- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Dirty rice recipe
Posted on 4/13/14 at 9:06 pm
Posted on 4/13/14 at 9:06 pm
Been assigned to make dirty rice for Easter. Looking for ways to improve mine (although I guess it's pretty good if it was requested).
Just wanted to get some tips and ideas from the pros.....
Just wanted to get some tips and ideas from the pros.....
Posted on 4/13/14 at 9:25 pm to CorkSoaker
Make it with chicken livers the way god intended.
Posted on 4/13/14 at 11:05 pm to Layabout
Cook the rice with the meat like a jambalaya instead of mixing after
Posted on 4/14/14 at 4:49 am to jmh5724
I use a pack of Savoies Dressing Mix, with 1# of ground pork and 1# ground beef, 3 med yellow onions, 4 stalks celery, 2 bell peppers to 3 cups raw rice.
Cook all the meat and veggies like you would a jamabalya and add it to your cooked rice. Works better if you cookyour rice the day before and mix the meat mixture with cold rice.
Cook all the meat and veggies like you would a jamabalya and add it to your cooked rice. Works better if you cookyour rice the day before and mix the meat mixture with cold rice.
Posted on 4/14/14 at 4:52 am to Layabout
quote:
Make it with chicken livers the way god intended.
Posted on 4/14/14 at 6:28 am to Yat27
cook rice in chicken stock instead of water.
Posted on 4/14/14 at 8:09 am to Layabout
quote:
Make it with chicken livers the way god intended.
This and garnish with green onions
Posted on 4/14/14 at 8:13 am to CorkSoaker
Follow the Donald Link recipe. So good.
Posted on 4/14/14 at 8:38 am to CorkSoaker
Make it easy on yourself. Get the frozen mix below and use a combo of ground meat & pork and add some extra onions & bell peppers. It'll be easy & delish.
Posted on 4/14/14 at 8:51 am to CorkSoaker
Brown dressing mix with onions, bell peppers, etc
Add chicken stock to make sure you have enough liquid
Add cooked medium grain rice
Call it rice dressing & you are good
Add chicken stock to make sure you have enough liquid
Add cooked medium grain rice
Call it rice dressing & you are good
Posted on 4/14/14 at 11:45 am to CHEDBALLZ
quote:
Savoies Dressing Mix
/thread
Posted on 4/14/14 at 11:48 am to Skillet
Ijust use the jambalaya calculator and sub out pork, chicken and sausage for ground meat, ground pork and Savoie's mix.
Posted on 4/14/14 at 12:06 pm to TorNation
quote:
Ijust use the jambalaya calculator and sub out pork, chicken and sausage for ground meat, ground pork and Savoie's mix.
Posted on 4/14/14 at 1:47 pm to Stadium Rat
Here's my family's recipe. One of my favorite's and the eggplant is what sets it apart from almost any other recipe. Get green eggplant if you can. Very hard to find though. You can also consider using chicken broth instead of water, like others have suggested.
3 tsp of chopped garlic
3 onions, chopped
5 stalks of celery, chopped
2 bell peppers, chopped
5 green eggplants or 2 large purple eggplants, chopped
4 lb of ground meat
2 pkg of pork sausage rolls(owens or jimmy deans)
Chop vegetables. Brown meat with a little oil. Season meat while cooking with Tony's. Add vegetables. Saute vegetables and meat, add a little water, and cook until vegetables are translucent. Eggplant should have disintegrated. Add a little more water and about 8 cups of cooked rice. (Helpful hint-Cook rice the day before and refrigerate it. This keeps the dressing from being mushy by adding hot rice.) When ready to serve, add chopped green onions and parsley.
Serves about 25.
3 tsp of chopped garlic
3 onions, chopped
5 stalks of celery, chopped
2 bell peppers, chopped
5 green eggplants or 2 large purple eggplants, chopped
4 lb of ground meat
2 pkg of pork sausage rolls(owens or jimmy deans)
Chop vegetables. Brown meat with a little oil. Season meat while cooking with Tony's. Add vegetables. Saute vegetables and meat, add a little water, and cook until vegetables are translucent. Eggplant should have disintegrated. Add a little more water and about 8 cups of cooked rice. (Helpful hint-Cook rice the day before and refrigerate it. This keeps the dressing from being mushy by adding hot rice.) When ready to serve, add chopped green onions and parsley.
Serves about 25.
Posted on 4/14/14 at 3:19 pm to Stadium Rat
quote:
Stadium Rat
That damn calculator makes my day a lot easier when I'm cooking jambalaya or rice dressing. My buddies are always calling me to get a copy. I've done it enought times now that I just about know it by heart. I definitely owe you a beer at some point in our lives!
Posted on 4/14/14 at 3:26 pm to TorNation
Thanks.
BTW - I made jambalaya last night. I thought, "Oh I know how to do this". So I didn't measure.
Result - way too much liquid resulting in mushy rice. Normally I keep leftovers. Not last night.
BTW - I made jambalaya last night. I thought, "Oh I know how to do this". So I didn't measure.
Result - way too much liquid resulting in mushy rice. Normally I keep leftovers. Not last night.
This post was edited on 4/14/14 at 3:30 pm
Posted on 4/14/14 at 3:38 pm to CorkSoaker
Finish it with ground sage when you're done.
Whole 'nutha level.
Whole 'nutha level.
Posted on 4/14/14 at 3:40 pm to Stadium Rat
quote:
- I made jambalaya last night. I thought, "Oh I know how to do this". So I didn't measure.
Posted on 4/14/14 at 3:44 pm to Skillet
quote:
Make it easy on yourself. Get the frozen mix below and use a combo of ground meat & pork and add some extra onions & bell peppers. It'll be easy & delish.
This is what I do. I have also used Richard's and it's just as good as Savoie's.
Posted on 4/14/14 at 4:27 pm to Zach
quote:
This is what I do. I have also used Richard's and it's just as good as Savoie's.
I usually use a tub of each. One seems to have more innards than the other (never remember which is which). A pound of ground venison and a pound of bulk venison sausage. Yes indeed.
Popular
Back to top
Follow TigerDroppings for LSU Football News