Cooking For Engineers

molly · Guest

Hi,

I have been looking for a dirty rice recipe and this really sounds great. I will make it this weekend. Your great directions and pictures will be very easy to follow.

The problem is that the google ads next to you recipe included a listing for "enema recipes." What an awful thing to put with food recipes.

Molly

ta · Guest

Can I use uncooked Success boil-in-bag rice?

Alex · Guest

Sounds disgusting, but looks interesting. I'll have to try a similar recipe with regular meat instead.

PS: Molly, I think that the Google ads are put up automatically, and no one controls it.

Guest · Posted: Mon Apr 07, 2008 3:07 am Post subject:

I'm from Louisiana and as a child my aunt had a friend who was pure cajun. I remember she made dirty rice for my aunt and it was one of the best dishes i've ever had, but as a kid i did not get the recipe. I am 65 years old and have tried to fine her recipe. Made yours and it was exactly like hers. thank you so much.Reminded me of when i was young.

Magnum · Joined: 07 Apr 2008 Posts: 3

I like dirty rice (with organs) especially spicy and with Jerk chicken. Wonderful!

Marcy · Guest

Nice recipe - not dissimilar from my own. I can't really stress enough to readers though, that if it doesn't contain chicken liver, it isn't actually dirty rice...it's more like a basic Jambalaya. That said, even persons who state they do not like liver, like dirty rice. It does NOT "taste like liver." The flavors meld and become something wondrous and altogether different than the individual ingredients would lead a person to believe. It is even better the following day, reheated.

Try adding some good andouille sausage (coarse ground pork, redolent with garlic and cracked pepper, then smoked) for a real treat.

Chuck · Guest

Yes, I would also like to stress that the liver and gizzard flavor is so married into the rest of the flavors in the dish that if you didn't know they were in there you wouldn't know they were in there. I DESPISE all types of animal liver, heart, variety meats, etc., but I know from two years as asst. kit. mgr. at a popular local cajun restaurant that authentic dirty rice is absolutely divine! I rapidly got to the point where I was living on red beans and rice, and could easily go back to it at any time! Just try the recipe, you'll be convinced.

charlie · Guest

Liver is excellent! i'm glad to see more uses for liver.

regards,
charlie

rustan · Guest

Hi Michael,

I'm from Philippines and we, filipinoes, love liver and gizzards. The moment i've seen your Dirty Rice recipe, I can't wait to try it! I'm not a professional cook and i didn't had a proper knowledge in terms of cooking so please bear with my version of your Dirty Rice. I've created a blog after I've created your Dirty Rice and posted it there. Kindly visit it at http://kusinerongpinoy-barney.blogspot.com/ and good job on maintaining this wonderful site!

herc · Guest

great recipe, i doubled everything and added a pound of ground pork.
my children are in their teens and they enjoyed it for dinner, then they enjoyed it with overlight eggs for breakfast and they heated it up in microwave and ate it for snack. I spent roughly $10 on all ingredients and comparatively speaking it would have cost about $40 to get same quantity at popeyes chicken. I will make again tomorrow. Laughing Out Loud

Guest · Posted: Sun Feb 21, 2010 12:12 pm Post subject: Alternative.

i have made a few variations to this dish one is with stewing beef and/or ground beef. I also added green&white onions finely chopped. This variation tastes great. Also you can sub the beef for veggie burgers that you cut up into smaller peaces for those who are vegetarians. Also you can use tofu. I used extra firm fried but add it to the mix after the rice is cooked otherwise the tofu will fall apart. Both variations turned our really good. Also i caramelized the white onion and garlic together.

How to caramelize garlic/onions.

Garlic:
1 Garlic head; unpeeled
1 tbsp Olive oil

Instructions
Preheat oven to 350 F. Cut off top quarter inch of garlic head. Drizzle oil over head. Wrap head in tin foil. Bake until golden, about one hour.

Onions: Chop the onion into crescent shape and slow cook with oil and/or butter tell the onions are translucent and lightly brown.

ackebea · Guest

I live in TX and I just love it

http://swedish-recipes.net

Chadwick · Guest

I cook the rice with chicken stock in my rice cooker, and then toss everything in the wok at the end.