Best Mimis Dirty Rice Recipes

MIMI'S DIRTY BROWN RICE

Steps:

• Combine first 7 seasonings and set aside.
• Over medium heat, place ground meat and bay leaves in skilled with oil. Brown meat thoroughly. Drain excess grease.
• Stir in 7 seasonings. Add onion, celery, peppers, and garlic, stirring well.
• Add butter and reduce heat to medium; cook 10 minutes, stirring very often (every minute or so).
• Add chicken or beef broth; add basmati rice and stir well.
• Cover and reduce heat to low. Cook rice mixture approximately 45 minutes (or as directed for rice).
• Remove from heat and let stand 5-10 miutes before serving.
• NOTE: You may have to adjust the amount of broth used based on absorption. 2 1/4 cups usually works well, add a little more for a "wetter" rice.

DIRTY, DIRTY RICE

Steps:

• Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.
• Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
• Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.

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.

DIRTY RICE

Steps:

• In a large, heavy saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Essence, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

ANN'S DIRTY RICE

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.