Round 2 Recipe Cajun Dirty Rice

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CAJUN DIRTY RICE



Cajun Dirty Rice image

One of our family's all-time favorites. Make it as spicy or mild as you please. It is hearty on a cold winter's night. If you are cooking for a crowd, this recipe can easily be doubled. Be sure to serve this with cornbread!

Provided by SEISEN

Categories     Side Dish     Rice Side Dish Recipes

Time 50m

Yield 8

Number Of Ingredients 8

1 pound lean ground beef
1 pound beef sausage
1 onion, finely diced
1 (8 ounce) package dirty rice mix
2 cups water
1 (10 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans kidney beans, drained
salt and pepper to taste

Steps:

  • In a skillet over medium heat, brown the ground beef, sausage, and onion; drain.
  • In a large pan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with a fork.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 41.4 g, Cholesterol 72.3 mg, Fat 23.5 g, Fiber 7 g, Protein 26.2 g, SaturatedFat 9.6 g, Sodium 1541.4 mg, Sugar 0.6 g

CAJUN DIRTY RICE | SLIMMING & WEIGHT WATCHERS FRIENDLY



Cajun Dirty Rice | Slimming & Weight Watchers Friendly image

This Cajun Dirty Rice is our new and improved, slimming friendly version of one of our most popular recipes this year! You could call this... "Filthy" Rice!

Provided by Kate

Categories     Dinner     Lunch     Party Food     Side Dishes

Time 40m

Number Of Ingredients 17

200 g rice
400 g lean minced beef
4 bacon medallions
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 green pepper, diced
1/2 onion, diced
1 medium carrot, diced
6 mushrooms, quartered
1 bunch spring onions, sliced
1 beef stock pot
1 chicken stock cube
2 tsp cajun seasoning
200 ml boiling water
1 bay leaf
1 dash Worcestershire sauce
low calorie cooking spray

Steps:

  • Cook the rice according to the packet instructions, adding a bay leaf and chicken stock cube to the water before cooking. Set the rice aside once cooked
  • Add the stock pot to 200ml of boiling water and set aside (this isn't the water that you cook the rice in - this is separate)
  • Spray a frying pan with low calorie cooking spray, then cook the mince, onions and bacon until brown
  • Add the Cajun seasoning and Worcestershire sauce and stir
  • Add the carrots, mushrooms, peppers, and the made up beef stock. Cook until the peppers start to soften
  • Add the cooked rice and spring onion and stir until all the rice is coated
  • Taste and add some more Cajun seasoning if it's not spicy enough

Nutrition Facts : Calories 369 kcal, Carbohydrate 45 g, Protein 11 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 13 mg, Sodium 1076 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 1.3 g, ServingSize 1 serving

CAJUN DIRTY RICE



Cajun Dirty Rice image

From "The Top 100 Cajun Recipes of All Time" cookbook. Recipe by Teska Moreau. Times and servings are a guess-timate until I make this.

Provided by Kats Mom

Categories     One Dish Meal

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 bunch green onion, chopped
1/2 bell pepper, chopped
2 celery ribs, chopped
1/2 lb chicken liver, and gizzards mixed
1/2 lb calf liver
1/4 lb ground beef
3 tablespoons oil
salt and pepper
3 cups cooked rice
1 tablespoon dried parsley
1 tablespoon chives, chopped

Steps:

  • Grind vegetables and meats.
  • Put oil in a heavey pot with a lid; add ground vegetables and meats, cover.
  • Simmer on low heat one and one-half hours.
  • Season to taste.
  • Mix rice and vegetable mixture and stir thoroughly.
  • Add dry parsley and chives.

Nutrition Facts : Calories 247, Fat 10.2, SaturatedFat 2.5, Cholesterol 202.1, Sodium 62.7, Carbohydrate 22.6, Fiber 0.9, Sugar 0.7, Protein 15.2

EASY CAJUN DIRTY RICE RECIPE (ONE POT!)



Easy Cajun Dirty Rice Recipe (One Pot!) image

This quick and easy homemade Dirty Rice recipe only requires 8 simple ingredients; plus it's made entirely in one pot and it can be ready in 30 minutes or less! This Cajun rice is bursting with robust flavors - it's overflowing with two types of sausages, tender-crisp vegetables, deeply flavorful Creole spices and fresh herbs! It's a satisfying, hearty meal that always hits the spot and is sure to become a family favorite!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     entree     Side Dish

Time 40m

Number Of Ingredients 14

2 tsp Neutral Oil ((such as canola or vegetable))
1 pound Ground Pork Sausage ((or ground beef, chopped chicken livers or gizzards))
12-14 ounces Andouille Smoked Sausage (- diced)
2 small Bell Peppers (- seeded & small dice (about 1 1/2 cups) (I use 1 green & 1 red bell pepper))
1 medium Yellow Onion (- small dice (about heaping 2 cups))
2 large Ribs Celery (- small dice (about ¾ cups))
3 large Cloves Garlic (- peeled & minced)
2 ½ tsp Cajun or Creole Seasoning
¼ tsp Cayenne Pepper
Kosher Salt & Ground Black Pepper
2 Cups Uncooked Long-Grain White Rice (about 13 ounces)
4 Cups Unsalted Broth (- Beef or Chicken Broth)
1 Bay Leaf (- OPTIONAL)
Optional for Garnish: Fresh Green Onions & Parsley (- chopped)

Steps:

  • Brown pork sausage: In a Dutch oven or high-sided large skillet, heat the oil over medium-high heat. Add the pork sausage and cook, undisturbed for 2 minutes. Use a spatula to flip the pork over and season with salt and pepper. Continue to cook, undisturbed for an additional 2 minutes. Use a wooden spoon to stir and break the pork up into large crumbles. Cook the crumbled of pork 1 more minute undisturbed. Use a large, slotted spoon to remove the sausage to a paper towel-lined plate and set aside. (Note: Pork will continue to cook in next steps)
  • Brown the andouille: Add the andouille sausage to the pan. Cook, undisturbed for 2 minutes. Stir and continue to cook, stirring occasionally, until the andouille is well caramelized about 2 additional minutes. Use a large, slotted spoon to remove the andouille sausage to a separate paper towel-lined plate and set aside. (Note: If you have a lot of fat in the pan, drain off or blot all but 1 tablespoon of fat from the pan before proceeding with the next step.)
  • Add vegetables + seasonings: Reduce the heat to medium and add the bell peppers, onion and celery. Cook, stirring occasionally, until the vegetables are softened, about 6-8 minutes. Add the garlic, Cajun seasoning and cayenne. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook until fragrant, about 30 seconds to 1 minute.
  • Add the rice + broth: Return the pork sausage to the pan. Add the rice, broth and bay leaf (if using). Stir everything together, using the back of your spoon to gently scrape up any brown bits stuck to the bottom of the pan.
  • Boil, Simmer, Cover and Cook: Bring the mixture to a boil over medium-high heat and then immediately reduce the heat to maintain a simmer. Cover the pan and simmer for 20-22 minutes, or until the rice is cooked and tender.
  • Let steam off heat then add andouille: Remove the pan from the heat and let sit COVERED for 5 minutes. Remove the cover. Remove and discard bay leaf. Fluff the rice with a fork and stir in the andouille. Taste and adjust for seasoning with salt and pepper.
  • Serve: Garnish with green onions and parsley. Serve and enjoy!

Nutrition Facts : Calories 528 kcal, Carbohydrate 42 g, Protein 23 g, Fat 29 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 77 mg, Sodium 788 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

ROUND 2 RECIPE - RICE CAKES WITH CREAMY CILANTRO SAUCE



Round 2 Recipe - Rice Cakes with Creamy Cilantro Sauce image

Provided by Sandra Lee

Time 23m

Yield 4 servings

Number Of Ingredients 10

2 cups rice mixture, chilled, reserved from Cuban Chicken and Rice
1 cup breadcrumbs
1 egg
Kosher salt and freshly ground black pepper
1/4 cup canola oil, for frying
1/2 cup fresh cilantro leaves
1 tablespoon red wine vinegar
1/2 teaspoon chopped garlic
2 tablespoons sour cream
Kosher salt and freshly ground black pepper

Steps:

  • For the rice cakes: In a bowl, combine the rice, breadcrumbs, egg, and season with salt and pepper. Mix together until well until incorporated. Take 1/4 cup of the rice mixture and form into 1/2-inch thick patty. Set aside while you form the other 3 patties.
  • In a nonstick skillet over medium heat, add the oil. When it is hot, fry the rice cakes in batches until they are golden brown and crispy, 3 to 4 minutes per side. Drain on a brown paper bag.
  • For the creamy cilantro sauce: In the bowl of a food processor, add the cilantro, vinegar, garlic, and sour cream and process to combine. Taste and adjust the seasoning with salt and pepper.
  • Serve the rice cakes with a dollop of the Creamy Cilantro Sauce.

ROUND 2 RECIPE: CAJUN DIRTY RICE



Round 2 Recipe: Cajun Dirty Rice image

Provided by Sandra Lee

Categories     main-dish

Time 9m

Yield 2 servings

Number Of Ingredients 20

2 tablespoons canola oil
1/2 teaspoon crushed red pepper flakes
3 cups cooked leftover white rice, from Blackened Catfish with Trinity of Sauteed Vegetables
1 leftover Blackened Catfish fillet, flaked with a fork, from Blackened Catfish with Trinity of Sauteed Vegetables, recipe follows
1 cup leftover Trinity Sauteed Vegetables from Blackened Catfish with Trinity of Sauteed Vegetables, recipe follows
1 teaspoon Cajun seasoning
1 (15-ounce) can red kidney beans, drained and rinsed
Salt and freshly ground black pepper, optional
3 cups conventional white rice
1/4 cup canola oil, divided
3 stalks celery, diced
1 medium green bell pepper
1 medium yellow onion, diced
1 teaspoon freshly chopped garlic
Salt and fresh ground black pepper
1/4 teaspoon cayenne pepper
2 teaspoons lemon juice
2 tablespoons freshly chopped parsley leaves
5 catfish fillets, about 1 1/4 pounds
2 tablespoons Cajun seasoning

Steps:

  • Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add the red pepper flakes, and let it infuse in the oil for 15 to 20 seconds. Add the leftover white rice, flaked catfish fillet, sauteed vegetables, Cajun seasoning, and the kidney beans. Stir to combine and cook until the mixture is heated through, about 3 minutes. Taste and season with salt and pepper, if desired.
  • Transfer to a serving platter and serve.
  • In a large pot, bring 5 1/4 cups of water to a boil over medium heat. Add the rice, turn the heat down to low and simmer until rice has absorbed all the water and is light and fluffy, about 15 to 20 minutes. Reserve 3 cups of cooked rice for round 2 recipe: Cajun Dirty Rice. Transfer the rice to a serving bowl and set aside.
  • In a large skillet over medium-high heat, add 2 tablespoons of canola oil. Add the celery, green pepper, onion, garlic, and season with salt, pepper and cayenne pepper. Saute until slightly tender about 5 minutes. Add the fresh lemon juice and chopped parsley and cook for another minute. Reserve 1 cup of the sauteed vegetables for round 2 recipe: Cajun Dirty Rice. Transfer the vegetables to a serving bowl and set aside.
  • While the vegetables are sauteing, heat a cast iron skillet or griddle over high heat. Brush the catfish with the remaining canola oil and then sprinkle both sides with Cajun seasoning. Place the catfish onto into the hot pan and cook, about 2 to 3 minutes on each side.
  • Arrange the catfish on a serving platter and serve with rice and sauteed vegetables.

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