DIRTY RICE DRESSING
Steps:
- Begin by putting the chicken livers into boiling water and cook until tender. Remove from the water and put in a food processor and process to a pate-like texture. Set aside.
- In a separate pot, add the bouillon granules to boiling water, and then add the eggplant. Reduce the heat to medium and cook until tender, about 10 minutes.
- Brown the meat in a lightly greased, heavy cast-iron pot. Pour off the excess grease. Remove the meat and melt the butter. Add the celery, onions and bell peppers and saute until tender. Add back the chicken livers, meat mixture and cooked eggplant. Add Cajun seasoning to taste. Slowly simmer for 1 1/2 hours.
- Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix. At the very end, add the chopped green onion tops. Simmer for a few minutes longer.
K-JON'S JAMBALAYA
I got this recipe from a cookbook by Frank Davis a Chef from New Orleans. I have doctored it up over the years to suit my tastes. I hope you enjoy.
Provided by K-Jon Chef
Categories One Dish Meal
Time 1h20m
Yield 8 10 ounce, 8 serving(s)
Number Of Ingredients 16
Steps:
- 1.) Brown the sausage till crisp, remove and set aside.
- 2.) Brown the chicken in sausage oil, remove and set aside.
- 3.) Saute your Holy Trinity (peppers, celery and onion) 5minutes.
- 4.) Add dry spices and cook 5 minutes more.
- 5.) Add meat, tomatoes, rice and stock and bring to a simmer.
- 6.) Now you can cover and cook on stove top for 1 hour or transfer to a 10 X15 glass pan cover with foil and cook 1 hour.
- 7.) If you want to add shrimp do it at minute 45 and cook for 15 more minutes.
- 8.) Now add Fresh Parsley and scallions and fold into rice mixture and serve with ice cold beer!
Nutrition Facts : Calories 666.5, Fat 27.8, SaturatedFat 9.1, Cholesterol 224.4, Sodium 1771.2, Carbohydrate 47.8, Fiber 4, Sugar 8.1, Protein 53.4
CAJUN DIRTY RICE DRESSING
My early years were split between rural east Texas and the heart of Louisiana's Cajun Country....back in my elementary days (before school lunches came frozen in boxes) this was a lunch room staple in Lafayette, Louisiana.....prepared daily by the mother's of my Cajun friends who worked part time in the school cafeteria. To this day a big helping of hot Dirty Rice takes me back to 4th grade! This recipe, from Chef Patrick Mould, calls for ground pork and beef only; which works well for me because, if I'm the one doing the cooking, I simply can not deal with chicken livers! This makes a LOT of Dirty Rice....so if your not cooking for a lunch room full of hungry kids, you may want to 1/2 or even 1/4 the recipe. For the 'dark roux' I recommend you reference recipe #47651 by chef #15851
Provided by FolkDiva
Categories Cajun
Time 1h40m
Yield 20 , 20 serving(s)
Number Of Ingredients 18
Steps:
- Heat large pot over medium heat. Add pork and beef and cook until meat is browned.
- Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
- Add dark roux and cook for additional 5 minutes.
- Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
- Bring mixture to a boil, lower heat and simmer for 30 minutes.
- Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes.
- Stir in green onions and parsley.
- Stir in cooked rice until completely incorporated.
K-JON'S TRIPE CREOLE
I have been making this dish for Christmas Eve for about 17 years. I did skip a year and got yelled at by the elders who "waited all year" to eat it. It is rich and spicy and very much my tastes. I hope you enjoy.
Provided by K-Jon Chef
Categories One Dish Meal
Time 11h
Yield 1 gallon, 10 serving(s)
Number Of Ingredients 31
Steps:
- Boil Tripe in a broth of the following for 6 hours:.
- 3 gallons water.
- 1 tablespoon of each of the following: crush red pepper, thyme, paprika,.
- granulated garlic, onion powder, parsley, caraway seeds.
- 1 bottle of white wine.
- 1 onion ¼ er'd, 1 bulb garlic, ½ cup salt.
- Remove tripe and rinse well, remove garlic bulb and save for stew,.
- Reserve 1 quart of strained broth for stew. ( add to taste! very spicy).
- When cool, rinse again & cut tripe in ½"X 2" pieces set aside.
- Stew.
- Sautee all of the following for 15 minutes on mid-high heat:.
- 1 stick butter.
- 4 cups onion (chopped).
- 4 cups bell pepper (chopped).
- 3 cups celery (chopped).
- 2 tablespoons minced garlic.
- Add all of the following and stew for 4 hours:.
- 2- 28oz. can whole tomatoes (Crushed with by hand).
- 1- 28oz. can crushed tomatoes.
- 1 tbs. each: Parsley, Basil, Thyme, Oregano, cayenne pepper.
- 2 Bay Leaves, 2 tbs. sugar,.
- 1 cup calamata olives (pitted& Chopped), ½ cup capers.
- 12 oz. Ham (cubed) (I like Black Forest).
- 2 smoked Ham Hocks ( add meat & remove bone & fat when done).
- Add the following and cook 1 hour more:.
- Tripe, Boiled Garlic (pealed), and reserve broth.
DIRTY RICE DRESSING
This dish is referred to as "dirty rice" because of the color of the rice at the end of the cooking process. If you ask someone from Louisiana what kind of dressing they want on their salad, the answer just may be, rice!
Provided by kajun kitchen king
Categories For Large Groups
Time 2h1m
Yield 22 serving(s)
Number Of Ingredients 18
Steps:
- Heat medium saucepot over medium heat. Add pork and beef and cook until meat is browned.
- Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
- Add dark roux and cook for additional 5 minutes. Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
- Bring mixture to a boil, lower heat and simmer for 30 minutes.
- Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes.
- Stir in green onions and parsley.
- Stir in cooked rice until completely incorporated.
Nutrition Facts : Calories 275.2, Fat 6.5, SaturatedFat 2.4, Cholesterol 32.8, Sodium 376.1, Carbohydrate 39.1, Fiber 0.9, Sugar 1.1, Protein 13.4
K-JON'S DIRTY RICE DRESSING
I am a big fan of Chef Frank Davis. In New Orleans, where I grew up, he is a legend. I used his recipe and tweaked it to my tastes. Please enjoy.
Provided by K-Jon Chef
Categories One Dish Meal
Time 1h45m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 15
Steps:
- melt butter until it starts to brown.
- add all vegetables, cook until slightly wilted.
- Turn heat up and add meat until brown completely.
- add chicken stock, hot sauce and kitchen Bouquet, season with salt and pepper.
- Slightly over season because this is the only seasoning the rice wil get.
- Turn down heat and cover, 20 minutes or until tender.
- strain mixture and reserve liquid.
- gently fold mixture into cooked rice until thoroughly blended.
- add reserve liquid to moisten the rice to the consistency you desire, I almost use all of it, maybe 1/4 cup left, depends on taste.
- For richest flavor let sit for 1 hour or over night for best flavor.
Nutrition Facts : Calories 369.6, Fat 18.6, SaturatedFat 9.3, Cholesterol 105.2, Sodium 172.2, Carbohydrate 35.2, Fiber 1, Sugar 1.4, Protein 14.3
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