Best Paul Prudhomme Basic Cooked Rice Recipes

CAJUN DIRTY RICE

Cajun Dirty Rice image

I grew up in Louisiana and we had this at least once a week. Now, I only make it every now and then because I am watching my cholesterol. This recipe does not have as many livers and so the liver flavor is not overpowering as in some recipes. Just the way I like it. The secret to this recipe is using a variety of meats and cooking the gizzards for a good long time. Adopted from Louisiana Cajun Magic Cookbook by Chef Paul Prudhomme. This recipe requires active cooking (stirring) for a good 20-25 minutes. The rest of prep is chopping and ingredient prep time. Passive cook time is for the times the recipe needs minimal attention and is just simmering. We eat this both as a main dish and a side accompaniment.

Provided by Caryn Dalton

Categories Cajun

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/2 lb chicken gizzard, cooked and chopped fine
2 bay leaves
1 teaspoon canola oil or 2 tablespoons vegetable oil
1/4 lb ground pork
2 tablespoons cajun magic poultry magic seasoning (or try copycat Prudhomme's Poultry Magic)
1 teaspoon cajun magic poultry magic seasoning (or try copycat Prudhomme's Poultry Magic)
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
2 teaspoons minced garlic
2 tablespoons unsalted butter
3/4 cup uncooked rice (preferably converted)
2 cups pork stock or 2 cups water
1/2 cup turkey (finely chopped) or 1/4-1/2 lb lean ground beef, browned

Steps:

Place chicken gizzards and bay leaves in a saucepan and cover with water to one inch above gizzards. Bring to a simmer and cook with cover on at least 30 minutes while chopping and preparing ingredients. When done preparing ingredients, drain gizzards, (reserve water if you want to use for part of stock) and chop fine.
While gizzards are cooking, chop veggies and gather spices. I personally use my food processor to speed up the process of grinding the livers and chopping the veggies.
If you are going to sub out the chicken livers for ground beef or ground turkey, brown it while browning the pork mixture and then reserve -- drained. If you are using roasted chicken, shred it now and reserve.
Place oil, simmered, drained & chopped gizzards & ground pork in a large heavy skillet over high heat and stir well; cook until meat is thoroughly browned, 7-10 minutes, stirring occasionally. Drain all oil off and put back on burner.
Lower heat to medium and stir in Poultry Magic, mustard and cumin. Then, add onion, celery, bell pepper and garlic; stir thoroughly, scraping pan bottom well. Add butter and stir until melted. Reduce heat to medium and cook 4 to 5 minutes, stirring constantly and scraping pan bottom well. (if you are not using a heavy-bottomed skillet, mixture will stick a lot).
Add rice and cook 3 to 4 minutes, stirring and scraping pan bottom constantly (the rice should crackle and pop and look similar to puffed rice cereal). Add stock and stir until any mixture sticking to pan bottom comes loose; cook about 4 minutes over high heat, stirring occasionally.
Then stir in ground (or chopped fine) chicken livers (or your subbed ingredient), cover pan and turn heat to low; cook about 10 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook livers and to preserve their delicate flavor) Remove bay leaves and serve immediately.
For liver haters, substitute ground beef or chicken. Still tastes good, but it's not authentic Creole.

Nutrition Facts : Calories 233.3, Fat 10.1, SaturatedFat 4.4, Cholesterol 124.2, Sodium 41, Carbohydrate 22.2, Fiber 1, Sugar 1.1, Protein 12.8

BASIC COOKED RICE

Basic Cooked Rice image

Make and share this Basic Cooked Rice recipe from Food.com.

Provided by whyamiawake

Categories White Rice

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups uncooked rice (preferably converted)
2 1/2 cups chicken stock
1 1/2 tablespoons very finely chopped onions
1 1/2 tablespoons very finely chopped celery
1 1/2 tablespoons very finely chopped green peppers
1 1/2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 pinch white pepper
1 pinch ground red pepper (preferably cayenne)
1 pinch black pepper

Steps:

In a 5 x 9 x 2 1/2 loaf pan, combine all ingredients; mix well.
Seal pan with foil.
Bake at 350 F until rice is tender, about 1 hour, 10 minutes.
Serve immediately.
To reheat - use double boiler or warm skillet with unsalted butter.

Nutrition Facts : Calories 223.3, Fat 3.4, SaturatedFat 1.7, Cholesterol 8, Sodium 269.7, Carbohydrate 41.7, Fiber 0.8, Sugar 1.4, Protein 5.2

CHEF PAUL'S RED BEAN S AND RICE WITH HAM HOCKS

Chef Paul's Red Bean S and Rice With Ham Hocks image

Who better than Paul Prudhomme to rely on when in need of a good red beans and rice recipe? We consider Chef Paul the Papa of Cajun cooking. He's simply the best! The beans need to soak overnight the day before cooking.

Provided by Penny Stettinius

Categories Beans

Time P1DT3h

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb dried red kidney beans
water, to cover the beans
3 1/2 lbs ham hocks
16 cups water
2 1/2 cups celery, finely chopped
2 cups onions, finely chopped
2 cups green bell peppers, finely chopped
5 bay leaves
2 teaspoons white pepper
2 teaspoons dried thyme leaves
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano leaves
1 teaspoon cayenne
1/2 teaspoon black pepper
1 tablespoon Tabasco sauce
1 lb andouille sausage, cut diagonally into 3/4-inch pieces

Steps:

Cover the beans with water 2" above beans.
Let stand overnight.
Drain just before using.
Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt saucepan or large Dutch oven; stir well.
Cover and bring to a boil over high heat.
Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally.
Remove ham hocks from pan and set aside.
Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasinally.Add the remaining 2 cups of water and simmer 30 minutes, stirring often.
Stire in the Andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping the bottom of the pan fairly often.
*If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any of the scorched beans into the new mixture.
Add the ham hocks and cook and stir 10 minutes more.
Serve immediately over hot, white rice.