly, for 25 minutes.
- Fluff with fork and serve.
DIRTY RICE
This classic Cajun dish pays homage to the Louisiana holy trinity (onions, bell peppers and celery). The finely chopped proteins give the rice its signature "dirty" look. Traditionally, dirty rice includes chicken liver -- you can omit it, but don't fear the liver! It adds another layer of texture and depth of flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon.
- Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes.
- Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.
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 RICE
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 4 tp 6 servings
Number Of Ingredients 14
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, DIRTY RICE
Believe it or not, the first place I ever had dirty rice was at Popeyes®. They were out of the red beans and rice. I'd never been a huge fan of liver before, but not only have I come to love dirty rice, I've also started to crave it with even more "dirt," i.e. more liver, pork, and aromatic vegetables, hence this redundantly named dish. While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 1h30m
Yield 6
Number Of Ingredients 21
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.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 55.2 g, Cholesterol 151.5 mg, Fat 7.4 g, Fiber 2.5 g, Protein 15.4 g, SaturatedFat 1.8 g, Sodium 1479.9 mg, Sugar 2.5 g
DIRTY RICE WITH SAUSAGE AND SHRIMP
I make this as a one-dish meal on the stovetop. I normally don't add salt, because the sausages are salty enough without it. Yes, the onion and bell pepper are listed twice, because they are cut differently and added at different times.
Provided by Chocolatl
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil over medium-high heat in a deep, heavy skillet with a close-fitting cover.
- Add diced onion, celery, diced bell pepper, and garlic, and saute until well-browned, stirring often.
- Add sausage and chicken livers. Cook, stirring often, until sausage is well-browned.
- Add reserved liquid from mushrooms and scrape bottom of pan.
- Add thyme, red pepper flakes and black pepper. Stir in mushrooms, chopped onion, and chopped bell pepper. Cook until onions are slightly softened.
- Stir in rice. Cook, stirring, about 1 minute.
- Add stock, stir, and add shrimp.
- Reduce heat to very low. Cover tightly and simmer until liquid is absorbed and rice is cooked, about 40 minutes.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 619.1, Fat 32.8, SaturatedFat 9.7, Cholesterol 77.1, Sodium 1235.4, Carbohydrate 53.3, Fiber 3.7, Sugar 7, Protein 27.4
SOUTHERN DIRTY RICE
This recipe has been passed down for generations.
Provided by Kathleen
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 41.7 g, Cholesterol 127.4 mg, Fat 3.7 g, Fiber 1.2 g, Protein 11.5 g, SaturatedFat 0.9 g, Sodium 28.8 mg, Sugar 1.2 g
DIRTY RICE
Dirty rice gets its color from caramelized sirloin and the roux - flour browned (but not burned) in oil. The New Orleans-based chef Isaac Toups offers a 15-minute roux shortcut in his book "Chasing the Gator," but you may find your roux browns more quickly in the smoking hot oil. Be sure to stir, stir, stir once you add the flour. You cannot walk away from the pot while making this roux. Prep the "trinity" - bell peppers, onion and celery - in advance as you won't have time to do it while the roux cooks. When the roux turns the color of milk chocolate, toss in the chopped vegetables to stop the roux from cooking any further. Instead of adding rice and the serving components, you could do as Mr. Toups suggests and use the meat gravy as a base for a lasagna ragu. Just throw in some fresh tomatoes and cook it down "until it's nice and tight" and make it your lasagna filling.
Provided by Sara Bonisteel
Categories grains and rice, side dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Sear the meat: Season the sirloin - just use it how it comes out of the tray from the grocery store - with 1 teaspoon of salt on each side.
- In a large skillet, heat the oil over medium-high heat until it starts to smoke. Place the sirloin in the skillet in one piece and let it sear until it browns and caramelizes, 3 to 5 minutes. Then flip it and repeat, 3 to 5 minutes longer.
- Once the block of sirloin is well browned - nearly caramelized, chop it up in the pan with a metal spatula to sear the inside bits. Add the black pepper, cumin and cayenne and stir well. Cook for a minute. Add the beer to deglaze the pan, and cook 1 minute longer, scraping up any browned bits. Remove from the heat and set aside. At this point, you could freeze the meat.
- Make the gravy: Start by making a dark roux. Heat the oil in a Dutch oven over high heat until it just starts to smoke. Add the flour and immediately start stirring with a long-handled spoon. Stir constantly, scraping the bottom and edges well to keep the flour from burning. Once it's the color of milk chocolate, anywhere from 4 to 15 minutes (the most important thing to watch is the color of the roux), add the onion, bell pepper, and celery and stir together. Cook for a minute. Stir in the garlic and cook for 1 minute longer. Add the beer and mix well.
- In 1/3-cup increments, add the stock, stirring well between each addition. Reduce heat to low and stir frequently, but not continuously, until you have a well-emulsified gravy, thick enough to coat the back of a spoon, about 4 minutes.
- Once the gravy is done, add the cooked beef. Bring the meat and gravy mixture back to a bare simmer. Cover and cook for 1 1/2 hours, or until the sauce has no chalky or floury flavor.
- Make the rice: While the gravy is cooking, put rice, 2 cups water, salt and bay leaf in a 4-quart saucepan over medium-high heat and bring to a boil. Reduce the heat and bring to a bare simmer. Stir, cover and simmer for 10 minutes. Remove from the heat and let steam in the covered pan for another 10 minutes, until all water is absorbed. Fluff with fork. Spread it out in a single layer on a baking sheet and refrigerate until ready to serve.
- To serve: Add the cooked rice, butter and scallions to the meat gravy in the pot. Stir it all together over low heat, just to warm it all through. Add salt to taste and serve.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 7 grams, Sodium 556 milligrams, Sugar 2 grams, TransFat 0 grams
DIRTY RICE WITH MUSHROOMS
This vegetarian version of Southern dirty rice replaces the traditional ground beef and chicken livers with hearty mushrooms, creamy black-eyed peas and flavorful spices for a satisfying one-pot meal. The recipe starts with the classic Cajun holy trinity - onion, green bell pepper and celery in equal parts - to create a flavorful foundation. Mushroom broth adds even more depth and reinforces the earthy cremini mushrooms, while a drizzle of hot sauce adds tang and kick. Serve with simple leafy greens or chopped salad.
Provided by Kay Chun
Categories dinner, weeknight, grains and rice, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
SEAFOOD DIRTY RICE
Keep some frozen shrimp in the freezer and Zatarain's Dirty Rice Mix in the pantry, and you can have this delicious meal at a moment's notice. Just chop bell peppers, cook Zatarain's Dirty Rice Mix and add shrimp. It's that easy.
Provided by Zatarains
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in large skillet on medium heat. Add bell peppers; cook and stir 3 minutes or until tender. Add water; bring to boil.
- Stir in Rice Mix; return to boil. Reduce heat to low; cover and simmer 20 minutes.
- Stir in shrimp and green onions; mix well. Cook, uncovered, 5 minutes or until shrimp turn pink and rice is tender, stirring occasionally. Remove from heat. Let stand 5 minutes before serving.
Nutrition Facts : Calories 75.3, Fat 2.7, SaturatedFat 1.3, Cholesterol 100.6, Sodium 449.9, Carbohydrate 1.7, Fiber 0.3, Sugar 0.5, Protein 10.5
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DIRTY RICE WITH SHRIMP RECIPE - FOOD & WINE
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4/5 Servings 4
- In a large saucepan, heat 1 tablespoon of the oil over moderate heat. Add the pork and cook until the meat is no longer pink, about 2 minutes.
- Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion, celery, bell pepper, and garlic. Cover and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in the cayenne, paprika, oregano, bay leaf, salt, black pepper, and rice. Cook for 1 minute, stirring. Add the broth. Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes.
- Raise the heat to moderate and stir in the shrimp. Cover and cook for 2 minutes. Remove the pan from the heat and let stand, covered, until the rice and shrimp are just done, about 5 minutes longer. Remove the bay leaf. Stir in the scallions.
DIRTY RICE WITH SHRIMP RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- In a large saucepan, heat 1 tablespoon of the oil over moderate heat. Add the pork and cook until the meat is no longer pink, about 2 minutes.
- Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion, celery, bell pepper, and garlic. Cover and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in the cayenne, paprika, oregano, bay leaf, salt, black pepper, and rice. Cook for 1 minute, stirring. Add the broth. Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes.
- Raise the heat to moderate and stir in the shrimp. Cover and cook for 2 minutes. Remove the pan from the heat and let stand, covered, until the rice and shrimp are just done, about 5 minutes longer. Remove the bay leaf. Stir in the scallions.
- Wine Recommendation: These assertive and varied flavors require a simple and fruity red wine, such as Beaujolais. This wine is at its best in its frisky youth; buy the most recent vintage you can find. Luckily, both 1995 and 1996 were terrific years, so your choices are plentiful.
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