Dirty Rice #1

1 cup cooked rice
1 large onion
1 pepper
celery
green onions
fresh mushrooms
1 pound lean hamburger
in large pan saute meat and onion..then add all vegetables..rice...season with your fav spices.

Dirty Rice #2

2 cups cooked rice
2 cups ground lean beef
1 onion
2 tbsp butter
1 tbsp parsley
salt and pepper
in large pan saute meat...then add everything else...season with more of your fav spices.

Yummy. Never made that before. Thanks for the recipe...

you're welcome.

DIRTY MEAT RICE

2 tbsp. of bacon drippings
1/2 lb. lean ground beef
1/2 lb. lean ground pork
1 cup of chopped red onion
1/2 cup of chopped fresh parsley
1/2 cup of chopped green onions, white and green parts
1 lb. chicken giblets, boiled & chopped
4 cup of giblet stock
1/4 cup of red wine vinegar
1 tbsp. minced garlic
8 cups of cooked short grain rice
1 tbsp. crushed dried mint
2 tbsp. Worcestershire sauce
1 tsp. of smoked paprika
1 tsp of cayenne pepper
1 tsp. of oregano
1 tsp of curry powder
Sea Salt to taste


In a large deep saucepan over medium heat, sauté the ground beef and pork and seasonings in the bacon drippings until crumbly. Add the onions, celery, parsley and green onion. Cook until onion is clear.

Stir in the chopped giblets, stock, garlic, rice, red wine vinegar, mint, and Worcestershire sauce. In the pot you cooked the rice in, and then add the sea salt. Then mix everything together, until well blended.
Cook, stirring occasionally for about 20 minutes. Reduce heat to low, cover and cook 1 hour.
Dirty Rice can be eaten with eggs for breakfast.
Makes enough to stuff 1 large hen or 8 to 10 bell peppers.

A old family recipe for dirty rice and stuffing for bell peppers.

This recipe is truer to this traditional Cajun dish;
all typical Cajun dishes consist of the Holy Trinity.

Here's Chef Paul's recipe - it's important to follow
the steps exactly, including the "scraping the skillet"
part (Chef Paul explains why in his shows). His recipe
calls for his Poutry Magic spice ... if you want to make
your own Cajun spice mix, I've included one at the end:

(http://www.chefpaul.com/site.php?pageID=300&view=136)

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Dirty Rice

Makes 6 side-dish servings

This recipe was named not for real dirt but for all
the little bits of ground meat that give it its color.
If I had to list the dishes in my very favorite meal,
this wonderful Louisiana specialty would definitely
be included, along with roast pork, ...

Ingredients
2 tablespoons vegetable oil
1/2 pound ground chicken gizzards
1/4 pound ground pork
2 bay leaves
2 tablespoons, plus 1 teaspoon Chef Paul Prudhomme's
Poultry Magic
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 cup finely chopped diced onions
1/2 cup finely diced celery
1/2 cup finely diced green bell peppers
2 teaspoons minced fresh garlic
2 tablespoons unsalted butter
3/4 cup uncooked rice
2 cups chicken or pork stock
1/3 pound ground chicken livers

How to prepare

Place the oil, gizzards, pork and bay leaves in a large,
heavy skillet, preferably nonstick, over high heat and
stir well.

Cook, stirring occasionally, until the meat is
thoroughly browned, about 7 to 10 minutes. Stir
in the Poultry Magic, mustard and cumin, then add
the onions, celery, bell peppers and garlic.

Stir thoroughly, scraping the skillet bottom well,
and add the butter and stir until melted. Reduce
the heat to medium and cook, stirring constantly
and scraping the skillet bottom well, for 4 minutes.

Add the rice and cook, constantly stirring and scraping
the skillet bottom, for 4 minutes, when the rice should
start to crackle and pop.

Add the stock and stir to loosen any bits stuck to the
bottom of the skillet, then cook over high heat, stirring
occasionally, for 4 minutes. Stir in the chicken livers,
cover the skillet, and reduce the heat to very low.

Cook for 10 minutes, remove from the heat, and leave covered
until the rice is tender, about 10 minutes. (The rice is
finished this way to preserve the delicate flavor of the
livers by not overcooking them.) Remove the bay leaves
and serve immediately.
=========================================================

Cajun spice recipe ... note: I don't use salt
in this recipe, because I like to control the
salt content in most of my Cajun dishes, so I
add salt as required (separately) :

+++ 2 teaspoons salt
* 1 1/2 teaspoons paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon white pepper
* 1 teaspoon black pepper
* 1 teaspoon granulated onion
* 1 teaspoon granulated garlic
* 1 teaspoon crushed dried basil leaves
* 1/2 teaspoon crushed dried oregano leaves
* 1/2 teaspoon crushed dried thyme leaves
* 1/2 teaspoon crushed dried parsley leaves

Mix all thoroughly and store in a spice tin,
jar, or bottle. So whenever a recipe calls
for "Cajun spice", use this in whatever amount
is called for.

Thanks that looks good. Will try it.

Wow

these look good!!

I'm trying some of these.

I use Chef Paul's recipe too. The cookbook "Louisiana Kitchen" has the make up of the spice mixes so you can make your own without buying the bottled spice mixes. It is also one of the greatest cookbooks ever written. My copy is well worn.