NEW ORLEANS CHICKEN RECIPE RECIPES

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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.

NEW ORLEANS SHRIMP CREOLE RECIPE: HOW TO MAKE IT



New Orleans Shrimp Creole Recipe: How to Make It image

This seafood dish is perfect for casual holiday gatherings and will reel in rave reviews. I've been using this tried-and-true recipe for more than 30 years. —Barbara Lindsey, Manvel, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 14 servings.

Number Of Ingredients 18

3 medium onions, chopped
1 large green pepper, chopped
2 celery ribs, chopped
6 tablespoons butter, divided
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 cup picante sauce
1 tablespoon minced fresh parsley
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
3 pounds cooked medium shrimp, peeled and deveined
1 can (8 ounces) mushroom stems and pieces, drained
1/2 cup pimiento-stuffed olives
1/2 cup chopped green onion
Hot cooked rice

Steps:

  • In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.

Nutrition Facts : Calories 210 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 161mg cholesterol, SodiumContent 849mg sodium, CarbohydrateContent 13g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 22g protein.

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