Does anybody have the recipe for New Orleans Dirty fried rice?

Question

I want the recipe. Not the store shelf kind by Zaterains! I know it also takes some kind of beans too, I think maybe kidney beans.

Answer 1

If it has kidney beans in it then it's called red beans and rice NOT dirty rice.(I'm originally from Louisiana) Do not go on Emeril Lagasse authority. He only went to school there he did not originate from there. Here is a recipe for each:

Dirty Rice

1 1/2 c. uncooked rice (approx. 4-5 c. cooked)
1 lb. hot sausage (preferable Andouille (ahn-do-ee) not always readily available out of the south)
3 med. onions, chopped
3 branches celery, chopped
1 sweet pepper, chopped
3 cloves garlic, minced
1 pkg. green onions
Plenty of parsley

Fry sausage and remove from pot. Add all of chopped ingredients and fry until well done. Remove any excess fat, if any, then return meat to pot and add rice. Blend well until mixed.

Red Beans and Rice

Ingredients:
1 lb bag of Camellia red kidney beans (this brand works best)
1 large onion, chopped into large cubes
2 Tbsp of dried parsley
1 Tbsp of season salt
2 5-inch pieces of fresh celery
1 toe of fresh garlic peeled and cut in half
10-12 bay leaves
1 Tbsp margarine
1/4 cup chopped green onions
1 lb seasoning meat (turkey sausage, ham pieces, smoked turkey, etc)
4 cups of cooked white rice

Instructions:
Wash kidney beans well. Add to a large pot and cover beans with water until water is two inches above bean line. Add all other ingredients, except seasoning meat, chopped green onions and rice. Bring to a rolling boil, then cover and reduce to a low heat and simmer.

In a separate, covered medium size pot, boil seasoning meat in 4 cups of water for approximately one hour, then cover and let stand.

After beans have been cooking for approximately 2 hours, add seasoning meat and remaining liquid.

Add season salt and continue to simmer this combined mixture for another hour. Now add chopped green onions and additional season salt if desired. Cook for approximately one more hour, or until beans are very soft and a red gravy is produced.

Serve hot over warm, white rice.

Answer 2

Dirty Rice
Recipe Courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Know Your Birds
1 pound chicken gizzards
2 tablespoons vegetable oil
2 tablespoons flour
1 pound ground pork
1 cup chopped onions
1/2 chopped bell peppers
1/2 chopped celery
4 cups cooked medium-grain white rice
2 teaspoons salt
1/2 teaspoons cayenne
1/4 cup chopped green onions
1/4 cup chopped parsley
1 deboned 3 pound chicken, carcass removed and skin intact

Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor. Combine the oil and flour in a large heavy saucepan over medium heat. Stirring constantly for 8 to 10 minutes, making a dark brown roux. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add this to the pot.
Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Season the entire chicken with Essence. Stuff the quail in the chicken. Stuff the dirty rice into the cavity of the chicken, around the quail. Reserve the remaining dirty rice.

Answer 3

Louisiana Dirty Rice

Yield: 6 Servings

Ingredients:

3 tbsp. margarine; or chicken fat
6 oz. chicken gizzards; ground
4 oz. ground beef; lean (or pork)
3/4 cup yellow onions; finely chopped
1/2 cup bell peppers; green, finely chopped
1/2 cup eggplant; diced in ¼ chunks
3 cups chicken stock
1/2 tsp. garlic; minced
1 lg. bay leaf
2 1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. black pepper; freshly ground
1/2 tsp. cayenne pepper; ground
1/2 tsp. cumin; ground
1/2 tsp. oregano; whole leaf
6 oz. chicken livers, ground
1 1/2 cups raw rice, converted
1/2 cup green onion tops; thinly sliced

Instructions:

Heat a heavy duty saucepan or cast iron skillet over medium heat. Add the margarine or fat, the gizzards and the ground beef or pork.

Brown the meat thoroughly, stirring constantly, about 5 minutes.

Add the onions, bell pepper, celery and eggplant. Cook this mixture about 2 minutes, and add 1/2 cup of the chicken stock.

Cook for 4 to 5 minutes, scraping the bottom and sides of the pan with a metal spoon. (this procedure will intensify the taste of the final product).

Add the ground chicken livers and stir. Add the remaining 2-1/2 cups of chicken stock and bring to a boil. Let simmer for 2 minutes.

Stir in the raw rice and cover the saucepan. Turn the heat to very low and cook for 17 minutes.

Uncover and stir in the sliced green onions.

Answer 4

DIRTY RICE DRESSING
INGREDIENTS
2 pounds ground beef
1 pound ground pork
1/3 cup cooking oil
1 medium onion
1 cup bell pepper
2 cups broth
2 teaspoons Creole seasoning
1/2 cup parsley
1/2 cup green onion tops
1/3 cup celery
3 cups cooked rice
4 tablespoons of all purpose flour

INSTRUCTIONS
In large dutch oven, brown flour and meat in oil for about 20 to 25 minutes or until light brown. Add 1 cup broth, onion, bell pepper, celery and cook covered 15 minutes over medium heat. Add Creole seasonings to taste. Add second cup of broth, parsley, onion tops and cook for 5 minutes. Add cooked rice to meat mixture. Let stand for 5 minutes before serving.

Answer 5

Type in "dirty rice" on www.cooks.com, there are a number of recipes. All are a little bit different, and most require some type of meat also. Not sure how complicated you want it to be, so take a look. Good luck!

Answer 6

I think you mean "Dirty Rice"

Ingredients:
1 bunch of green onions, chopped
1 bell pepper, chopped
2 ribs of celery, chopped
1/2 pound of chicken liver
1/2 pound of chicken gizzards
1/2 pound calf liver
1/4 pound ground beef
3 tablespoons of oil
CAJUN ZING Seasoning to taste
2 cups rice
3 tablespoons dry parsley
2 tablespoons of chives

Directions:

Grind meats.
Put oil in heavy pot with lid.

Add ground meats and vegetables.

Cover pot and simmer on low heat for about one hour.
Season with CAJUN Seasoning to taste.
Mix a little rice* at a time to meat mixture.

Answer 7

try www.recipezaar.com or www.allrecipes.com it may be in one of those places for FREE! the recipes are PLENTIFUL so you may find several.