Mimis Louisiana Dirty Rice Recipes

MIMI'S DIRTY RICE

Steps:

• Combine first 7 seasonings and set aside.
• Over medium heat, place ground meat and bay leaves in skillet with oil. Brown meat thoroughly. Drain excess grease.
• Stir 7 seasonings into meat. Add onions, celery, peppers, and garlic, stirring well.
• Add butter and reduce heat to medium; cook 10 minutes, stirring constantly.
• Add chicken or beef broth; cook 8 minutes over high heat, stirring once.
• Add minute rice and cover. Reduce heat to low and cook for 5 to 10 minutes. Remove from heat. Let stand 10 minutes before serving.

ANN'S DIRTY RICE

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

MIMI'S DIRTY BROWN RICE

Steps:

• Combine first 7 seasonings and set aside.
• Over medium heat, place ground meat and bay leaves in skilled with oil. Brown meat thoroughly. Drain excess grease.
• Stir in 7 seasonings. Add onion, celery, peppers, and garlic, stirring well.
• Add butter and reduce heat to medium; cook 10 minutes, stirring very often (every minute or so).
• Add chicken or beef broth; add basmati rice and stir well.
• Cover and reduce heat to low. Cook rice mixture approximately 45 minutes (or as directed for rice).
• Remove from heat and let stand 5-10 miutes before serving.
• NOTE: You may have to adjust the amount of broth used based on absorption. 2 1/4 cups usually works well, add a little more for a "wetter" rice.

LOUISIANA DIRTY RICE - CAJUN STYLE

Steps:

• In a medium saucepan, bring the gizzards, chicken broth, and water to a boil. Reduce the heat to medium-low, cover, and simmer until the gizzards are tender, about 45 minutes. Reserving the broth, remove the gizzards, and when they are cool enough to handle, mince them and set them aside.
• In a Dutch oven or flameproof casserole, cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the pan, drain the bacon on paper towels; crumble and set aside.
• In the bacon fat, saute the gizzards over medium heat until browned, about 5 minutes.
• Add the green and red bell peppers, the onion, scallions, carrots, parsley, garlic, salt, pepper, and cayenne. Cook over medium heat until vegetables have softened, about 5 minutes.
• Add the rice and reserved broth. Increase the heat to medium-high and bring to a boil. Stir once, reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 to 20 minutes.
• Meanwhile, in a medium skillet, melt the butter over medium heat. Add the chicken livers and saute until firm, about 5 minutes. Let the livers cool slightly, then coarsely chop them. Toss the chicken livers and bacon with the rice. Cover and let sit for 10 minutes before serving.

ONE-POT DIRTY RICE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Rinse rice in a wire mesh strainer until water runs clear. Drain and set aside.
• Melt butter in a large, oven-proof casserole over medium-high heat. Add ground beef, country sausage, and chicken livers; cook and stir until browned, 5 to 7 minutes. Drain, leaving a little grease in the casserole.
• Add onion, celery, and bell pepper to the meat mixture; saute until translucent, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Stir in rice, chicken stock, water, 2 tablespoons parsley, Cajun seasoning, bay leaves, salt, pepper, thyme, and cayenne. Cover with foil.
• Bake in the preheated oven for 40 minutes. Remove from the oven and discard foil. Remove bay leaves and stir. Serve immediately garnished with parsley.