DIRTY WELL WATER RECIPES

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CAJUN DIRTY RICE RECIPE | ALLRECIPES



Cajun Dirty Rice Recipe | Allrecipes image

One of our family's all-time favorites. Make it as spicy or mild as you please. It is hearty on a cold winter's night. If you are cooking for a crowd, this recipe can easily be doubled. Be sure to serve this with cornbread!

Provided by SEISEN

Categories     Rice Side Dishes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 8

1 pound lean ground beef
1 pound beef sausage
1 onion, finely diced
1 (8 ounce) package dirty rice mix
2 cups water
1 (10 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans kidney beans, drained
salt and pepper to taste

Steps:

  • In a skillet over medium heat, brown the ground beef, sausage, and onion; drain.
  • In a large pan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with a fork.

Nutrition Facts : Calories 484.8 calories, CarbohydrateContent 41.4 g, CholesterolContent 72.3 mg, FatContent 23.5 g, FiberContent 7 g, ProteinContent 26.2 g, SaturatedFatContent 9.6 g, SodiumContent 1541.4 mg, SugarContent 0.6 g

NEW ORLEANS DIRTY RICE | JUST A PINCH RECIPES



New Orleans Dirty Rice | Just A Pinch Recipes image

Cajun rice or "dirty rice" is a well loved New Orleans dish and a Louisiana classic, with as many different recipes as there are cooks. Traditional Dirty Rice uses chopped chicken livers which gives it a distinctive flavor and a dark color dubbing it "dirty" rice. It typically includes the trinity with da' Pope, which is diced bell pepper, celery, onion, and garlic. This is my favorite version.

Provided by Donna Graffagnino @StillWild

Categories     Rice Sides

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 18

1 pound(s) bulk pork breakfast sausage (jimmy dean, hot or mild)
1 pound(s) chicken livers, chopped fine or ground
1 pound(s) ground beef
2 tablespoon(s) worcestershire sauce (lea & perrins)
1 medium green bell pepper, diced
1 large onion, diced
2 stalk(s) celery, chopped fine
2 cup(s) converted long grain rice (zatarain's or uncle ben's)
1 bunch(es) green onions, sliced thin
3 clove(s) or "toes" garlic, minced
- salt, black & cayenne pepper to taste
1 can(s) (14.5 oz) low sodium beef broth
1 can(s) (14.5 oz) low sodium chicken broth
3-4 ounce(s) water or as needed
2 teaspoon(s) cajun/creole seasoning, or to taste
1/2 teaspoon(s) sage *see cook's notes
2-3 - bay leaves
1 1/2 cup(s) fresh chopped flat leaf parsley

Steps:

  • In a large Dutch oven or saucepan, over medium-high heat, sauté the sausage, beef, and livers until no pink remains. Drain all but 3 Tbsp from the pan. (If sausage is very lean add bacon grease or butter to pan to make 3 Tbsp.)
  • Add the bell pepper, onions, and celery. Season with salt and black pepper to taste.
  • Cook for 5-7 minutes until the veggies begin to soften and brown. Add the rice, green onions, and garlic; continue to stir for 1-2 minutes until the rice begins to toast or turn brown.
  • Add the worcestershire sauce, beef & chicken stock, creole seasoning, sage, and bay leaves. Mix well, turn the heat to low, cover and simmer for 20 minutes.
  • Cook until the rice is fully tender and the broth has been absorbed. Stir well and remove from heat, then stir in the chopped parsley.
  • *Cooks Notes: Don't let the Sage scare you off because you don't taste the small amount of sage in this recipe but it does make a difference in the taste, so don't leave it out. I personally do not like sage in anything, but this recipe is the exception. Some people like to put diced pork or Andouille sausage in their Dirty Rice, which is fine - almost anything goes, however, adding sausage or tomatoes will lean the dish towards a Jambalaya. Dirty Rice shouldn't be too wet or gummy, the grains should separate easily and still be moist enough to hold together on your fork.

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