Guest the_muddy_man Posted June 10, 2007 Posted June 10, 2007 Hey I don't like the one I usually make anyone of you Cajun's have a good dirty rice recipie you are willing to share? :-? Quote
Cajun1977 Posted June 10, 2007 Posted June 10, 2007 adding some more bellpeppers and onions to dirty rice never hurt nobody ,what seasoning are you using i like tony's for my dirty rice,, but i like my tony's for everything also Quote
Guest the_muddy_man Posted June 10, 2007 Posted June 10, 2007 I always use Tony's Zatarans and Prudommes are too salty. I can't get the Chicken liver to pork thing like my friends in New Orelans taste too strong for the dish! Quote
Super User Long Mike Posted June 10, 2007 Super User Posted June 10, 2007 Coming right up. 2 cup chicken broth. (boullion cubes may be substituted) 1 clove garlic 1 cup chopped chicken livers 1 cup groung beef 1 medium onion, chopped 2 tbsp chopped parsley 1 cup chopped gizzards (optional) Salt and pepper to taste Cook rice seperately. Make a roux with 1 tbsp oil and 1 tblsp flour. Cook over low heat until brown. Add broth, garlic and meats. Simmer for 20 min. Add onions and parsley. Simmer for 10 min. Mix with cooked rice and seasoning. Quote
Guest the_muddy_man Posted June 10, 2007 Posted June 10, 2007 Thank Yo much Mike OK if i print this and store it in my recipie book? Quote
Super User Long Mike Posted June 10, 2007 Super User Posted June 10, 2007 Dominick, store and print away. I promise I will not tell my Cajun wife. Besides, she never tells me all of the ingredients anyway. Quote
Guest the_muddy_man Posted June 10, 2007 Posted June 10, 2007 Yea she left out the Tinity: Celery,green onion and bell pepper but thats a given fo any Cajun dish : Quote
Super User burleytog Posted June 10, 2007 Super User Posted June 10, 2007 Take 2 quarts rice, add 1 quart potting soil. Quote
Super User Catt Posted June 10, 2007 Super User Posted June 10, 2007 Dirty Rice a La Catt Ingredients: 2 pounds lean ground beef 2 pounds lean ground pork 1 pound ground chicken giblets 1 cup yellow onions (diced) 1 cup diced shallots (green onions) ½ cup diced (sweet) bell pepper ¼ cup garlic (preferably ground) ¼ cup parsley (cut up fine) 2 cups celery (cut up fine) 4 bay leaves 1 teaspoon black pepper 2 cans cream of mushroom soup 3 teaspoons Lea & Perrins Sauce ½ pound butter Salt to taste With about 2 cups of water, mix all meats together in a heavy pot, on medium hot burner. Add all the above seasonings ingredients except mushroom soup at the start of cooking. Cook medium speed approximately 4 hours. Stir often. Then add the cream of mushroom soup. Continue cooking for 30 minutes. Boil 2 pounds of rice, let rice cook completely. After rice has cooked, mix with the meat ingredients thoroughly. Allow to steam or cook on a low heat for approximately 30 minutes before serving. Quote
skillet Posted June 10, 2007 Posted June 10, 2007 That sounds pretty good Catt, but dayuumm!! What size army of coona**es does that feed ;D? As Ever, skillet Quote
Super User Catt Posted June 10, 2007 Super User Posted June 10, 2007 That receipt will just barely feed me and my 4 boys I usually double it far the holidays when the whole family is home (13 Cajuns). Quote
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