Pappadeaux Dirty Rice Recipe 385

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PAPPADEAUX DIRTY RICE RECIPE - (3.8/5)



Pappadeaux Dirty Rice Recipe - (3.8/5) image

Provided by jackiemo

Number Of Ingredients 22

DIRTY RICE SEASONING MIX:
2 cups uncooked long grain rice
2 tablespoon dirty rice seasoning (see below)
1/2 cup onion, medium dice
2 cups steamed long grain rice
1 bay leaf
1 tablespoon garlic, minced fine
1 pound ground meat mixture (see below)
4 cups chicken stock
1 tablespoon vegetable oil
1/2 cup green bell pepper
2 teaspoons cayenne pepper
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/4 teaspoons sweet paprika
1 teaspoon dry mustard (Coleman's is best)
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Thyme and oregano, all to taste
GROUND MEAT MIXTURE includes chicken lilvers, gizzards, and pork in equal portions to make a pound of meat.
SEASONING MEAT MEXTURE Includes red pepper, salt, black pepper, paprika, dry mustard, comino, thyme and oregano, all to taste.

Steps:

  • Brown the ground meat mixture in the oil. Stir in seasoning mixture and the bay leaf and saute about one minute. Add vegetables and sauté 3 to 4 minutes on high heat, stirring frequently. Add the uncooked rice and mix in well. Cover and simmer on low heat for about 10 minutes. Stir in steamed rice.

DIRTY RICE



Dirty Rice image

This classic Cajun dish pays homage to the Louisiana holy trinity (onions, bell peppers and celery). The finely chopped proteins give the rice its signature "dirty" look. Traditionally, dirty rice includes chicken liver -- you can omit it, but don't fear the liver! It adds another layer of texture and depth of flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 18

1 tablespoon olive oil
8 ounces hot sage pork sausage, casing removed
8 ounces ground beef
6 ounces chicken livers, finely chopped (optional)
1 medium onion, diced
1 green bell pepper, diced
2 large celery ribs, diced
3 large garlic cloves, minced
1 teaspoon fresh thyme leaves, chopped
2 bay leaves
1 1/2 cups long-grain white rice, rinsed and drained
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 1/2 cups beef broth
2 tablespoons Worcestershire sauce
3 scallions, sliced

Steps:

  • Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon.
  • Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes.
  • Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.

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