Why are some styles of rice "dirty" when it's clean?!
Why are some styles of rice "dirty" when it's clean?
Answers:
--Dirty Rice Recipe--
Ingredients:
2 tablespoons bacon fat
3/4 cup chopped shallots
1 finely chopped rib celery
1 pinch fresh chopped parsley
1 pound finely chopped or ground chicken giblets
1 tablespoon tomato paste
1/2 teaspoon cayenne pepper or Tabasco sauce
2 cups rice
4 cups water
salt to taste
Directions:
Saute the shallots, celery, and chicken giblets in the bacon fat until golden brown. Add the water, tomato paste, rice, salt and pepper. Bring to a rolling boil. Turn down heat...cover, and simmer for 25 to 30 min, stirring occasionally. Uncover and let stand for 5 to 10 min. Adjust seasoning to taste! Fluff with fork and serve. Goes great with fried chicken, pork chops, etc.
This recipe for Cajun Dirty Rice serves/makes 4
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~~~~~~~~~~~~~Seafood Dirty Rice Recipe~~~~~~~~~~~~
Ready in: 30-60 minutes
Serves/Makes: 6
Ingredients:
1 3/4 pound small shrimp
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/2 cup canned tomato sauce
3 tablespoons onions, chopped very fine
2 1/2 tablespoons green bell peppers, chopped
2 tablespoons celery, chopped very fine
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dried thyme leaves
1/2 teaspoon ground cayenne pepper
1 1/2 cup basic shrimp stock
1/2 cup heavy cream
3 1/2 cups basic cooked rice
3/4 cup green onions finely chopped
1 cup packed, lump crabmeat
Directions:
If shrimp with heads are not available, buy 1 pound shrimp with shells and substitute other seafood ingredients for the heads in making the seafood stock. Peel the shrimp and use the heads and shells to make the stock; refrigerate shrimp until ready to use.
In a large skillet melt the butter with the oil. Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, thyme and cayenne pepper; saute over medium heat 5 minutes, stirring frequently. Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally. Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat through and serve immediately.