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Dirty Rice Recipe
Posted on 4/30/24 at 12:12 pm
Posted on 4/30/24 at 12:12 pm
Found this Justin Wilson recipe and wondered if it was correct? Not sure I've ever had any before. Dirty Rice Recipe
5
Posted on 4/30/24 at 1:03 pm to Aubie Spr96
I question the cream of mushroom soup. Huh?
Also the "cook at medium speed for 4 hours, then another 30 min.
What ingredient in dirty rice needs cooking for 4.5 hours? I'm thinkng it just took that long for Justin to polish off 2-3 bottles of wine while he was cooking.
Also the "cook at medium speed for 4 hours, then another 30 min.
What ingredient in dirty rice needs cooking for 4.5 hours? I'm thinkng it just took that long for Justin to polish off 2-3 bottles of wine while he was cooking.
Posted on 4/30/24 at 1:08 pm to HeyCap
quote:
I question the cream of mushroom soup. Huh?
About a week or so ago, I saw a Cajun woman on Facebook make "dirty rice" and she also added the soup. First I've ever heard of that.
Posted on 4/30/24 at 2:21 pm to Aubie Spr96
Bayou Magic has a Cajun rice mix, you add a can of cream of chicken and mushroom to and it is fantastic!
Posted on 4/30/24 at 3:11 pm to Aubie Spr96
Justin Wilson's stuff is ok/good. Back in the day, he had nothing to prove and it doesn't surprise me that he used cream of mushroom soup. It probably works well.
Here is my recipe:
Dirty Rice
2 cups long grain rice
3 1/2 cups Chicken Broth
1 pound country sausage, mild or hot
1/2 pound chicken livers, rinsed and drained
1/2 pound chicken gizzards, medium to fine chopped 1/8 inch chop
1/2 cup Chicken Broth
1 medium onion, fine chopped - about 1 cup
1 bell pepper chopped fine – about 1 cup
1 or 2 stalks celery, chopped fine, use stalk and leaves – about 1/2 cup
3 cloves garlic – fine minced – about 1 Tablespoon
salt and pepper to taste
Red cayenne pepper to taste
Cajun Seasoning - Slap Ya Momma or your brand
LA Gold Hot Sauce – if you want more heat and spicy.
Directions:
Cook the rice in the chicken broth and set aside.
The heat in the sausage you use should establish the level of heat in the finished product. If you don’t like your dirty rice “Hot”, use mild sausage, which I do.
You can always taste it and add a little heat, using red cayenne pepper, just before mixing in the rice to adjust the heat level to your preference.
Cook the pork sausage in heavy skillet over medium high heat and crumble it as it cooks. About half way through cooking the sausage, add 1/2 cup chicken broth, the chopped gizzards and the livers. As the livers cook, chop them up with the spatula.
When the meat is done, add the onions and celery and cook for a few minutes. Some people will add a Tablespoon or two of Cajun Seasoning at this point for added zip.
I usually go with mild sausage and 1 Tablespoon of Slap Ya Momma because I like the taste. When the onions begin to get tender, add the bell pepper and garlic and cook for another 5 minutes.
Taste for seasoning and add salt or pepper as you desire. At this point, stir in the cooked rice and serve.
Offer your guests some LA Gold Hot Sauce at the table, because some
people expect their dirty rice to be flaming spicy hot.
Here is my recipe:
Dirty Rice
2 cups long grain rice
3 1/2 cups Chicken Broth
1 pound country sausage, mild or hot
1/2 pound chicken livers, rinsed and drained
1/2 pound chicken gizzards, medium to fine chopped 1/8 inch chop
1/2 cup Chicken Broth
1 medium onion, fine chopped - about 1 cup
1 bell pepper chopped fine – about 1 cup
1 or 2 stalks celery, chopped fine, use stalk and leaves – about 1/2 cup
3 cloves garlic – fine minced – about 1 Tablespoon
salt and pepper to taste
Red cayenne pepper to taste
Cajun Seasoning - Slap Ya Momma or your brand
LA Gold Hot Sauce – if you want more heat and spicy.
Directions:
Cook the rice in the chicken broth and set aside.
The heat in the sausage you use should establish the level of heat in the finished product. If you don’t like your dirty rice “Hot”, use mild sausage, which I do.
You can always taste it and add a little heat, using red cayenne pepper, just before mixing in the rice to adjust the heat level to your preference.
Cook the pork sausage in heavy skillet over medium high heat and crumble it as it cooks. About half way through cooking the sausage, add 1/2 cup chicken broth, the chopped gizzards and the livers. As the livers cook, chop them up with the spatula.
When the meat is done, add the onions and celery and cook for a few minutes. Some people will add a Tablespoon or two of Cajun Seasoning at this point for added zip.
I usually go with mild sausage and 1 Tablespoon of Slap Ya Momma because I like the taste. When the onions begin to get tender, add the bell pepper and garlic and cook for another 5 minutes.
Taste for seasoning and add salt or pepper as you desire. At this point, stir in the cooked rice and serve.
Offer your guests some LA Gold Hot Sauce at the table, because some
people expect their dirty rice to be flaming spicy hot.
This post was edited on 4/30/24 at 3:19 pm
Posted on 4/30/24 at 5:02 pm to MeridianDog
How would it turn out without the liver and gizzards? I know not a traditional dirty rice but the wife won't eat it.
Posted on 4/30/24 at 5:39 pm to MarsellusWallace
Without livers and gizzards?
Eeeeeeh? I don't know. It would certainly taste different
Eeeeeeh? I don't know. It would certainly taste different
Posted on 4/30/24 at 5:49 pm to MarsellusWallace
quote:
How would it turn out without the liver and gizzards?
It would become rice dressing.
Posted on 4/30/24 at 6:42 pm to MarsellusWallace
I make mine without gizzards but unless you tell someone they will never know chicken livers, trimmed and chopped, was in there. People eat mine all the time that hate liver 
Posted on 4/30/24 at 6:57 pm to Aubie Spr96
Posted on 4/30/24 at 8:05 pm to MeridianDog
Thank you sir. Will sub gizzards for hearts because that’s what I have. Probably do it this weekend.
Posted on 4/30/24 at 9:19 pm to MeridianDog
Good recipe. I would only add that the cooked rice should be chilled first.
If it’s not Thanksgiving time, you can skip the liver-gizzard mix and it’ll be fine.
If it’s not Thanksgiving time, you can skip the liver-gizzard mix and it’ll be fine.
Posted on 4/30/24 at 9:23 pm to Gris Gris
Cream of Mushroom in dirty rice adds a nice richness and texture.
Posted on 5/1/24 at 12:19 pm to OTIS2
I've never used it or seen it used but I'm not opposed to trying it because
sounds like a good thing to me. I'll eat all kinds of dirty rice but imo liver, gizzard and green onions are a must when I make it.
quote:
a nice richness and texture
sounds like a good thing to me. I'll eat all kinds of dirty rice but imo liver, gizzard and green onions are a must when I make it.
Posted on 5/1/24 at 12:27 pm to Aubie Spr96
This is our family’s recipe.
This post was edited on 5/1/24 at 12:27 pm
Posted on 5/1/24 at 1:11 pm to Gaston
quote:
Gaston
quote:
This is our family’s recipe.
I made almost this exact recipe two weeks ago (sans liver) and froze the left overs. I brought some today for work and was eating it when I saw your post.
It turned out fine, but I've made dirty rice for holidays that I liked a lot better.
Posted on 5/1/24 at 1:49 pm to wrlakers
I just don’t consider dirty rice “dirty” unless it’s got livers. Liver gives it that unmistakable funk.
Serve it before to the picky eaters before they know there’s liver in it. Tell them after they tell you it’s the best they’ve ever had.
My sister in law would never even think about eating liver, and she loves it.
Serve it before to the picky eaters before they know there’s liver in it. Tell them after they tell you it’s the best they’ve ever had.
My sister in law would never even think about eating liver, and she loves it.
Posted on 5/2/24 at 10:33 am to Chipand2Putts
I don't normally cook dirty rice, but I do make rice dressing- with liver
Anyways- you guys are precooking the rice? I always cook meats, remove, cook vegetables, Add back in meats, then add in the rice and let it cook like Jambalaya.
I am curious about precooking the rice and why?
Anyways- you guys are precooking the rice? I always cook meats, remove, cook vegetables, Add back in meats, then add in the rice and let it cook like Jambalaya.
I am curious about precooking the rice and why?
Posted on 5/2/24 at 1:19 pm to TCO
quote:
I would only add that the cooked rice should be chilled first.
Coach me up on this please? Genuinely curious......
Posted on 5/2/24 at 9:16 pm to Corn Dawg Nation
quote:
Coach me up on this please? Genuinely curious......
Same concept as fried rice. The texture comes out just right.
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