Cajun Dirty Harry Rice Recipes

EASY CAJUN DIRTY RICE RECIPE (ONE POT!)

Steps:

• Brown pork sausage: In a Dutch oven or high-sided large skillet, heat the oil over medium-high heat. Add the pork sausage and cook, undisturbed for 2 minutes. Use a spatula to flip the pork over and season with salt and pepper. Continue to cook, undisturbed for an additional 2 minutes. Use a wooden spoon to stir and break the pork up into large crumbles. Cook the crumbled of pork 1 more minute undisturbed. Use a large, slotted spoon to remove the sausage to a paper towel-lined plate and set aside. (Note: Pork will continue to cook in next steps)
• Brown the andouille: Add the andouille sausage to the pan. Cook, undisturbed for 2 minutes. Stir and continue to cook, stirring occasionally, until the andouille is well caramelized about 2 additional minutes. Use a large, slotted spoon to remove the andouille sausage to a separate paper towel-lined plate and set aside. (Note: If you have a lot of fat in the pan, drain off or blot all but 1 tablespoon of fat from the pan before proceeding with the next step.)
• Add vegetables + seasonings: Reduce the heat to medium and add the bell peppers, onion and celery. Cook, stirring occasionally, until the vegetables are softened, about 6-8 minutes. Add the garlic, Cajun seasoning and cayenne. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook until fragrant, about 30 seconds to 1 minute.
• Add the rice + broth: Return the pork sausage to the pan. Add the rice, broth and bay leaf (if using). Stir everything together, using the back of your spoon to gently scrape up any brown bits stuck to the bottom of the pan.
• Boil, Simmer, Cover and Cook: Bring the mixture to a boil over medium-high heat and then immediately reduce the heat to maintain a simmer. Cover the pan and simmer for 20-22 minutes, or until the rice is cooked and tender.
• Let steam off heat then add andouille: Remove the pan from the heat and let sit COVERED for 5 minutes. Remove the cover. Remove and discard bay leaf. Fluff the rice with a fork and stir in the andouille. Taste and adjust for seasoning with salt and pepper.
• Serve: Garnish with green onions and parsley. Serve and enjoy!

CAJUN DIRTY RICE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Cook the rice according to the packet instructions, adding a bay leaf and chicken stock cube to the water before cooking. Set the rice aside once cooked
• Add the stock pot to 200ml of boiling water and set aside (this isn't the water that you cook the rice in - this is separate)
• Spray a frying pan with low calorie cooking spray, then cook the mince, onions and bacon until brown
• Add the Cajun seasoning and Worcestershire sauce and stir
• Add the carrots, mushrooms, peppers, and the made up beef stock. Cook until the peppers start to soften
• Add the cooked rice and spring onion and stir until all the rice is coated
• Taste and add some more Cajun seasoning if it's not spicy enough

CAJUN DIRTY RICE

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.

DIRTY (CAJUN) RICE

Steps:

• Cook rice.
• While rice is cooking, chop onions into 1/4" pieces separating the bottoms from the tops.
• Sauté the bottoms along with the loose sausage until cooked thoroughly, about 15-20 minutes.
• Then add 1/2 bouillon cube and 1/4 cup water and mix thoroughly. Turn off heat.
• Add onion tops and toss so that residual heat will take the bite out of the onions.
• Mix rice with meat mixture and serve.
• NOTE: The amount of onions are to taste, but do not use less than 2 bunches. The Cajun seasoning is also to taste. Do not add salt, as the bouillon and Cajun seasoning take care of the saltiness. Enjoy!

CAJUN DIRTY RICE

Steps:

• Bring rice, 1 3/4 cups water, and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce heat to a simmer, cover, and cook until rice is tender, 15 minutes. Uncover, fluff with a fork, and set aside to cool.
• Combine broth, Worcestershire, soy sauce, paprika, and oregano and set aside. Heat a large skillet (preferably cast-iron) over high. Add 1 tablespoon oil and beef; season with salt. Cook, stirring occasionally to break up and brown meat all over, about 4 minutes. Remove with a slotted spoon to a plate.
• Return skillet to high heat. Add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic. Sprinkle with salt. Cook, scraping brown bits from bottom of pan and stirring often so garlic doesn't burn, until just starting to soften, about 3 minutes. Add liver and cook, stirring occasionally, about 4 minutes. Add rice and cook, stirring occasionally until rice is heated through and browned in places, 3 minutes. Return beef to skillet and add broth mixture. Cook until liquid is completely absorbed and rice gets browned and crisp in places, stirring and scraping every 30 seconds, about 5 minutes more. Check seasoning. Serve with sliced jalapenos and hot sauce.

KE'S CAJUN (DIRTY) RICE

Steps:

• Bring 1 1/2 cup of water to a boil in a saucepan, and stir in the brown rice. Reduce the heat to a simmer, cover, and simmer until the rice is tender and the liquid has been absorbed, 40 to 50 minutes. Set the rice aside.
• Place ground turkey into a skillet over medium heat, and cook and stir the turkey until the meat gives up some of its fat, 2 to 3 minutes; stir in green bell pepper, onion, and minced garlic. Cook and stir until the turkey is crumbly and no longer pink and the vegetables are tender, 5 to 8 more minutes. Drain excess grease, if necessary. Stir in the cooked brown rice, garlic powder, celery flakes, Cajun seasoning, black pepper, and 1/3 cup water.
• Bring the mixture to a simmer, and cook until the liquid is absorbed, about 10 minutes. Season to taste with salt and additional black pepper, if desired.

CAJUN DIRTY HARRY RICE

Steps:

• Fry 1 pound bacon until crisp. While that's frying boil chicken gizzards and hearts in water and bouillon. Boil approximately 20 to 30 minutes or until tender. Fry onions, celery and green pepper in 4 tablespoons bacon grease. Fry until onion is translucent and veggies are almost tender, approximately 10 minutes. Add minced garlic, ground chicken, Andouille, and about 1/2 of the tub of chicken livers to the vegetable mixture. While that's cooking, chop up 3 pieces of bacon and add to pot. Stir occasionally, until livers are cooked through. Drain chicken gizzards/hearts and reserve liquid. Dice up gizzards and hearts. Remove cooked liver and chop that as well. Return all the chicken innards back into the pot. Add 4-1/2 cups of the leftover gizzard water (add water if you're a little short on liquid)to the pot along with 2 cups rice. Stir and then bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove from heat. Let stand covered for five minutes or until water is totally absorbed into rice. Fluff with fork and serve