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Recipes: S.Louisiana Dirty Rice

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justmeLisa
Brewers, KY
(Zone 6b)

April 3, 2001
12:12 PM

Post #3163

1#chicken livers serves 8-10
3/4#chicken gizzards
6-8 chicken necks(I like to use a couple of smoked turkey necks instead)
3 cups salted water
1/2 bunch(or less) green onions, chopped
2 med. onions chopped
6 large ribs celery, chopped
1 bell pepper, chopped
3 toes garlic, chopped
3 Tablespoons chopped parsley
2 cups rice, cooked
Salt & Pepper to taste

**Boil livers, gizzards, and necks in water until tender. If water cooks down to less than 2&1/2 cups, add a little. Remove necks and take off the meat. Discard neck bones. Remove livers & gizzard, chop finely(in a food processor, if possible). Measure 2&1/2 cups of broth & leave in boiling pot. Add onions, celery, green onoins & parsley, simmer covered until tender. Add a little water if necessary. When done, stir in chopped meats & cooked rice add salt & pepper to taste, warm to serve, about 15 minutes.

*****Make this "Dirty Rice" dressing a day ahead, refrigerate, then reheat in double boiler for the best flavor. Dirty rice is not mushy, but not dry either, somewhere in between.


(Just want to add that this is a true cajun recipe. My roots are deep in the swamp..I am originally from Thibodaux, LA..after 40 something years of living there, our family relocated to West Kentucky after the Katrina/Rita beating)



This message was edited Aug 14, 2010 7:32 AM
leaflady
Hughesville, MO
(Zone 5a)

April 10, 2001
10:20 PM

Post #67060

Thnak you, Lisa. this recipe looks soooo good and actually good for you. Many of the dirty rice recipes have so many soups or convenince foods in it that I've never made them.
lil_beans
Montgomery, AL

May 2, 2007
4:50 PM

Post #3455962

Does anyone have a good recipe for Spanish/Mexican Rice please? Thank you

heavenscape

heavenscape
TabacVille, NC
(Zone 7a)

November 16, 2007
1:23 AM

Post #4197887

Lisa that's a very good recipe. My late MIL in S.W. La would have risen from her grave if she'd known there are so many corrupted Cajun dirty rice recipes out there! We have always use lots of chicken liver, and sometimes added smothered eggplant, to keep the rice moist.
~Jaye
justmeLisa
Brewers, KY
(Zone 6b)

November 18, 2007
2:06 AM

Post #4205072

hi jaye,
I'm from SW LA, lived there for 45 years we just moved to KY last year, where did she live?

heavenscape

heavenscape
TabacVille, NC
(Zone 7a)

November 18, 2007
2:21 AM

Post #4205118

Hello Lisa!!!
I lived in Breaux Bridge for 27 years!!! Ca va? Learned from late MIL and xSILs how to cook all that good Cajun food!
justmeLisa
Brewers, KY
(Zone 6b)

November 18, 2007
2:34 AM

Post #4205165

I'm from Thibodaux, actually from Schriever. This is the first time I've ever lived away from home. It has been an adventure, I make trips back home to keep my supply of seafood and Community Coffee...

Nice to meet you.

heavenscape

heavenscape
TabacVille, NC
(Zone 7a)

November 18, 2007
3:02 AM

Post #4205235

Wow...nice meeting you too, Lisa. I get plenty of seafood around here, except for fresh crawfish. Yes, I am addicted to dark roast Community coffee!
TLeaves
Ramona, CA
(Zone 9b)

January 30, 2008
4:36 AM

Post #4472281

Hi Lis! I hope all is going well with you up in Ky. :)

I was just telling my son last weekend about the dirty rice we used to get at school in Houma. It was one of the more memorable foods the public school had to offer. It has been years since I thought about it, and in talking with him, it dawned on me that I had NO idea how to make it. Thanks for the recipe! Take care!



Tallulah_B

Tallulah_B
(Susan) Calgary, AB
(Zone 3b)

October 16, 2008
1:43 AM

Post #5676578

This recipe sounds good! I'm going to have to try it :-)

-Susan-
Allwild
North, TX

October 17, 2008
2:24 PM

Post #5682994

Go Community Coffee-it is the best!! And I can't wait to try this recipe !!

lil_beans: the secret to making really good Spanish/Mexican rice is to brown the rice in about 2 T oil before adding your other ingredients. It gives it that nutty flavor and authenticity to the dish.
Here's a recipe that is pretty darn good:
3T salad oil
1 sm. onion, chopped
2 cloves garlic, minced
1 1/2 C rice
1/2 t salt
1/2 t black pepper
1/8 t cayenne
3 chicken bouillon cubes
3 C boiling water
1 1/2 C peeled, seeded, and chopped tomatoes
*bunch of cilantro for garnish (optional)
In a wide frying pan, heat oil over medium heat, add onion, garlic & rice. Cook, stirring, until onion is limp and rice is opaque and starting to brown. Stir in salt, black pepper, cayenne & bouillon cubes dissolved in boiling water; bring to a boil, cover and simmer for 20 minutes or until liquid is absorbed. Add tomatoes and cook over low heat until tomato is heated. Garnish with cilantro.
digger9083
Dahlonega, GA

July 22, 2010
7:49 AM

Post #7987978

Gotta bump this up so later can copy recipe , lost mine . Ex from L Charles and Jena , I lived in Monroe for years . We stock up on budan every year both going toTex for six mos and returning in spring . I love the between roast , Community .
Jnette
Northeast, WA
(Zone 5a)

July 22, 2010
8:27 AM

Post #7988048

LOL, been reading and copying your recipes guys, Digger, what is budan?
digger9083
Dahlonega, GA

July 22, 2010
9:14 AM

Post #7988159

It's sausage made with rice for a filler. Spicy and a staple in La .
I think it's spelled boudan . I'm going to type it in on recipes forum and see if there isn't a recipe for it .
digger9083
Dahlonega, GA

July 22, 2010
9:31 AM

Post #7988227

Ok , I give up . will start a new thread for it , someone out there knows how to make it and my machine will stuff it .
Jnette
Northeast, WA
(Zone 5a)

July 22, 2010
7:13 PM

Post #7989472

How about google? I always have good luck with it. I will do it.
digger9083
Dahlonega, GA

July 22, 2010
7:16 PM

Post #7989482

I did that and got mostly recipes using it . I'll spend more time looking at it tomorrow
Jnette
Northeast, WA
(Zone 5a)

July 22, 2010
7:16 PM

Post #7989483

Digger, here is Emiril's

Boudin Sausage
Emeril Lagasse

Recipe Courtesy of Emeril Lagasse

Yield:

4 1/2 pounds

Ingredients

* 2 1/2 pounds pork butt, cut into 1-inch cubes
* 1 pound pork liver, rinsed in cool water
* 2 quarts water
* 1 cup chopped onions
* 1/2 teaspoon minced garlic
* 1/2 cup chopped green bell peppers
* 1/2 cup chopped celery
* 4 1/4 teaspoons salt
* 2 1/2 teaspoons cayenne
* 1 1/2 teaspoons ground black pepper
* 1 cup finely chopped parsley
* 1 cup chopped green onions tops, (green part only)
* 6 cups cooked medium-grain rice
* 1 1/2-inch diameter, casings, about 4 feet in length

Directions

In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool
Next Recipe

This message was edited Jul 22, 2010 7:22 PM
digger9083
Dahlonega, GA

July 22, 2010
7:20 PM

Post #7989490

You're a sweety Jnette . Thank you so much . That stuff is more expensive than ribeye steak .Where did you find that ?
Jnette
Northeast, WA
(Zone 5a)

July 22, 2010
7:25 PM

Post #7989506

First one in the google.

I spelled it wrong too, but it came up.

I just typed in google:

recipe for boudin

And Emeril's was I think the first or second one up. But, I think I spelled it like you did bouden. Doesn't matter. They find it.
Jnette
Northeast, WA
(Zone 5a)

July 22, 2010
7:26 PM

Post #7989514

Then after I posted it, I went in and edited all the crap out. Whoops, might get censored.
Jnette
Northeast, WA
(Zone 5a)

July 22, 2010
7:30 PM

Post #7989520

Digger, for your info, don't put in too much stuff when you googlel recipes.

I just put in the minimum:

Recipe for Boudin

That's all.
digger9083
Dahlonega, GA

July 23, 2010
6:14 AM

Post #7990344

I put in boudan recipes and all I got was recipes using boudan . Google wasn't thinking what I was thinking . That's ok , you saved the day .
Jnette
Northeast, WA
(Zone 5a)

July 23, 2010
7:51 AM

Post #7990586

You did it backwards. Recipe FOR Boudin. You got exactly what you asked for. LOL, you have to learn to think how google thinks.
digger9083
Dahlonega, GA

July 23, 2010
9:31 AM

Post #7990853

With my headache today , I just need some Tylenol and a dark , quite room .
Yeah , after you posted the last one , I looked at it and felt so DUH .
tathib
Eunice, LA

July 27, 2010
7:26 AM

Post #7999764

Boudin. ;)

You can order some authentic Cajun spices and products from cajungrocer.com. You'd swear I'd work for the place, but I don't. It's just the best selection of true Cajun food of which I'm aware. It's also well respected. All products come from the heart of Cajun land - near Lafayette, LA.

I love Emeril and know that he is a fantastic chef however, be aware that he uses all sorts of spices that are not traditionally Cajun. Also, he grew up in New Orleans, so a lot of his recipes have a Creole flare and often incorporate tomato, whereas we don't use much of it here. His boudin recipe looked pretty good except that I've never had it with celery. On a side note, I did go to the house he grew up in. Some friends purchased it.
digger9083
Dahlonega, GA

July 27, 2010
9:41 AM

Post #8000090

I can leave the celery out . Can you give me another , better recipe ?
tathib
Eunice, LA

July 27, 2010
12:32 PM

Post #8000363

We are full of secrets over here and actually cheat when making dirty rice or, as we call it, rice dressing. We use Savoie's mix. Even my husband's deceased grandmother's famous recipe calls for it. What I typically do is brown a pound of half pork/half beef ground meat along with the dressing mix and then add cooked rice. My secret is to add a can of cream of mushroom soup along with some chicken broth to make sure it is very moist. The dressing mix also makes excellent cornbread dressing or stuffing. http://www.savoiesfoods.com/products_dressing.html If you order and like gumbo or fricasee (stew), get some of their roux while you're at it. An excellent source for all of this is cajungrocer.com.

Emeril's recipe looked really good, actually... I'd just omit the celery.

I love cookbooks and have several local church recipe books and what not. I'll look in them tonight and see if I can find a recipe for you. I think local cookbooks for benefits have the most authentic recipes anyway. There is a German settlement not far from here and I saw someone wanted a German potato salad recipe so I was going to look that up anyway.

I'd also like to second Allwild... if you haven't tried Community Coffee then you're missing out!
digger9083
Dahlonega, GA

July 27, 2010
12:42 PM

Post #8000386

I was hooked on between roast for years but had to find a subsitute . The french roast ,walmart is pretty good.
tathib
Eunice, LA

July 27, 2010
1:12 PM

Post #8000453

You should sign up for email alerts on their website. They often have really good specials including free shipping. I've never tried Wal-Mart brand.

Their Cafe Special (it's a specialty coffee) is the best, IMO, but I usually drink their dark roast since it is most economical.
tathib
Eunice, LA

July 28, 2010
6:57 AM

Post #8001890

Rice dressing recipe from Mulate's restaurant, the original Cajun dance hall/restaurant:

Thumbnail by tathib
Click the image for an enlarged view.

Gymgirl

Gymgirl
SE Houston (Hobby), TX
(Zone 9a)

July 28, 2010
9:04 AM

Post #8002162

Also spelled Boudain...
tathib
Eunice, LA

July 28, 2010
10:35 AM

Post #8002340

In Texas maybe, but not around here.

heavenscape

heavenscape
TabacVille, NC
(Zone 7a)

July 28, 2010
10:54 AM

Post #8002380

Jnette, thanks for that boudin recipe. Me too been wanting to make some...

Tathib, that's a nice trick adding cream of mushroom to your dressing.
Only thing I'll cheat when cooking Cajun fare will be the roux.
That I'll happily reach for Savoie's roux!
One day I'll order a turducken from www.cajungrocer.com !!

digger9083
Dahlonega, GA

July 28, 2010
2:25 PM

Post #8002799

I gotta go cook , D H will be home in a minute . Puter messed up all day . Get back with you tomorrow .
Jnette
Northeast, WA
(Zone 5a)

July 28, 2010
6:07 PM

Post #8003287

Your welcome. All you have to do is google. Google knows everything. You just have tp state ot right. LOL
digger9083
Dahlonega, GA

August 17, 2010
5:35 AM

Post #8044737

tathib , we met up with Moonhowl last year on our way to Tex and she brought me about 20 pkgs of Oak Grove Smokehouse gumbo and jambalaya base mix . It's pretty good . I have enough left over to last awhile . I add more red pepper to the jambalya mix tho .

Tallulah_B

Tallulah_B
(Susan) Calgary, AB
(Zone 3b)

August 24, 2010
8:02 AM

Post #8059170

hmmm dirty rice - will HAVE to make it, and will try boudin, too ^_^

♫♪~žusan~♪♫
digger9083
Dahlonega, GA

August 25, 2010
5:54 AM

Post #8060913

OMG! I worked yesterday on my boudin . I had twice the recipe of pork and doubled up on most of the other ingredients, more salt , more pepper and in all it's fabulous. If anyone makes this ,be sure to mince the parsley if you put it through the grinder . I also cooked my rice in the extra stock from cooking the meat. D H came in and insisted on having a small bowl with his meal . I'll stuff my casing today.
Casing can be ordered from Cabellas . It's a lot cheaper from them than anywhere I could find it online.
This is gonna be some good eating .Freezes well , so have enough for awhile .

Tallulah_B

Tallulah_B
(Susan) Calgary, AB
(Zone 3b)

August 25, 2010
10:26 AM

Post #8061394

hmmm yes, been thinking about where to buy casing, here in Canada. Will have to look out for some.
Do you need a "stuffing" machine, or can it be done by hand?
digger9083
Dahlonega, GA

August 25, 2010
11:51 AM

Post #8061534

Susan , it can be done by hand . You will need a funnel and something to push the filling through it . That's a lot of work .Something like a wooden , tapered , piece of wood like you use in a colander . I don't know what they are called .I just got through with my boudin and I'm tired . Probably would have been less tiring if I had sat down and worked .

Tallulah_B

Tallulah_B
(Susan) Calgary, AB
(Zone 3b)

August 25, 2010
1:00 PM

Post #8061618

And you'd need to attach the casing to the funnel, or it would slide off I'm thinking...
Maybe string? The kind you'd tie off the casing with, when done?!?!
digger9083
Dahlonega, GA

August 25, 2010
3:20 PM

Post #8061793

I'll have more time tomorrow to look for other stuffers . I saw one one time that had a lever to push the filling down and I don't see why it wouldn't work just fine .
Jnette
Northeast, WA
(Zone 5a)

August 25, 2010
5:52 PM

Post #8062073

Bob got a stuffer at a garage sale. He also got a grinder/stuffer from Kitchen Aid that didn't cost that much. It fits on the mixer for power. Don't ask me how it works 'cause he hasn't used it yet.
digger9083
Dahlonega, GA

August 25, 2010
5:59 PM

Post #8062088

You push the casing all the way up on the tube and let it slide off as the stuffing comes out and fills the casing, a little at a time . Don't stuff the casing too full , leave a little room for the stuff to expand or you can split the casing .I hope I make sense
digger9083
Dahlonega, GA

August 26, 2010
6:30 AM

Post #8062969

Tallulah , I found the stuffers at meatprocessingproducts.com. phone 877-231-8589
You can type in on google: directions for stuffing sausage casings , and it will bring up different links . look for website of Ask the Meatman ,there is a wealth of information

Tallulah_B

Tallulah_B
(Susan) Calgary, AB
(Zone 3b)

August 26, 2010
11:21 AM

Post #8063386

As I'm in Canada, there are different places to look, but as I'm unemployed, I won't be spending the extra $$ to buy something like this. By hand is the way I'd do it :-)
digger9083
Dahlonega, GA

August 26, 2010
11:49 AM

Post #8063427

How are you going to grind anything ? Do you have one of those hand crank grinders ? also , what are you thinking of making ?

Tallulah_B

Tallulah_B
(Susan) Calgary, AB
(Zone 3b)

August 26, 2010
11:57 AM

Post #8063436

Boudin - and yes, I have a hand grinder.
digger9083
Dahlonega, GA

August 26, 2010
3:54 PM

Post #8063833

Boudin , good . You will be cooking the meat first . Much easier to grind . Up until three years ago , a hand grinder is all I had and grinding raw meat was almost impossible . Be sure and mince the parsley and you can go way down in the stems . I didn't the first grind and the stems gummed everything up , I had to stop and clean up and start over .

Tallulah_B

Tallulah_B
(Susan) Calgary, AB
(Zone 3b)

August 27, 2010
12:54 PM

Post #8065568

I will remember that, about the stems. They'd be awfully difficult to cook down, too. I think they end up as tough little sticks lol
digger9083
Dahlonega, GA

August 27, 2010
1:07 PM

Post #8065587

Minced , they are very acceptable .
AwShucks
Houston, TX
(Zone 8b)

September 3, 2010
11:40 PM

Post #8079505

[quote="digger9083"]tathib , we met up with Moonhowl last year on our way to Tex and she brought me about 20 pkgs of Oak Grove Smokehouse gumbo and jambalaya base mix . It's pretty good . I have enough left over to last awhile . I add more red pepper to the jambalya mix tho .[/quote]
Just had to add my two cents to this. I love Oak Grove Smokehouse gumbo mix! My mother grew up near Alexandria, Louisiana -- not Cajun country, but still home of good cooking! Anyone looking for a quick, good, mild chicken or seafood gumbo mix, try Oak Grove. It wasn't available in Texas for a while (I think they said they were in disagreement with Zatarains), but we ordered it from them by the case (my brother gets a case every birthday). Recently, I've seen it in Wal-mart. Make an extra pot of white rice and top it all off with a sprinkle of Gumbo File... which can be found in the spice isle of the grocery. MMM... Must. Make. Gumbo.
digger9083
Dahlonega, GA

September 4, 2010
1:11 AM

Post #8079526

Gotta find file in La . They didn't have it here , last time I looked .Maybe some of the larger stores carry it . Be nice if we had H < E < B
tathib
Eunice, LA

September 24, 2010
10:44 AM

Post #8118503

Isn't file ground sassafras?
justmeLisa
Brewers, KY
(Zone 6b)

September 24, 2010
11:32 AM

Post #8118577

Yes, it is the leaves of the Sassafras tree.
digger9083
Dahlonega, GA

September 24, 2010
12:12 PM

Post #8118658

Duh , I have sassafras trees everywhere . They just come up from roots I guess.Why didn't I think of that ?
justmeLisa
Brewers, KY
(Zone 6b)

September 24, 2010
1:18 PM

Post #8118803

There is a special way to pick and cure them. I can get you the info if you are interested.
AwShucks
Houston, TX
(Zone 8b)

September 24, 2010
1:27 PM

Post #8118815

http://www.nolacuisine.com/2006/07/03/homemade-file-powder/
I found this tutorial online to make your own file. Have fun!
MaypopLaurel
Cleveland,GA/Atlanta, GA
(Zone 7b)

September 28, 2010
3:20 PM

Post #8126368

You need to trip on down to the Dekalb Farmers Market, Sally. They have all the spices and condiments you could ever dream of and in bulk, including file.

Tathib, perhaps Emeril's recipes are not as authentic as you would like because he did not grow up in LA, but rather in Fall River, MA. He was also trained there and in Europe. His New Orleans style was acquired when he took over Paul Prudhomme's place as executive chef at Commander's Palace but he is really a classical chef and not a a regional one.
Laurel
digger9083
Dahlonega, GA

September 28, 2010
4:50 PM

Post #8126586

Some of his stuff looks pretty good but if it ain't La , then it's second or third best . I don't want to ask for beef stew and get chicken . Right ?

heavenscape

heavenscape
TabacVille, NC
(Zone 7a)

September 29, 2010
12:19 PM

Post #8127996

Laurel, you are so right about Emeril.
He truly doesn't represent Louisiana.

Tathib, lucky you!! You're in the middle of Cajun Country and can still access real Cajun food!!
Used to live in Ville Platte.. before moving back to Breaux Bridge.. and those Eunice folks know their gumbo well!!

Missing real andouille..tasso... stuffed chaudin...
digger9083
Dahlonega, GA

September 29, 2010
12:22 PM

Post #8128002

Bet both of you know how to go out and get your own mudpuppies . We get them here but not as firm after shipping .

Tallulah_B

Tallulah_B
(Susan) Calgary, AB
(Zone 3b)

September 29, 2010
2:10 PM

Post #8128150

Mudpuppies? Don't know that term here, in Canada. Sounds interesting, though!
digger9083
Dahlonega, GA

September 29, 2010
2:44 PM

Post #8128204

Crawdads , crayfish , mudpuppies , all the same .
Edit to add , In some areas mudpuppies are salamanders . Not intended to define them as such here .

This message was edited Sep 29, 2010 4:46 PM

heavenscape

heavenscape
TabacVille, NC
(Zone 7a)

September 29, 2010
3:06 PM

Post #8128237

Well Digger.. my ex used to crawfish for a living when the oil bust.. Hate to be in the 'basin' with snakes leaping from tree to tree.

No need to go looking for that tell tale chimneys from the ground. Most WM sells them.. unfortunately the boiled ones from China.
I think in NC and SC there are some crawfish ponds.

Dem crawfish.. dey be good eatin' mais cher!

Tallulah_B

Tallulah_B
(Susan) Calgary, AB
(Zone 3b)

September 29, 2010
5:57 PM

Post #8128596

my goodness, Jaye - you sound like you're in the bayou...!
digger9083
Dahlonega, GA

September 29, 2010
6:21 PM

Post #8128644

We raked them out of the ditches with a grass rake . My son found a place in Tex that you can fill up a cooler in August , and BIG ones . I want to get in on that .
CajuninKy
Biggs, KY
(Zone 6a)

October 6, 2010
7:51 PM

Post #8142044

I cast ma vote for Community New Orleans blend!! Can't get it here but my family sends it or brings it when they come to visit.

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