Best Cajun Dirty Harry Rice Recipes

EASY CAJUN DIRTY RICE RECIPE (ONE POT!)

Easy Cajun Dirty Rice Recipe (One Pot!) image

This quick and easy homemade Dirty Rice recipe only requires 8 simple ingredients; plus it's made entirely in one pot and it can be ready in 30 minutes or less! This Cajun rice is bursting with robust flavors - it's overflowing with two types of sausages, tender-crisp vegetables, deeply flavorful Creole spices and fresh herbs! It's a satisfying, hearty meal that always hits the spot and is sure to become a family favorite!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Time 40m

Number Of Ingredients 14

Ingredients

2 tsp Neutral Oil ((such as canola or vegetable))
1 pound Ground Pork Sausage ((or ground beef, chopped chicken livers or gizzards))
12-14 ounces Andouille Smoked Sausage (- diced)
2 small Bell Peppers (- seeded & small dice (about 1 1/2 cups) (I use 1 green & 1 red bell pepper))
1 medium Yellow Onion (- small dice (about heaping 2 cups))
2 large Ribs Celery (- small dice (about ¾ cups))
3 large Cloves Garlic (- peeled & minced)
2 ½ tsp Cajun or Creole Seasoning
¼ tsp Cayenne Pepper
Kosher Salt & Ground Black Pepper
2 Cups Uncooked Long-Grain White Rice (about 13 ounces)
4 Cups Unsalted Broth (- Beef or Chicken Broth)
1 Bay Leaf (- OPTIONAL)
Optional for Garnish: Fresh Green Onions & Parsley (- chopped)

Steps:

Brown pork sausage: In a Dutch oven or high-sided large skillet, heat the oil over medium-high heat. Add the pork sausage and cook, undisturbed for 2 minutes. Use a spatula to flip the pork over and season with salt and pepper. Continue to cook, undisturbed for an additional 2 minutes. Use a wooden spoon to stir and break the pork up into large crumbles. Cook the crumbled of pork 1 more minute undisturbed. Use a large, slotted spoon to remove the sausage to a paper towel-lined plate and set aside. (Note: Pork will continue to cook in next steps)
Brown the andouille: Add the andouille sausage to the pan. Cook, undisturbed for 2 minutes. Stir and continue to cook, stirring occasionally, until the andouille is well caramelized about 2 additional minutes. Use a large, slotted spoon to remove the andouille sausage to a separate paper towel-lined plate and set aside. (Note: If you have a lot of fat in the pan, drain off or blot all but 1 tablespoon of fat from the pan before proceeding with the next step.)
Add vegetables + seasonings: Reduce the heat to medium and add the bell peppers, onion and celery. Cook, stirring occasionally, until the vegetables are softened, about 6-8 minutes. Add the garlic, Cajun seasoning and cayenne. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook until fragrant, about 30 seconds to 1 minute.
Add the rice + broth: Return the pork sausage to the pan. Add the rice, broth and bay leaf (if using). Stir everything together, using the back of your spoon to gently scrape up any brown bits stuck to the bottom of the pan.
Boil, Simmer, Cover and Cook: Bring the mixture to a boil over medium-high heat and then immediately reduce the heat to maintain a simmer. Cover the pan and simmer for 20-22 minutes, or until the rice is cooked and tender.
Let steam off heat then add andouille: Remove the pan from the heat and let sit COVERED for 5 minutes. Remove the cover. Remove and discard bay leaf. Fluff the rice with a fork and stir in the andouille. Taste and adjust for seasoning with salt and pepper.
Serve: Garnish with green onions and parsley. Serve and enjoy!

Nutrition Facts : Calories 528 kcal, Carbohydrate 42 g, Protein 23 g, Fat 29 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 77 mg, Sodium 788 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

DIRTY RICE

Dirty Rice image

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

Ingredients

1 tablespoon olive oil
8 ounces hot sage pork sausage, casing removed
8 ounces ground beef
6 ounces chicken livers, finely chopped (optional)
1 medium onion, diced
1 green bell pepper, diced
2 large celery ribs, diced
3 large garlic cloves, minced
1 teaspoon fresh thyme leaves, chopped
2 bay leaves
1 1/2 cups long-grain white rice, rinsed and drained
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 1/2 cups beef broth
2 tablespoons Worcestershire sauce
3 scallions, sliced

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.

CAJUN DIRTY RICE

Cajun Dirty Rice image

Don't be afraid to brown the rice in this recipe! The crispy, caramelized parts are the best.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 15

Ingredients

1 1/2 cups long-grain white rice, well rinsed and drained (3 3/4 cups cooked)
Kosher salt and freshly ground pepper
1 cup low-sodium chicken broth
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1/2 teaspoon paprika
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
1/2 pound ground beef
1 small onion, finely chopped (1 cup)
1 rib celery, thinly sliced (3/4 cup)
1/2 green bell pepper, seeded and chopped into small pieces (3/4 cup)
2 tablespoons minced garlic (from 4-6 cloves)
1/2 pound chicken liver, patted dry and chopped (1 cup)
Thinly sliced jalapenos and hot sauce, preferably Crystal, for serving

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.