1:33 AM 4/10/98
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Dirty Rice (Justin Wilson's Original Cookbook--1965) (Thomas Fenske)

2 lbs.    lean ground beef
2 lbs.    lean ground pork
1 lb.     chicken giblets (ground)
1 cup     yellow onions (diced)
1 cup     diced green onions
1/2 cup   diced bell pepper
1/4 cup   garlic (minced very fine)
1/4 cup   parsley (minced very fine)
4         bay leaves
1 tsp.    black pepper
2 cans    cream of mushroom soup
2 cups    celery (cut up fine)
3 Tbsp.   Lea & Perrins Sauce (Worcestershire sauce)
1/2 lb.   margarine or butter
Salt

With about 2 Cups of water, mix all meats together in a heavy pot, on
medium heat.  Add all the above seasoning ingredients except the soup at
the start of cooking.  Cook medium speed about 4 hours.  Stir often.  Then
add the cream of mushroom soup.  Continue cooking for 30 minutes.  Prepare
2 lbs of rice using the standard preparation.  After the rice has cooked,
mix with the meat ingredients thoroughly.  Allow to steam or cook on low
heat for about thirty minutes before serving.  Serves 10

Thomas Fenske adds:

When I made this, I cut the whole thing in half and it still made a ton of
dirty rice.

Don't be squeamish about the giblets.  I go heavy on the gizzards, which
are essentially dark meat, with just a little liver to add the taste.  If
the recipes you tried before didn't use giblets, that is probably why they
didn't come out right --- why do you think they call it 'dirty'rice?

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Dirty Rice (Cynthia Coutts)

You might enjoy this recipe for dirty rice.  It's
from my favorite Cajun cookbook by Marjie Lambert,
Cajun Cooking:  Succulent Recipes from Louisiana.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
It serves 6 as a side dish.

Ingredients:
1/2 lb.   chicken gizzards, or a combination of hearts and gizzards
2 Tbsp.   vegetable oil
1         onion, chopped
1 rib     celery, chopped
1/2 cup   chopped green pepper
3 cloves  garlic, minced
2 oz.     chicken livers, trimmed and chopped
1/4 lb.   ground pork (not sausage)
1 cup     chicken stock or canned broth
1/4 tsp.  black pepper
1/4 tsp.  salt
1/4 tsp.  cayenne
1/2 tsp.  dry mustard
1/2 tsp.  ground cumin
2 cups    cooked white rice
2         green onions, chopped
2 Tbsp.   chopped fresh parsley

Put the gizzards in a small saucepan, cover with water, and bring to a
boil.  Reduce the heat and simmer, uncovered, for 1 hour, adding extra
water if necessary.  Drain the gizzards and set aside until cool enough to
chop.

In a large saucepan over medium heat, heat the oil.  Saute the onions, 
celery, green pepper and garlic until the vegetables are limp, about 5
minutes.  Add the livers and pork and cook, stirring, until meat is
browned.  Add the chopped gizzards, along with chicken stock and spices and
continue cooking until the liquids are slightly reduced.  Taste and adjust
seasonings.

If the rice was not cooked with salt, you will need to add more salt here. 
Add the rice, green onions and parsley, and cook just until heated through,
about 2 minutes.  Bon appetit!

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Cajun Dirty Rice (Karl Zerangue) (Article #5975)

Various recipes for this popular dish include lots of different
ingredients, such as chicken liver, sausage, endouille, etc. But my Mom's
recipe is of course my favorite and quite simple.  The following is a close
estimate (since no one has ever written down the actual amounts of any
ingredients - until now!):

A Cajun Rice Dressing / Cajun Dirty Rice

1 lb. ground pork
1 lb. ground beef
1 large bell pepper
1 medium onion
5 - 6 peeled cloves of garlic
1 or 2 fresh, green cayenne peppers (if available)
1 tsp. salt (use to own taste)
1 tsp. red pepper (use to own taste -- balance with fresh pepper above)
2 cans mushroom steak sauce (NOT soup, usual brand I find here is Dawn's; 
  1 can = about 4-6 oz.)
3-4 cups cooked rice ( not real sure about this amount)

The Dressing Mix:
Pan fry the ground meat well until all of the meat is well done. Put bell 
pepper, onion and garlic into food processor and "nearly" liquify it, then 
add this to the meat.  The pepper/onion/garlic should sizzle as you stir it
well into the meat.  When the sizzling fades, add the mushroom steak 
sauce and a little water and allow the entire dressing mix to simmer for at
least a half hour.

Dirty Rice:
Cooked rice can be added to this mixture and thoroughly stirred.  The more 
rice you add, the drier and "whiter" the resulting dressing will be. 
Adding the right amount of rice will result in a dress that is moist with
the rice appearing very brown ("dirty").

Cornbread Dressing:
Substitute crumbed cornbread for cooked rice.

Save some for later:
Freeze the dressing mix, i.e., before adding rice/cornbread, separately.  
When needed, defrost the mix by heating it and add the rice or cornbread.

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DIRTY RICE CASSEROLE (Kathryn Lawrence)

1 lb.     ground beef
8-10      chicken livers
2 stalks  celery, chopped
2         fresh onion blades, chopped
1 Tbsp.   bacon drippings
1 cup     instant rice
Salt and pepper
Thyme
Sweet Basil
Parsley flakes
Garlic powder
1 pod red pepper (optional)

Boil livers, brown beef, saute celery and onions.  Combine with seasonings
to taste.  Use chicken broth, if needed to thin.  Simmer until rice is
cooked. 

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JUD'S DIRTY RICE

1/2 lb.   pork sausage
1 cup     rice
2 cup     chicken broth
1/8 tsp.  sage
1/4 cup   chopped celery
1/2 cup   chopped onion
1/4 cup   chopped bell pepper
1 Tbsp.   chopped pimentos
1 Tbsp.   parsley flakes
1/2 tsp.  soy sauce
1/8 tsp   oregano
dash of cayenne
salt and pepper to taste

Fry sausage in skillet, chopped into small pieces.  Drain well and set
aside.  Mix rice with chicken broth, sage, celery, onion, bell pepper,
pimento, parsley flakes, soy sauce, oregano, cayenne and salt and pepper 
to taste.  Add sausage and bring to a boil.  Lower temperature to slow
cooking.  Cook covered until broth is absorbed well in rice.

NOTE:  3 chicken bouillon cubes and 2 cups water may be
       substituted for 2 cups of broth.

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DIRTY RICE (Olin Jaffrion)

1 cup     cooking oil
1 cup     flour
2         large onions, chopped fine
2 stalks  celery, chopped fine
1         large bell pepper, chopped fine
3 cloves  garlic, whole
2 tsp.    salt
1/2 tsp.  black pepper
1/2 tsp.  red pepper
1/2 tsp.  French's shrimp spice, ground
1/2 lb.   pork sausage
2 lb.     lean beef, double ground
1/2 bunch green onions, white and green parts, separated and chopped
1/2 tsp.  Kitchen Bouquet
1 tsp.    Worcestershire sauce
1/4 cup   parsley, chopped
2 cans    mushrooms (optional)
2 cup     water
1 can     chicken broth
3 cups    raw rice and 3 teaspoons salt.  Sufficient water to cook.

Cook rice.  Heat oil and flour over medium heat, stirring constantly, 
until dark tan or caramel colored.  Add chopped onion, celery, bell 
pepper and garlic cloves.  Add salt, red and black pepper, and shrimp 
spice.  Cook until onions are transparent and starting to dissolve; 
stir constantly to prevent sticking.  Mash garlic cloves against side 
of pot with cooling spoon.  (This is a roux and can be used as a gravy 
base for any kind of meat.)

Add sausage and stir well to prevent lumping; do the same with ground
beef.  When mixture is thoroughly blended, add 2 cups water slowly, while
stirring.  Add white part of green onions, Kitchen Bouquet, Worcestershire
sauce, and chicken broth.  Simmer about 45 min., stirring often to prevent
sticking.  If too greasy, remove excess grease from top with spoon.  Add
green onion tops, parsley, mushrooms, and cooked rice.  Blend thoroughly
and heat for about 15-20 min.  Serves 12-14.

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Dirty Rice (Baked Rice Dressing) (Cajun Country Cookbook)

1/2 lb.   ground lean pork
1/2 cup   ground chicken gizzards
1 cup     raw rice
1 can     onion soup
1 can     cream of mushroom soup
1 cup     chopped green onion tops (scallions)
1/3 cup   celery chopped fine
1 cup     parsley, minced
1/3 cup   finely chopped onions
1/3 cup   chopped green bell pepper
Red and black pepper to taste

Mix ground meat with the raw rice.  Add onion, bell pepper, celery, onion
tops and parsley.  Mix the soups and season with red and black pepper.  
Put into a heavy casserole dish and cover with close-fitting cover in 
order to retain all the juice.  

Bake at 325 degrees for 2 hours.  (Serves 4).

Taken from:  Tony Chachere's Cajun Country Cookbook ISBN-09604580-1-8
                             ~~~~~~~~~~~~~~~~~~~~~~
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DIRTY RICE (Pirate's Pantry)

1 lb.    giblets (wild fowl, chicken, or turkey), finely chopped
1/2 lb.  pork pan sausage
1 cup    onion, chopped
1/2 cup  bell pepper, chopped
1/2 cup  celery, chopped
2 cloves garlic, chopped
1/2 cup  fresh parsley, chopped
1/2 cup  green onion tops, chopped
2 cup    raw rice
Salt and pepper to taste


Boil the giblets in salted water until very tender.  Reserve this liquid
for cooking rice (adding more water if necessary).  In heavy, deep 
skillet start pork sausage on low heat, and as soon as fat begins to cook 
out, add onion, bell pepper, celery, and garlic.  Continue cooking on low 
heat, stirring occasionally, until all vegetables are soft.  Add cooked 
rice, giblets, green onion tops, parsley, salt and pepper, and stir all 
together thoroughly, but lightly.  If possible, add some drippings from 
the fowl or meat which you are serving.  Do not let parsley and green 
onion tops become scorched.  Better when prepared a day ahead.  Freezes.  
Serves 10-12.  A must for every Cajun's table!  (Bobbie Hopkins) 

Taken from:  Pirate's Pantry--Library of Congress Number 76-25788
             ~~~~~~~~~~~~~~~
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Dirty Rice Dressing

1 package chicken livers and gizzards or 
          1/2 lb. ground pork and 1/2 lb. ground beef
4 cups    cooked rice
1/2 bunch green onions with tops
1/2       medium size Bell pepper
3 stalks  celery
1         medium onion

Garlic powder, red and black pepper, and salt to taste

Roux:  1/4 c. cooking oil and 1/4 c. flour (or use 1/2 package gravy mix).

Boil giblets until tender.  Chop and set aside, reserving the stock.  Saute
celery, Bell pepper and onion in 1 tablespoon cooking oil.  Add giblets
and, last, green onion tops.  Add roux. Add 1 cup stock.  Cook slowly until
mixture thickens, then add to cooked rice.  Heat in covered casserole for
20 minutes at 250 degrees.  Serves 6-8

