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re: Dirty Rice recipe...
Posted on 11/5/15 at 9:39 pm to joeleblanc
Posted on 11/5/15 at 9:39 pm to joeleblanc
Tomatoes?!
1
Posted on 11/5/15 at 10:06 pm to John McClane
its a joke...but poche's dressing mix does taste great...
Posted on 11/5/15 at 10:38 pm to joeleblanc
Thank goodness
Posted on 11/6/15 at 5:25 am to John McClane
After seeing this thread yesterday I went home and made a first attempt at dirty rice. Felt like it came out pretty good.
Dirty Rice
• Tub of Savoie’s Dressing Mix
• 2 Chopped Onions
• 1 ½ cups of rice
• 1 bunch of green onions chopped.
• 1 ½ -2 pounds ground meat
1. Sautee’ onions and dressing mix until liquid begins to reduce.
2. Cook rice.
3. Brown ground meat
4. Combine ground meat, rice, onions, and dressing mix.
5. Season to taste and stir in green onions.
Dirty Rice
• Tub of Savoie’s Dressing Mix
• 2 Chopped Onions
• 1 ½ cups of rice
• 1 bunch of green onions chopped.
• 1 ½ -2 pounds ground meat
1. Sautee’ onions and dressing mix until liquid begins to reduce.
2. Cook rice.
3. Brown ground meat
4. Combine ground meat, rice, onions, and dressing mix.
5. Season to taste and stir in green onions.
Posted on 11/6/15 at 6:24 am to Tiger In the Swamp
Does Savoies have liver in it?
You can put it all together in a Dutch oven with uncooked rice then add chicken stock as the liquid cover and cook in an oven like a pilaf.
And just rice pilaf is a very good side dish.
You can put it all together in a Dutch oven with uncooked rice then add chicken stock as the liquid cover and cook in an oven like a pilaf.
And just rice pilaf is a very good side dish.
Posted on 11/6/15 at 7:04 am to The Egg
I've always cooked my dirt rice like a jambalaya. I find it's more flavorful and you don't get the clumps of white rice. I keep some liver, gizzards and ground meat on the side and make a giblet gravy to drizzle on top afterwards also
Posted on 11/6/15 at 5:45 pm to MorbidTheClown
1 lb. ground pork
1 lb. ground beef
1/4 (about 4 oz.) container chicken liver
1 (16 oz) container gizzards
1 bellpepper
1 onion
Tony Chacheres (to taste)
Make a small roux, need at least one cup.
Grind livers, gizzards, onions and bellpeppers.
When roux is made add your ground meat to the roux. Then add ground up ingredients.
Add about one half cup water to the mixture. Add seasoning and cook for about one hour.
Keep adding water as needed as for it not to stick. If you want a bigger dressing
just increase the amount of ingredients and roux.
Mix with rice to desired rice/meat ratio
1 lb. ground beef
1/4 (about 4 oz.) container chicken liver
1 (16 oz) container gizzards
1 bellpepper
1 onion
Tony Chacheres (to taste)
Make a small roux, need at least one cup.
Grind livers, gizzards, onions and bellpeppers.
When roux is made add your ground meat to the roux. Then add ground up ingredients.
Add about one half cup water to the mixture. Add seasoning and cook for about one hour.
Keep adding water as needed as for it not to stick. If you want a bigger dressing
just increase the amount of ingredients and roux.
Mix with rice to desired rice/meat ratio
This post was edited on 11/7/15 at 8:23 am
Posted on 11/7/15 at 12:21 am to MorbidTheClown
Gotta have the Livers.. Otherwise it is not dirty.. My Grandmama was from Opelousis. My Mama learned how to cook from her. My wife learned how to cook from my Mama. That's why I am fat & love good food. Curse you people & your wonderful recipes.
Posted on 11/7/15 at 8:12 am to EastCoastCajun
quote:No rice?
Dirty Rice recipe.
Posted on 11/7/15 at 8:24 am to Stadium Rat
Edited to reflect usage of rice. 
Posted on 11/9/15 at 9:12 am to jaydoubleyew
quote:bump - I followed the recipe and video over the weekend, but not to a tee since I didn't have any measuring utensils, so just eyed all the amounts.
I made this recipe last night with ground venison, I added some diced onion with the green onion. Turned out awesome.
I think it turned out pretty well, though. Next time, I'll make sure my roux is a little more dark than what i did on saturday. Also, i think it could use an infusion of heat, so maybe chopping up a jalapeno or two could deliver just that. All in all, i think it's a good recipe.
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