DIRTY RICE
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
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.
POPEYES-STYLE CAJUN RICE
Seeing Bonnies Popeye's chicken got me thinking of their dirty rice. So I looked up copycat dirty rice for popeye's and there were two. each saying they were the real. This one has the stuff I remember in it and the other is easy so I will put both here and you can try both. I believe the first is the real one.
Provided by Stormy Stewart
Categories Rice Sides
Number Of Ingredients 3
Steps:
- 1. Popeyes-style Dirty Rice 1 pound lean ground beef 1/2 cup finely diced bell pepper 1/3 cup diced green onions 1/2 teaspoon garlic powder 1/2 teaspoon celery flakes 1 teaspoon Creole seasoning 1/4 teaspoon red pepper 4 cups long grain rice, cooked and drained 1/4 cup water (more as needed) 1/4 teaspoon black pepper In fry pan stir ground beef and bell pepper. Cook over medium high heat until beef loses its pink color and bell pepper is soft. Remove excess grease. Turn temperature down to medium or medium low. Add remaining ingredients; stir and cook together until ground beef is completely cooked and liquid is gone - about 25 to 35 minutes. More Creole seasoning and red pepper may be added for taste.
- 2. Popeyes-style Dirty Rice 1 pound Spicy bulk breakfast sausage 14 ounces Can clear chicken broth 1/2 cup Long-grain rice 1 teaspoon Dry minced onion Brown sausage in skillet untiil pink color disappears, crumbling with fork. Stir in broth, rice and minced onion. Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed. Source: Gloria Pitzer's Make Alike Recipes Cookbook
POPEYE'S DIRTY RICE - COPYCAT
A combination of breakfast sausage and rice cooked in chicken broth. Popeye's is a Louisiana-based fried chicken restaurant chain. This recipe is from America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food.
Provided by mailbelle
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Brown the sausage in a skillet, stirring and crumbling with a fork, until the pink color disappears.
- Stir in the broth, rice, and onion flakes.
- Simmer gently, covered, for 18 to 20 minutes, or until the rice is tender and most of the broth is absorbed.
Nutrition Facts : Calories 490.8, Fat 32.9, SaturatedFat 10.6, Cholesterol 95.3, Sodium 1184.3, Carbohydrate 20.1, Fiber 0.4, Sugar 0.5, Protein 25.8
POPEYES DIRTY RICE
This recipe can actually be a main meal.
Provided by Penny Hall
Categories Rice Sides
Time 25m
Number Of Ingredients 4
Steps:
- 1. Brown sausage in a skillet, stirring and crumbling with a fork, until the pink color disappears. Stir in broth, rice, and onion flakes. Simmer gently, covered for 18 to 20 minutes, or until the rice is tender and most of the broth is absorbed.
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