Dirty Rice

new orleans dirty rice recipe-www.beyondthebayoublog.com Dirty rice. I love dirty rice and honestly, it isn't dirty unless you have the liver and gizzards! Spicy and meaty rice dish that can be the star or a great side dish.

Dirty rice is quick and easy to prepare. All you need is rice, ground pork, ground beef, chicken livers, gizzards and seasoning! That is all! I like to cook my rice separately, but make sure I'm cooking it in a flavorful broth or chick stock.

Something that I've been adding into my dirty rice is roux. It makes it nice and creamy and all you need is a little bit.

new orleans dirty rice recipe-www.beyondthebayoublog.com

Serve this alongside some delicious pork or poultry. I love dirty rice along side some candied yams--it is just something about the sweetness pair with the pork and liver.

I have a recipe coming soon, where I've stuffed dirty rice into a turkey breast. But it can really be stuffed into anything! Bell peppers, rolled in a filet of fish or pork.

Enjoy!

Dirty Rice

  • 1 cup rice
  • 1 1/2 cup chicken stock or broth
  • 1 bay leaf
  • 1 cup chicken gizzards
  • 1/2 lb ground pork
  • 1/2 lb ground beef
  • 1 lb chicken livers, pureed
  • 1/2 cup green bell pepper, diced
  • 1/2 cup celery, diced
  • 1 cup onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons granulated garlic
  • 1 1/2 teaspoon creole seasoning
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoon fresh thyme, minced
  • 1 teaspoon kosher salt
  • 4 tablespoons roux
  • 3 tablespoons butter
  • 1 tablepoon worcestershire sauce
  • a dash of hot sauce
  • 2 bunches of green onions, sliced
  1. In a pot, combine the rice, chicken broth and bay leaf. Cook 15 to 20 minutes until rice is tender, place aside. In another pot, add stock and gizzards. Bring to a boil and then lower heat to a simmer, cook for 20 minutes or until tender. Once cooled, chopped up gizzards and place aside.  

  2. In a large skillet, begin browning the pork and beef. Add the pureed chicken livers. Season with salt and pepper. Remove from skillet and place aside, leaving 2 tablespoons of fat. Add in the bell peppers, celery, onion and garlic and saute for 5-8 minutes. 

  3. Add your ground meat mixture, gizzards, rice, spices and salt and stir until well combined. Add roux, butter, Worcestershire, hot sauce and green onions. Taste for seasoning and if needed add a splash more of stock. Enjoy!

 

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Creamy Chicken Soup With Rice

Creamy Chicken soup recipe-www.beyondthebayou.com This creamy chicken soup with rice is not your average soup. I was craving something homely and satisfying for a cool front that came through Dallas and decided on something with chicken. I did not want the usual chicken soup, so I opted for a creamy version with one distinct ingredient--preserved lemon. Preserved lemon is a "lemon pickle" used in many Moroccan and Middle Eastern dishes. It adds a great zip of lemony acidity that helps balance out the soup.

This creamy chicken soup with rice it pretty straight-forward and quick. What made it even quicker was the shortcut of buying a rotisserie chicken from the store. For the base, I made a roux--equal parts flour and butter, and then added my veggies, preserved lemon, milk, stock, and rice. I used wild rice, but any rice can be used. Swiss chard was added after the rice cooked and then in went the chicken.

Creamy Chicken soup recipe-www.beyondthebayou.com

Creamy Chicken Soup With Wild Rice

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 stalk celery, diced
  • 1 carrot diced
  • 1 cup yellow onions, diced
  • 1 cup mushrooms, sliced
  • 2 teaspoons preserved lemon, diced finely
  • 1 cup milk
  • 4 cups chicken stock
  • 1 teaspoon chicken bouillon paste
  • 1/2 cup wild rice
  • 1 teaspoon worchestershire sauce
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon white pepper, ground
  • 1 rotisserie chicken, pulled
  • 1/2 cup frozen peas
  • 1 bunch swiss chard, chopped (optional)
  1. In a pot over medium heat, melt butter and add flour. Stir with a wooden spoon for a few minutes. Add olive oil,  garlic, celery, carrots, onions, mushrooms and preserved lemon. Saute for 4-5 minutes. 

  2. Add rice, milk, chicken stock, bouillon paste, Worcestershire, granulated garlic and white pepper. Cook for 20-30 minutes until rice is cooked through. 

  3. While rice is cooking, pull meat from rotisserie chicken and place aside. Once rice is cooked, add in pulled chicken, frozen peas, and swiss chard. Adjusts seasoning and serve with some saltine crackers!

Roasted Sweet Potato Grits

Roasted Sweet Potato Grits from www.beyondthebayoublog.com These decadent, roasted sweet potato grits will become your next go-to side dish to compliment a nice roasted pork or braised chicken. I learned so much working in restaurants back in NOLA and this recipe is one I keep in my arsenal.

 

I remember watching the cooks roast the sweet potatoes and never did I think it would go into a big pot of grits! Milk, cream, butter and sweet tender roasted sweet potatoes, how can this be a bad idea? At the restaurant, sweet potato grits were served alongside some pan seared jumbo gulf shrimp and mango chow-chow. The chow-chow was perfect to cut through the richness.

A few years ago I was introduced to "stone-ground" grits and pretty much ditched the Quaker Grits I was raised on. Stone-ground or course grits do take longer--extremely longer--but the added patience is worth it! I find them to have more flavor and love the texture they provide. I order mine from Geechie Boy GritsMill and have been doing so for a few years now. I followed Sean Brock's method for cooking stone ground grits, soak them! He recommends soaking them for 6 hours or more and then skimming off any hulls that may have floated to the top. Do I think this cut back the cooking time? Yes! And I do recommend it, especially if you have coarser grits.

roasted sweet potato grits. www.beyondthebayoufoodblog.com

For this recipe, I did not add milk but opted to replace it with mascarpone cheese! Yes! So creamy and decadent. Instead of just throwing in a good bit of butter into the pot, I wanted to "up" the flavor and decided to make some brown butter. The nuttiness pairs well with the sweet potato and enhanced the flavor. With the cold months ahead for some, this will pair well with some braised short ribs or roasted pork. Nothing like some grits to stick to ya bones! Make sure to have some acidity in the dish to cut down the richness. Enjoy!

Roasted Sweet Potato Grits

  • 1 1/2 cups grits
  • 4 cups water
  • 2 whole sweet potato (1 depending on size)
  • 8 oz mascarpone cheese
  • 6 tablespoons butter
  • salt to taste
  1. Preheat oven to 350 degrees. Bake sweet potato for 30-40 minutes until soft. 

  2. Bring pot of water to boil and add grits. Stir frequently for roughly 1 hour until thick and creamy. You may need to add water as you go. 

  3. While grits cook, over medium heat, melt the brown butter. Stir and wait for it to foam up-about 5 minutes. Stir to make sure the milk solids do not stick to bottom of pot. Cook until butter turns brown, checking often to make sure not to burn. Place aside.

  4. Scope out flesh from sweet potatoes and add into grits. Add mascarpone, butter and salt. Stir well and check for seasoning.