DIRTY RICE DRESSING
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.
EGGPLANT RICE DRESSING- CAJUN
This is a healthy and tasty alternative to dirty rice. Also a great way to get the kids to try and love eggplant! I usually make this with one pound of ground turkey to reduce the fat and calories. To add even more flavor you can increase the onion and garlic if you like but we find it well seasoned as is. Sometimes we will even add some celery in with the onion mixture. Use what you have and what you like. Any color bell peppers are fine too! Red and yellow peppers add a nice color addition. Likewise, you do not HAVE to peel the eggplant if you want to leave the skin on. Just dice them up small. Another great color addition to a simple meal! Also, you can make this vegetarian if you use vegetable broth and leave out the meat or substitute TVP. Enjoy!
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground meat and drain well. Rinse with water if desired. Reduce heat and add eggplant, onions, bell peppers, garlic and green onions. Cover and simmer for 15 minutes.
- Add the broth and just a little water if needed so that it almost covers the mixture. Stir in seasoning and bring mixture to a boil. Simmer stirring occasionally for about 30 minutes or until it has reached a desirable consistency. I like to have some liquid left in the bottom when I add the rice.
- Stir in cooked rice until well mixed and the remaining liquid has absorbed into the rice as much as you want. Serve hot as a side dish or a main dish.
- Note: For those who like lots of heat this is great served with tabasco or other hot sauce or even a sauce piquant! Ces' si bon!
Nutrition Facts : Calories 374.2, Fat 9.1, SaturatedFat 2.3, Cholesterol 62.6, Sodium 209.2, Carbohydrate 49.2, Fiber 4.6, Sugar 3.1, Protein 24.3
EGGPLANT DIRTY RICE DRESSING
This recipe was on the table throughout summer when I was growing up. Eggplant grew all summer and my Mom made this almost weekly. This with a side of fresh green beans from our garden seasoned with salt pork was a favorite summertime meal at my childhood home. And to tell the truth, it still is!
Provided by Debora Hotard
Categories Rice Sides
Time 1h50m
Number Of Ingredients 12
Steps:
- 1. Soak cut eggplant in salt water for 10 minutes (this will keep eggplant from turning dark).
- 2. Put oil in bottom of heavy bottomed pot. Saute onions, bell pepper, celery and garlic in oil until the vegetables are tender. Season with salt and pepper. Add Ground Round and cook until meat begins to brown.
- 3. Drain eggplant, and add to meat mixture. Smother down covered until eggplant is well cooked. (Eggplant will be completely mashed up when done). Stir often and scrape the bottom of pot with your spoon to lift off any that may be starting to stick. Add 1 teaspoon of Louisiana Hot sauce Taste, adjust seasoning to your taste. Stir in Chopped green onions and parsley. Cook for only a few minutes longer. Remove from heat.
- 4. Add the cooked rice, stir to mix completely. Serve hot. Note: at anytime if the mixture becomes to dry to finish cooking the eggplant down, then add a small amount of water.
TEETA'S EGGPLANT (AUBERGINE) DIRTY RICE
Dirty Rice is a staple in South Louisiana. I fell in love with this dressing at an Easter family gathering. I begged and got this wonderful recipe from my husband's Aunt Adine Laborde (TeeTa as she is known in the family) I hope you enjoy it as much as we do.
Provided by Misty Mathews
Categories White Rice
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Peel and cube eggplant, boil 10 minutes and drain.
- Melt butter in heavy large dutch oven.
- Saute onion, garlic, celery, peppers until soft, add ground meat and cook until meat is done.
- Add eggplant to meat mixture and mash.
- Cook meat/eggplant mixture an additional 15-20 minutes.
- Add salt and peppers (adjust for taste) Then fold in rice and green onions in meat mixture.
- Turn off heat and let steam for 30 minutes.
- Fold in parsley just before serving.
Nutrition Facts : Calories 188.3, Fat 5.1, SaturatedFat 3, Cholesterol 12.2, Sodium 285.2, Carbohydrate 33.1, Fiber 5.2, Sugar 4.1, Protein 3.7
EGGPLANT AND OYSTER RICE DRESSING
Categories Rice Side Bake Thanksgiving Oyster Eggplant Fall Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 8 cups
Number Of Ingredients 11
Steps:
- Bring water and salt to a boil in a 3-quart saucepan. Add rice and cook, covered, over low heat until water is absorbed and rice is just cooked through, 18 to 20 minutes. Transfer to a large bowl and fluff with a fork.
- Heat 2 tablespoons oil in a large heavy skillet over moderately high heat until hot but not smoking, then cook eggplant in batches, turning it and adding up to 4 tablespoons of remaining oil as necessary, until tender and browned, about 5 minutes. Transfer to paper towels to drain. When cool enough to handle, cut eggplant into 1/2-inch pieces.
- Preheat oven to 325°F.
- Heat remaining oil in skillet over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring, until softened and edges are browned. Add garlic, oysters (without liquor), and eggplant and sauté, stirring occasionally, 1 minute.
- Gently toss eggplant mixture, oyster liquor, 1/2 cup scallions, cayenne, and salt to taste with rice in bowl and transfer to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 1 1/2 hours. Remove foil and stir in remaining 1/2 cup scallions.
MAW MAW'S EGGPLANT DRESSING
This recipe came from my cajun grandmother, Hazel Wiltz Forrest. Everytime I taste it I think of her and her wonderful cooking.
Provided by Michelle Hickey
Categories Side Casseroles
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. Brown ground beef and add onion and bell pepper as you brown it. Season with salt and pepper to taste.
- 2. Boil whole eggplants until tender.
- 3. When eggplants are tender, peel and cut into bite size chunks. ( I like to remove the seeds but this is optional)
- 4. Add eggplant to meat mixture and add rice. Simmer another 10 minutes. Add salt, pepper and red pepper to taste.
- 5. *Hint - If you prefer using bread to rice, use 3 slices stale or toasted white bread. Wet bread and squeeze out water. Add bread to meat mixture and cook 10 minutes.
ELSIE'S EGGPLANT DIRTY RICE
My Mother was Cajun so our family called this "dirty rice" even though it is not the traditional recipe. My Mother, Elsie Forbes, made this often and we all LOVED it. My mother passed away in 1988 but having her recipe, I tried many times to duplicate it; but it never tasted the same. Finally tonight (25 years later) I was...
Provided by Brenda Forbes
Categories Casseroles
Time 1h
Number Of Ingredients 8
Steps:
- 1. Start rice cooking in a small sauce pan.
- 2. While the rice is cooking, on medium to medium high temperature, in a medium sized (10-12") cast iron skillet place oil. When the oil is heated (not smoking), add chopped onion and saute. After the onions are slightly cooked, reduce heat to medium and add ground beef (or turkey) to cook. Do not over-stir.
- 3. ** Peeling the eggplant is optional. Since posting this recipe, I often leave the peeling on the eggplant for extra fiber/nutrition. Chop the eggplant into approximately 1/2" size pieces and add to meat when it is about three-fourths of the way cooked. Cover mixture and let it continue cooking on medium heat until the eggplant is tender. Again, do not over-stir.
- 4. When the rice is cooked, stir in approximately 2 cups of the cooked rice to the eggplant and meat mixture. Add chopped/crushed garlic, salt, black pepper, and cayenne pepper. Cover and continue cooking on LOW heat for approximately 10-15 minutes to allow flavors to blend.
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