Best Bayou Dirty Rice Recipes

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.

CAJUN-STYLE DIRTY RICE

Steps:

• Cook the rice: Cook the rice according to the package instructions, but use chicken broth for one third of the cooking liquid. So, for example, if the package says to use 3 cups of water for 1 1/2 cups of rice, use 2 cups of water and 1 cup of chicken broth. Once the rice has finished cooking, remove from heat and let sit for 5 minutes. Turn the rice out onto a sheet pan and drizzle 1 tablespoon of olive oil over it. Mix to combine and let cool.
• Mash or purée the chicken livers: While the rice is cooking, mash and finely chop the chicken livers, or purée briefly in a blender.
• Cook the bacon until crispy: In a large pan that can eventually hold the rice plus everything else, put 1 tablespoon of oil plus the bacon in and cook over medium-low heat until the bacon is crispy.
• Brown the pork and vegetables: Add the ground pork and increase the heat to high. Allow the meat to brown before stirring. As soon as the pork starts to brown, add the final tablespoon of oil and add the celery, jalapeños, and onions. Brown them all over medium-high heat. You may notice the bottom of the pan getting crusty. Keep it from burning by lowering the heat if needed. Add the minced liver and cook for a few minutes more.
• Deglaze the pan: Add the remaining cup of chicken broth and deglaze the pan by scraping the bottom of the pan with a wooden spoon.
• Add seasonings and cooked rice: Add the Cajun seasoning and turn the heat to high. Boil away most of the chicken stock and then add the cooked rice. Toss to combine.
• Turn off the heat and add the green onions: Toss once more to combine and serve hot.

BAYOU DIRTY RICE

Steps:

• Brown sausage and onion in large skillt over medium-high heat; drain. Add ceery, rice seasoning packet;cook and tir 2 minutes.
• Drain tomatoes, reserving liquid into measuring cup. Add water to measure 11/2 cups; pour over rice. Add tomatoes; bring to a boil. Cover and cook over low heat 20 minutes. Add bell pepper and parsley.
• Cover and cook 5 minutes or until rice is tender. Serve with roasted chicken or Cornish game hens.