Best 3 Paul Prudhommes Real Cajun Dirty Rice Recipes
Paul Prudhomme's Real Cajun Dirty Rice is a classic Louisiana dish that combines the flavors of rice, vegetables, meat, and spices. This one-pot meal is easy to make and can be tailored to your own preferences. With its bold flavors and hearty ingredients, this dish is sure to become a favorite in your kitchen. Whether you're a seasoned cook or just starting out, this recipe will guide you through the process of creating a delicious and authentic Cajun dirty rice dish that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
PAUL PRUDHOMME'S REAL CAJUN DIRTY RICE
Steps:
- how to prepare Place the oil, gizzards, pork and bay leaves in a large, heavy skillet, preferably nonstick, over high heat and stir well. Cook, stirring occasionally, until the meat is thoroughly browned, about 7 to 10 minutes. Stir in the Poultry Magic®, mustard and cumin, then add the onions, celery, bell peppers and garlic. Stir thoroughly, scraping the skillet bottom well, and add the butter and stir until melted. Reduce the heat to medium and cook, stirring constantly and scraping the skillet bottom well, for 4 minutes. Add the rice and cook, constantly stirring and scraping the skillet bottom, for 4 minutes, when the rice should start to crackle and pop. Add the stock and stir to loosen any bits stuck to the bottom of the skillet, then cook over high heat, stirring occasionally, for 4 minutes. Stir in the chicken livers, cover the skillet, and reduce the heat to very low. Cook for 10 minutes, remove from the heat, and leave covered until the rice is tender, about 10 minutes. (The rice is finished this way to preserve the delicate flavor of the livers by not overcooking them.) Remove the bay leaves and serve immediately.
CAJUN DIRTY RICE
I grew up in Louisiana and we had this at least once a week. Now, I only make it every now and then because I am watching my cholesterol. This recipe does not have as many livers and so the liver flavor is not overpowering as in some recipes. Just the way I like it. The secret to this recipe is using a variety of meats and cooking the gizzards for a good long time. Adopted from Louisiana Cajun Magic Cookbook by Chef Paul Prudhomme. This recipe requires active cooking (stirring) for a good 20-25 minutes. The rest of prep is chopping and ingredient prep time. Passive cook time is for the times the recipe needs minimal attention and is just simmering. We eat this both as a main dish and a side accompaniment.
Provided by Caryn Dalton
Categories Cajun
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken gizzards and bay leaves in a saucepan and cover with water to one inch above gizzards. Bring to a simmer and cook with cover on at least 30 minutes while chopping and preparing ingredients. When done preparing ingredients, drain gizzards, (reserve water if you want to use for part of stock) and chop fine.
- While gizzards are cooking, chop veggies and gather spices. I personally use my food processor to speed up the process of grinding the livers and chopping the veggies.
- If you are going to sub out the chicken livers for ground beef or ground turkey, brown it while browning the pork mixture and then reserve -- drained. If you are using roasted chicken, shred it now and reserve.
- Place oil, simmered, drained & chopped gizzards & ground pork in a large heavy skillet over high heat and stir well; cook until meat is thoroughly browned, 7-10 minutes, stirring occasionally. Drain all oil off and put back on burner.
- Lower heat to medium and stir in Poultry Magic, mustard and cumin. Then, add onion, celery, bell pepper and garlic; stir thoroughly, scraping pan bottom well. Add butter and stir until melted. Reduce heat to medium and cook 4 to 5 minutes, stirring constantly and scraping pan bottom well. (if you are not using a heavy-bottomed skillet, mixture will stick a lot).
- Add rice and cook 3 to 4 minutes, stirring and scraping pan bottom constantly (the rice should crackle and pop and look similar to puffed rice cereal). Add stock and stir until any mixture sticking to pan bottom comes loose; cook about 4 minutes over high heat, stirring occasionally.
- Then stir in ground (or chopped fine) chicken livers (or your subbed ingredient), cover pan and turn heat to low; cook about 10 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook livers and to preserve their delicate flavor) Remove bay leaves and serve immediately.
- For liver haters, substitute ground beef or chicken. Still tastes good, but it's not authentic Creole.
Nutrition Facts : Calories 233.3, Fat 10.1, SaturatedFat 4.4, Cholesterol 124.2, Sodium 41, Carbohydrate 22.2, Fiber 1, Sugar 1.1, Protein 12.8
PAUL PRUDHOMME'S CAJUN MEAT LOAF
I've never been a fan of meat loaf. After all, its a loaf of meat with ketchup on it...or so I thought. My friend made this for me last night and it was so good! The recipe is from Paul Prudhomme (of K-Paul's, New Orleans). Warning: this is very spicy and if you're not used to eating "cajun" type foods, you might want to back off on the cayenne & hot sauce just a bit.
Provided by Tracey D Mizell
Categories Cajun
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Combine the seasoning mix ingredients in a small bowl and set aside.
- Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix.
- Saute until mixture starts sticking excessively; about 6 minutes, stirring occasionally and scraping the pan bottom well.
- Stir in the milk and catsup.
- Continue cooking for about 2 minutes, stirring occasionally.
- Remove from heat and allow mixture to cool to room temperature. REMOVE BAY LEAVES.
- Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
- Add the eggs, cooked vegetable mixture (cooled) and the bread crumbs. Mix by hand until thoroughly combined.
- In the center of the pan, shape the mixture into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long.
- Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
- Serve Immediately as is or with "Very Hot Cajun Sauce for Beef".
Tips:
- When cooking the rice, be sure to use a heavy-bottomed pot and bring the water to a boil before adding the rice. This will help to prevent the rice from sticking to the pot and ensure that it cooks evenly.
- Be sure to rinse the rice thoroughly before cooking. This will help to remove any excess starch and prevent the rice from clumping together.
- To make the Cajun seasoning, simply combine all of the ingredients in a small bowl and mix well. You can adjust the amount of each ingredient to taste.
- When cooking the vegetables, be sure to cook them until they are tender but still have a little bit of crunch. This will help to preserve their flavor and nutrients.
- Be sure to add the cooked vegetables to the rice mixture before adding the cooked meat. This will help to prevent the meat from overcooking.
- Serve the dirty rice immediately, or store it in the refrigerator for up to 3 days. You can also freeze the dirty rice for up to 3 months.
Conclusion:
Paul Prudhomme's Real Cajun Dirty Rice is a delicious and easy-to-make dish that is perfect for any occasion. This recipe is sure to become a favorite in your home, and it's a great way to learn more about Cajun cuisine.
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