Bubba Rice Recipes

COPYCAT POPEYES CAJUN RICE

Steps:

• Cook 4 cups of long grain rice according to package directions.
• Finely chop or pulse thechicken gizzards in a food processor. In a frying pan, stir in the ground beef,ground chicken gizzards, and bell pepper and cook on medium-high heat until thebeef loses its pink color and the bell pepper is soft. Remove excessgrease.
• Turn the temperature downto medium or medium-low and add the remaining ingredients. Cook, stirring,until the ground beef is completely cooked and liquid is gone (about 25-35 mins.) More Creole seasoning and red pepper may be added for that Cajun at heart taste.I like to use Tony Chachere's.

BUBBA RICE

Steps:

• Cook rice according to package.
• In large skillet, saute onion in butter or margarine until soft.
• Add cooked rice, chicken boullion dissolved in 1 cup of boiling water, salt, pepper, garlic powder, and parsley.
• Cook, stirring, over medium-low heat for 8-10 minutes,adding extra water to produce a creamy texture.

BROWN RICE BUDDHA BOWL

Steps:

• Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
• Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
• Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
• Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
• Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.

BUBBA'S JAMBALAYA

Steps:

• Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

BUBBA'S JAMBALAYA

Steps:

• 1. Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• 2. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme, hot sauce, cayenne pepper, and Cajun seasoning. Bring to a boil, and add the rice. Bring back to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• 3. Stir in the shrimp and bacon just before serving, and heat through. If you use UNCOOKED shrimp, let it cook for about 5 minutes before serving.

COLLEEN'S SLOW COOKER JAMBALAYA

Steps:

• In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
• Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.