Round 2 Recipe Cajun Dirty Rice

Steps:

• Sear the meat: Season the block of sirloin -- no fancy shaping needed, just use it how it comes out of the tray from the grocery store -- with 1 teaspoon of salt on each side.
• In a large skillet, heat the oil over medium-high heat until it starts to smoke. Place the sirloin block in the skillet in one piece and let it sear until it really browns and caramelizes, 3 to 5 minutes. Then flip it and repeat, 3 to 5 minutes longer. Let it do its thing.
• Once the block of sirloin is well seared, chop it up in the pan with a metal spatula to sear the inside bits. Add the black pepper, cumin, and cayenne and stir well. Cook for a minute. Add the beer to deglaze the pan, and cook 1 minute longer, scraping up any browned bits. Remove from the heat and set aside. At this point, you could freeze the meat.
• Make the gravy: In a heavy Dutch oven over medium heat, make a dark roux using the oil and flour, about 45 minutes. Once it's the color of milk chocolate, add the onion, bell pepper, and celery and stir together. Cook for a minute. Stir in the garlic and cook for 1 minute longer. Add the beer and mix well. In 1/3-cup increments, add the stock, stirring well between each addition. Stir frequently, but not continuously, until you have a well emulsified gravy, thick enough to coat the back of a spoon.
• Once the gravy is done, add the cooked beef. Add a splash of stock to the meat pan to deglaze to get the remaining "junk" out -- the delicious extra bits that stick to the pan -- and add to the gravy and meat. Bring the meat and gravy mixture back to a bare simmer. Cover and cook for 1 1/2 hours, or until the raw flour has all cooked out and the sauce has no chalky or floury flavor.
• To serve: Add the cooked rice, butter, and green onions to the meat gravy in the pot. Stir it all together over low heat, just to warm it all through. Add salt to taste and serve.

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.

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.

Steps:

• Bring rice, 1 3/4 cups water, and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce heat to a simmer, cover, and cook until rice is tender, 15 minutes. Uncover, fluff with a fork, and set aside to cool.
• Combine broth, Worcestershire, soy sauce, paprika, and oregano and set aside. Heat a large skillet (preferably cast-iron) over high. Add 1 tablespoon oil and beef; season with salt. Cook, stirring occasionally to break up and brown meat all over, about 4 minutes. Remove with a slotted spoon to a plate.
• Return skillet to high heat. Add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic. Sprinkle with salt. Cook, scraping brown bits from bottom of pan and stirring often so garlic doesn't burn, until just starting to soften, about 3 minutes. Add liver and cook, stirring occasionally, about 4 minutes. Add rice and cook, stirring occasionally until rice is heated through and browned in places, 3 minutes. Return beef to skillet and add broth mixture. Cook until liquid is completely absorbed and rice gets browned and crisp in places, stirring and scraping every 30 seconds, about 5 minutes more. Check seasoning. Serve with sliced jalapenos and hot sauce.

Steps:

• Cook rice.
• While rice is cooking, chop onions into 1/4" pieces separating the bottoms from the tops.
• Sauté the bottoms along with the loose sausage until cooked thoroughly, about 15-20 minutes.
• Then add 1/2 bouillon cube and 1/4 cup water and mix thoroughly. Turn off heat.
• Add onion tops and toss so that residual heat will take the bite out of the onions.
• Mix rice with meat mixture and serve.
• NOTE: The amount of onions are to taste, but do not use less than 2 bunches. The Cajun seasoning is also to taste. Do not add salt, as the bouillon and Cajun seasoning take care of the saltiness. Enjoy!