May 27, 2011 by Jay
Category Uncategorized | Tags: dirty rice recipe
Does anyone Know the recipe for Pappadeaux’s Dirty Rice recipe?
Or know any websites that might have it?
I have only used Zatterans dirty rice. while searching for the recipe, I found this original one.
Dirty Rice (Justin Wilson’s Original)
Serves: 10 Servings
2 lb Lean ground beef
2 lb Lean ground pork
1 lb Chicken giblets (ground)
1 c Yellow onions (diced)
1 c Diced green onions
1/2 c Diced bell pepper
1/4 c Garlic (minced very fine)
1/4 c Parsley (minced very fine)
4 Bay leaves
1 ts Black pepper
2 cn Cream of mushroom soup
2 c Celery (cut up fine)
3 tb Lea & Perrins sauce
1/2 lb Margarine or butter
Dirty Rice (Justin Wilson’s Original Cookbook–1965)
With about 2 Cups of water, mix all meats together in a heavy pot, on
medium heat. Add all the above seasoning ingredients except the soup at
the start of cooking. Cook medium speed about 4 hours. Stir often. Then add
the cream of mushroom soup. Continue cooking for 30 minutes. Prepare 2 lbs
of rice using the standard preparation. After the rice has cooked, mix with
the meat ingredients thoroughly. Allow to steam or cook on low heat for
about thirty minutes before serving. Serves 10
Looking for homemade Rice dressing/Dirty Rice recipe?
Louisiana Dirty Rice
3 tbsp. margarine; or chicken fat
6 oz. chicken gizzards; ground
4 oz. ground beef; lean (or pork)
3/4 cup yellow onions; finely chopped
1/2 cup bell peppers; green, finely chopped
1/2 cup eggplant; diced in ¼ chunks
3 cups chicken stock
1/2 tsp. garlic; minced
1 lg. bay leaf
2 1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. black pepper; freshly ground
1/2 tsp. cayenne pepper; ground
1/2 tsp. cumin; ground
1/2 tsp. oregano; whole leaf
6 oz. chicken livers, ground
1 1/2 cups raw rice, converted
1/2 cup green onion tops; thinly sliced
Heat a heavy duty saucepan or cast iron skillet over medium heat. Add the margarine or fat, the gizzards and the ground beef or pork.
Brown the meat thoroughly, stirring constantly, about 5 minutes.
Add the onions, bell pepper, celery and eggplant. Cook this mixture about 2 minutes, and add 1/2 cup of the chicken stock.
Cook for 4 to 5 minutes, scraping the bottom and sides of the pan with a metal spoon. (this procedure will intensify the taste of the final product).
Add the ground chicken livers and stir. Add the remaining 2-1/2 cups of chicken stock and bring to a boil. Let simmer for 2 minutes.
Stir in the raw rice and cover the saucepan. Turn the heat to very low and cook for 17 minutes.
Uncover and stir in the sliced green onions.
Zatarains Dirty Rice – similar recipe needed please.?
Some friends brought back a packet of Zatarains Dirty Rice from the US. It tastes amazing but is almost impossible to buy in the UK – unless you deal with specialist importers who charge a fortune – £3.50 / $7 per packet is just silly.
If anyone has a recipe which get’s close to the original flavour, I would really like to see it please, I have tried a couple on the net and they are “ok” but nothing like the real product.
Ru’s ? What does that mean please?
Here’s a recipe that I think will give you good results:
Dirty Rice – Recipe courtesy Emeril Lagasse, 2001
3 tablespoons vegetable oil
1 pound chicken livers, chopped fine
1/2 pound pork sausage, removed from casings and crumbled
1 cup finely chopped yellow onion
3/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1 tablespoon Essence, recipe follows
1 teaspoon salt
1 teaspoon ground black pepper
2 cups chicken stock
2 bay leaves
5 cups cooked rice, chilled
1/4 cup minced fresh parsley leaves
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.
*Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yields: about 2/3 cup
Show: Emeril Live
Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Link to more recipes for dirty rice: http://web.foodnetwork.com/food/web/searchResults?searchString=dirty+rice&site=food&gosearch=&searchType=Site
I’ve used Zatarain’s mixes & find them very salty & intense.
You can boost the flavor of a dirty rice recipe by adding a dash or two of Worchestshire sauce, some crushed fresh garlic, more cayenne pepper and/or a bay leaf. Cooking the rice in some broth instead of water will intensify the flavor too.
I would love to get a real good dirty rice recipe….. You have any….. Don’t tell me to put rice into a pot of water and add dirt… LOL….Thank you all…
CAJUN DIRTY RICE
1 lb. ground pork
1 lb. ground beef
1 large bell pepper
1 medium onion
5-6 cloves garlic, peeled
1-2 fresh, cayenne peppers
1 tsp. salt
1 tsp. red pepper flakes
2 4-6oz cans mushroom steak sauce
3-4 cups cooked rice
The Dressing Mix:
Pan fry the ground meat well until all of the meat is well done. Put bell pepper, onion and garlic into food processor and “nearly” liquify it, then add this to the meat. The pepper/onion/garlic should sizzle as you stir it well into the the meat. When the sizzling fades, add the mushroom steak sauce and a little water and allow the entire dressing mix to simmer for at least a half hour.
Dirty Rice: Cooked rice can be added to this mixure and thoroughly stirred. The more rice you add, the drier and “whiter” the resulting dressing will be. Adding the right amount of rice will result in a dress that is moist with the rice appearing very brown (“dirty”).
Substitute crumbed cornbread for cooked rice.
Save some for later: Freeze the dressing mix, i.e., before adding rice/cornbread, separately. When needed, defrost the mix by heating it and add the rice or cornbread.
1-1/2 lbs. ground meat
4 bunches green onions, chopped
1 yellow or white onion, chopped
1 lb. pan sausage
1 mix Dirty Rice mix
Salt, pepper and garlic powder, to taste
Brown both meats in a dutch oven. Add onions. Cook until onions are clear. Add mix and 4 cups of water. Add a little salt, pepper and garlic powder. Cover. Cook until most or all of the liquid is gone. Good served with a salad and French bread.
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