Difference between revisions of "Dirty rice"
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| − | + | | [[Cajun cuisine|Cajun cuisine]] | |
| − | '''Dirty Rice''' is a traditional [[ | + | '''Dirty Rice''' is a traditional [[Cajun cuisine|Cajun]] dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark ("dirty") color. |
== Ingredients == | == Ingredients == | ||
| − | * 2 tablespoons [[ | + | * 2 tablespoons [[chicken|chicken fat]] |
| − | * 1 teaspoon [[ | + | * 1 teaspoon [[Pepper|black pepper]] |
* ½ lb chicken gizzards (optional) | * ½ lb chicken gizzards (optional) | ||
| − | * 2 teaspoons [[ | + | * 2 teaspoons [[paprika|paprika]] |
| − | * ¼ lb [[ | + | * ¼ lb [[pork|pork]], Ground |
| − | * 1 teaspoon [[ | + | * 1 teaspoon [[Mustard|dry mustard]] |
| − | * 1 [[ | + | * 1 [[Bay Leaf|bay leaf]] |
| − | * 1 teaspoon [[ | + | * 1 teaspoon [[cumin|cumin]] |
| − | * 1 [[ | + | * 1 [[Onion|yellow onion]] |
| − | * ½ teaspoon [[ | + | * ½ teaspoon [[thyme|thyme]] |
| − | * 1½ stalks [[ | + | * 1½ stalks [[celery|celery]] |
| − | * ½ teaspoon [[ | + | * ½ teaspoon [[oregano|oregano]] |
| − | * ½ [[ | + | * ½ [[Bell Pepper|bell pepper]], green |
| − | * 2 tablespoons [[ | + | * 2 tablespoons [[butter|butter]] |
| − | * 1 [[ | + | * 1 [[garlic|garlic]] clove |
| − | * 2 cups [[ | + | * 2 cups [[Stock|pork stock]] |
| − | * 1 teaspoon [[ | + | * 1 teaspoon [[Tabasco Sauce|Tabasco sauce]] |
| − | * ½ lb [[ | + | * ½ lb [[Liver|chicken livers]] (optional) |
| − | * 1 teaspoon [[ | + | * 1 teaspoon [[salt|salt]] |
| − | * 1 cup [[ | + | * 1 cup [[rice|rice]] |
== Procedure == | == Procedure == | ||
| − | # [[ | + | # [[Mincing|Mince]] onion, bell pepper, celery and garlic. |
| − | # [[ | + | # [[Purée|Grind]] livers and gizzards. |
| − | # Place fat, gizzards, pork and bay leaves in large heavy [[ | + | # Place fat, gizzards, pork and bay leaves in large heavy [[skillet|skillet]] over high heat; cook until meat is thoroughly [[Brown|browned]], about 6 minutes, stirring occasionally. |
| − | # [[ | + | # [[Stirring|Stir]] in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. |
# Add the butter and stir until melted. | # Add the butter and stir until melted. | ||
# Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. | # Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well. | ||
| Line 40: | Line 40: | ||
# Remove bay leaves and serve immediately. | # Remove bay leaves and serve immediately. | ||
| − | [[Category:Rice | + | [[Category:Rice Recipes|{{PAGENAME}}]] |
| − | [[Category:Chicken | + | [[Category:Chicken Recipes|{{PAGENAME}}]] |
| − | [[Category:Louisiana | + | [[Category:Louisiana Recipes|{{PAGENAME}}]] |
Latest revision as of 14:35, 10 May 2012
| Cajun cuisine
Dirty Rice is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark ("dirty") color.
Ingredients
- 2 tablespoons chicken fat
- 1 teaspoon black pepper
- ½ lb chicken gizzards (optional)
- 2 teaspoons paprika
- ¼ lb pork, Ground
- 1 teaspoon dry mustard
- 1 bay leaf
- 1 teaspoon cumin
- 1 yellow onion
- ½ teaspoon thyme
- 1½ stalks celery
- ½ teaspoon oregano
- ½ bell pepper, green
- 2 tablespoons butter
- 1 garlic clove
- 2 cups pork stock
- 1 teaspoon Tabasco sauce
- ½ lb chicken livers (optional)
- 1 teaspoon salt
- 1 cup rice
Procedure
- Mince onion, bell pepper, celery and garlic.
- Grind livers and gizzards.
- Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally.
- Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well.
- Add the butter and stir until melted.
- Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well.
- Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once.
- Then stir in the chicken livers and cook about 2 minutes.
- Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes.
- Remove from heat and leave covered until rice is tender, about 10 minutes.
- Remove bay leaves and serve immediately.
