Dirty rice? - BBQ Central

Go Back   BBQ Central > Recipes > Looking for a recipe?
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-27-2006, 09:27 PM   #1
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Dirty Rice

4 teaspoons Tony Chachere's Creole Seasoning; OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt

1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and thighs to serve as an entree with the rice. If you're making this as a side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water, bring to a boil and simmer for about 30 minutes. (Skim off any scum that rises to the surface.) Let cool and remove the meat from the bones. Finely mince the meat and giblets, then return to the water; set aside for the moment.

"Melt the butter in a heavy pot, then add rice and fry until brown. Add onions, garlic, celery, bell pepper and parsley, and fry until transparent.

"Heat the chicken and broth again, and add to the rice. The water should be about one inch above the rice; if needed add extra water.

"Add seasoning, bring to a boil and cook until the water has almost evaporated and is just bubbling on top of the rice. Stir to prevent sticking. Cover and cook over low heat for about 25 minutes. Remove from heat and let rice set for about 10 minutes. When ready to serve, stir rice well.
__________________

__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 02-27-2006, 09:29 PM   #2
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Dirty Rice


2 cups uncooked rice
1 pound chicken livers and gizzards
1/2 pound ground beef
½ cup chopped onions
1 green pepper - chopped
1/2 cup chopped celery
1 cloves garlic - chopped
2 green onions or scallions chopped
½ tsp salt
½ tsp black pepper

Cook the rice according to package instructions. Cooking rice is an art unto itself so I won’t tell you how to cook it. I grew up adding a few pats of butter to the cooking water so that the grains did not stick together. Now, in my household we use a rice cooker and want the rice to stick together. After spending several years in the orient, rice is actually a staple around my house.

Anyway… cook the gizzards and livers in a separate pot. After about 10 minutes over medium heat they should be done enough. Strain and then chopped the livers and gizzards. Brown the ground beef in a skillet. Pour off the grease after the ground beef is done. Add all of the other ingredients except the rice. Cook for another 15 minutes over medium heat. Stir in the rice and continue cooking over medium heat for another 5 minutes stirring a few times.
__________________

__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 02-27-2006, 09:30 PM   #3
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
http://www.cookingforengineers.com/article.php?id=147
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 02-27-2006, 09:31 PM   #4
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Dirty Rice

2 cups enriched rice
4 cups chicken stock
4 cloves minced garlic
1 1/2 cups diced white onion
1 cup diced green bell pepper
2 tablespoons vegetable oil
Salt and pepper
1 teaspoon dried thyme
1 bay leaf
1/4 teaspoon cayenne pepper
1/4 pound pork sausage meat
1/4 pound ground beef
1/2 pound chicken giblets
1 bunch green onions, chopped

In colander, rinse rice several times until water runs clear. Place rice in pot and add chicken stock. Bring to a boil then cover and simmer for 20 minutes. Do not overcook.
Saute garlic, onions and bell peppers in vegetable oil until soft for about 15 minutes. Season with salt, pepper, thyme, bay leaf and cayenne and add to rice. Cook sausage and ground beef together in sautepan and add to rice.

In separate pot place giblets, cover with water and simmer for 30 minutes with green onions, salt and pepper. Let cool enough to chop into small dice then add to rice mixture. Mix rice well and let simmer on lowest heat for an additional 30 minutes, stirring continuously, until flavors meld.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 02-28-2006, 06:35 AM   #5
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
FYI, I love and make dirty rice often, but no yard bird innards in mine.
Just sausage, chicken stock, and some chopped veggies. Lot's o pepper
and creole spices.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 02-28-2006, 08:09 AM   #6
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Quote:
Originally Posted by Captain Morgan
FYI, I love and make dirty rice often, but no yard bird innards in mine.
Just sausage, chicken stock, and some chopped veggies. Lot's o pepper
and creole spices.
AND........are you gonna post a recipe???
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 02-28-2006, 08:21 AM   #7
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
well heck fire, just use one of Finney's and leave out the chicken organs!

I'll check my file when I get home.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 03-24-2006, 04:12 PM   #8
Smoker


 
Join Date: Jan 2005
Location: Okeechobee, Fla
Posts: 326
Quote:
Originally Posted by Captain Morgan
FYI, I love and make dirty rice often, but no yard bird innards in mine.
Just sausage, chicken stock, and some chopped veggies. Lot's o pepper
and creole spices.
Me too. With tasso with minced andouille or sometimes just tasso.
__________________
Kevin
K Kruger is offline   Reply With Quote
Old 03-24-2006, 05:54 PM   #9
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
What's tasso?
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 03-24-2006, 06:27 PM   #10
Smoker


 
Join Date: Jan 2005
Location: Okeechobee, Fla
Posts: 326
Tasso is highly spiced small pieces of butt (rubbed, wrapped and stuck in the fridge for a day or two) then smoked. It is very flavorful and used in many cajun dishes often minced, diced small or sliced very thinly and the cut in tiny strips.
__________________

__________________
Kevin
K Kruger is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:32 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.