Louisiana Dirty Rice Recipes

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.

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.

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:

• to parboil rice, combine water and rice in a small saucepan and bring to a boil over high heat. season with salt and pepper. Cover and decrease heat to low. Simmer until rice is just tender, 10 to 12 minutes. cover and keep warm.
• Heat oil in a large, heavy-bottomed skillet over medium-high heat. Add the onion, chile and celery. Sprinkle creole seasoning over. Cook until vegetables start to color, stirring occasionally, 5 to 7 minutes. Add chicken livers and cook, stirring frequently, until the liver turns brown, 6 to 8 minutes. add garlic and cook until fragrant, 45 to 60 seconds.
• Add the reserved rice, chicken stock, and bay leaf. stir to combine. Decrease heat to medium-low and cook, stirring occasionally, until the rice is soft and tender, 10 to 15 minutes. Taste and adjust the seasonings with salt and pepper. Add the green onions and serve immediately.

Steps:

• Boil rice according to package directions.
• Drain.
• Brown rice has a slightly coarser grain than white.
• Chop onions,celery,bell peppers and garlic finely (use blender).
• In bacon drippings saute chopped vegetables until the mixture cooks down,about 30 minutes.
• Add chopped chicken livers and ground meats and cook until done,then mash.
• The mixture looks"dirty" and soupy.
• Add remaining seasonings and nuts to taste,and mix with rice.
• May be prepared in morning and reheated.
• Additional water may be needed.
• When adding seasoning use your own judjement,I like mine spicy.

Steps:

• Heat oil in a large skillet over medium-high heat. Add beef and sausage; cook and stir, breaking into small pieces, until they begin to brown, about 5 minutes. Add onion, bell peppers, celery, and garlic. Continue to cook and stir until meat is fully browned, 3 to 4 minutes more. Stir in soy sauce, black pepper, paprika, oregano, Cajun seasoning, chili powder, garlic powder, and salt.
• Stir in broth and bay leaves. Let simmer for 6 to 8 minutes. Fold in rice, 1 cup at a time, until fully coated. Mix in parsley. Simmer for 6 to 8 more minutes. Discard bay leaves and serve.

Steps:

• combine all ingredients in a 9x13 pan, mixing well.
• Bake, covered, for 1 hour at 400 degrees. I sometimes stir mine midway through cooking since I can't seem to leave anything alone.

Steps:

• Cut the gizzards and pork livers into small pieces and pass once through the coarse blade of a meat grinder or food processor. Heat the oil in a large, heavy skillet and cook the ground meat until it begins to turn brown. Add the flour and vegetables and mix well. Cook until vegetables begin to turn soft and slightly brown. Cut up the chicken livers and add them to the skillet along with the seasonings and 2 Tbsp water. Cook over low heat until the chicken livers are done, adding a bit more water during cooking if necessary. Remove the skillet from the heat and set it in a 175 degrees F oven while you prepare the rice. Toss the cooked rice and the contents of the skillet together in a large preheated bowl. Serve hot.