Best Baby Kays Dirty Rice Recipes

EASY BAKED DIRTY RICE

Steps:

• Pinch all the ingredients together, with your fingers, in a large casserole dish.
• Spread it all out into an even layer and bake, covered with foil, in a 350°F oven for 30 minutes.
• After 30 minutes, remove the dish from the oven and stir/smoosh (breaking up the pieces of sausage and beef into itty-bitty tiny bits) and add a little more water if it looks dry.
• Bake, uncovered, for an additional 30 minutes.

MOM'S DIRTY RICE

Steps:

• Sauté onion, celery, and green pepper in margarine until tender.
• In separate pan brown sausage drain meat.
• In large saucepan combine vegetables, sausage, broth, and water and rice.
• Simmer 30-40 minutes until rice is done.

BABY KAY'S DIRTY RICE

Steps:

• In a large skillet, brown the sausage and ground beef over medium heat.
• Add cayenne pepper, black pepper and salt to taste.
• Add onion, celery, and green pepper and cook until tender.
• About 5 minutes.
• Stir in cooked rice and serve.

DIRTY RICE

Steps:

• Prepare vegetables as directed.
• Add crushed garlic.
• Brown sausage in large pot.
• Remove sausage and set aside.
• To sausage drippings, add enough bacon drippings or oil to make 1/2 cup.
• Add flour and brown, stirring constantly, over medium-high-heat until the roux is very dark brown (about the color of an old penny).
• Be careful not to scorch the roux.
• Immediately add chopped vegetables and stir and cook a few minutes.
• Then add chopped giblets and cook until pink color is gone.
• Add water, the sausage and seasonings and simmer 2 hours.
• 30 minutes before serving, add green onion tops and parsley.
• Before serving, add hot cooked rice, mix well.

DIRTY RICE

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.

BAYOU DIRTY RICE

Steps:

• In large saucepan, saute bacon over medium heat until slightly crisp (about 10 minutes). Remove bacon from pan, place on paper towels. Drain off fat.
• Add to the saucepan, ground beef; saute over medium heat, breaking beef up into small pieces. Stir in onion, bell peppers, celery and garlic, sauteing until beef is no longer pink (3-5 minutes). Stir in cumin, salt, oregano, black and cayenne peppers; cook 1 minute.
• Stir in rice; cook 2 minutes. Stir in broth and bring to a boil; reduce heat, simmer, covered, until rice is tender and liquid is absorbed (25-30 minutes), stirring occasionally. Stir in parsley and bacon. Serve immediately.

BABY KAY'S SHRIMP REMOULADE

Steps:

• Mix all ingredients except shrimp together and refrigerate.
• Cook cleaned shrimp and chill.
• Just before serving add shrimp to dressing and mix.
• Place shredded lettuce on chilled plates.
• Divide shrimp mixture between plates.
• Serve with crusty french bread.
• ENJOY.
• ALso wonderful added to a full salad.
• Note:Creole Mustard such as Zatarain's brand can be found in well stocked supermarkets and gourmet food stores.

DELICIOUS DIRTY RICE

Steps:

• Beans : Soak for 2 - 4 hours.
• To cook, drain the soaking water and add cold water, 1 part beans to 2 or 3 parts cold water. Bring to a boil, then reduce heat to a very slow simmer, so the beans stay in their jackets. Simmer for 2 hours.
• Lightly toast pine nuts.
• In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat.
• Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently.
• Mix in the bell pepper, chili powder, chili flakes, cumin, and cinnamon.
• Saute for 2 minutes.
• Pour the rice into the saucepan and stir to coat.
• Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat.
• Cover the pan and turn the heat to low.
• Simmer the rice for 25 minutes.
• When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts.
• Stir in salt, pepper and lime juice.
• When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro.
• Serve a wedge or two of lime with each plate to squeeze over the rice.