EMERIL'S JERK RICE
Make and share this Emeril's Jerk Rice recipe from Food.com.
Provided by jennifer.wild
Categories Low Cholesterol
Time 45m
Yield 5 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a 2 quart sauce pot on medium-high heat and add the onions. Cook for one minute.
- Add 1/4 teaspoon salt, bell peppers, and habanero. Continue cookign until soft, about 4-6 minutes.
- Add garlic and cook for 30 seconds.
- Add cumin, allspice, cinnamon and another teaspoon salt and rice adn cook until toasted, about 4 minutes.
- Add the white pepper and stock, and bring to a boil, stirring occasionally.
- Cover with a lid and turn the heat to low.
- Continue to cook until rice is done, about 20 minutes.
- Mix in cilantro and serve immediately.
Nutrition Facts : Calories 294.9, Fat 10.6, SaturatedFat 1.6, Cholesterol 2.7, Sodium 327.4, Carbohydrate 43.4, Fiber 1.5, Sugar 2.7, Protein 6.1
DIRTY RICE
Steps:
- In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
EMERIL'S KICKED-UP SHRIMP FRIED RICE
This is from his cookbook. Like all stir-fry dishes, it's important that you have all your ingredients prepared and ready to go once you start cooking. Since you must cook this over high heat, take care to constantly toss or stir your ingredients so that nothing gets overcooked. If you don't own a big wok or a skillet that is large enough to do this in one batch, do it in two; just be sure to wipe the pan clean with paper towels between batches.
Provided by Bren in LR
Categories < 30 Mins
Time 21m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 Tbs of the peanut oil in a large skillet or wok over high heat. When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds. Transfer the eggs to a paper towel lined plate and set aside. Chop the eggs into small pieces when cool enough to handle.
- Add 1 Tbs of the remaining peanut oil to the skillet.
- In a small bowl, season the shrimp with the Essence and a pinch of salt and pepper. When the oil is hot, add the shrimp to the skillet, in batches if necessary, and cook until pink and lightly caramelized, about 2 minutes per side. Remove from the skillet and set aside.
- Add the remaining 2 Tbs peanut oil to the skillet. Add the green onion bottoms (white portion), the ginger, and the garlic, and cook until fragrant, about 15 seconds. Add the rice and cook, tossing, until it is hot and golden, about 2 minutes. Add the sesame oil and the frozen vegetables. Cook until heated through, 1 minute. Add the soy sauce, the reserved cooked eggs, and the shrimp, and cook until everything is warmed through, about 1 minute.
- Season with salt and pepper to taste, garnish with green onion tops, and serve.
- Emeril's Creole Seasoning: Combine all ingredients thoroughly in a bowl and store in airtight container away from light. Use within 3 months.
- 2 1/2 Tbs paprika; 2 Tbs salt; 2 Tbs garlic powder; 1 Tbs freshly ground black pepper; 1 Tbs onion powder; 1 Tbs cayenne; 1 Tbs dried oregano; 1 Tbs dried thyme.
Nutrition Facts : Calories 438.2, Fat 21.4, SaturatedFat 4.1, Cholesterol 211.5, Sodium 1007.3, Carbohydrate 42.8, Fiber 0.8, Sugar 0.6, Protein 17.3
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