Southern Dirty Rice Recipes

HOMEMADE DIRTY RICE

Steps:

• In a large skillet over medium heat, place celery, bell pepper, garlic, onion, parsley, and sausage. Break up the sausage and cook all, stirring regularly, until sausage is fully cooked and vegetables are tender.
• Add the Creole seasoning and stir. Then stir in the rice and continue cooking over medium heat until rice is heated through, stirring well the whole time.

SOUTHERN DIRTY RICE

Steps:

• Pulse gizzards in food processor, then pulse livers.
• Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
• Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.

DIRTY RICE

Steps:

• Reserve ½ cup (250 ml) chicken broth and pour the rest into a pot.
• Add 1½ (350 ml) cup of water and the bay leaf. Put to boil.
• Add the rice, cover and cook for about 15 minutes over low-medium heat.
• Heat the bacon fat in a Dutch oven. Add the chopped beef and pork and crumble them with a wooden spoon.
• Add the onion, celery and green bell pepper. Cook over medium heat, stirring occasionally until the beef is no longer pink and the vegetables are softened.
• Add the chicken liver and garlic and continue cooking for 5 minutes.
• Add the salt, Cajun seasoning and thyme.
• Add the reserved chicken broth and scrape the bottom of the Dutch oven to release all the brown pieces.
• Simmer one minute.
• Remove the bay leaf from the rice and add the rice in the Dutch oven. Stir well.
• Remove from the heat and serve very hot.

DIRTY RICE

Steps:

• In a large skillet, cook sausage for 2-3 minutes; stir in chicken livers. Cook until sausage and chicken livers are no longer pink, 5-7 minutes; drain and set aside. , In the same skillet, melt butter over medium heat. Add onion, celery and green onions. Cook and stir until vegetables are tender, 3-5 minutes. Add parsley and garlic; cook 1 minute longer. Add broth, basil, thyme, salt, pepper and hot pepper sauce. Stir in rice, sausage and chicken livers. Heat through, stirring constantly.