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Chef Emile's Holiday Dirty Rice

Buffs on the Bayou - Tomorrow - 4:30 to 6:30 p.m. - WTAMU Alumni Banquet Hall - $75 -RSVP to 806-651-2037

Yield - about 30 servings (1 - 2 hotel pan)

Ingredients

1 LB CHICKEN LIVERS
1 - 1/2 LBS FRESH CREOLE HOT SAUSAGE (Casing removed)
1 - 1/2 LBS FRESH GREEN ONION SAUSAGE (Casing removed)
1 LB YELLOW ONION (Diced)
2 TBSP FRESH MINCED GARLIC
1 TSP FRESH GROUND BLACK PEPPER
2 TSP  WHITE PEPPER2 TSP RED PEPPER FLAKES
1/2 LB MUSHROOMS (Sliced)
1 - 1/2 TSP MUSHROOM SOY (Pearl River Bridge Brand)
1 - 1/2 TSP GROUND SAGE 2 TSP DRIED WHOLE THYME LEAVES
1/4 CUP FRESH CURLEY PARSLEY (Chopped)
3/4 GALLON CHICKEN STOCK
1 CUP DRY WHITE WINE1/2 GALLON LONG GRAIN RICE

Method

In a 12 quart Dutch Oven, or any heavy bottomed  roaster, (like Magnalite or others) and over medium/high heat; add the livers, sausages, onions and garlic.  Use a flat spatula, stir often, and scrape the bottom of the pot so as not to allow the meats to burn, BUT, BROWN.  Saute until the onions are clear, the liver is broken and sausage if browned.

Add remaining ingredients (EXCEPT RICE), bring to a boil, reduce heat and simmer for 10 minutes, this will allow for the seasonings to marry. 
Adjust heat to high, bring to a boil, and add rice.  Stir often to ensure that rice is not sticking to the bottom of the pot.  Bring back to a boil, reduce heat to low, stir for about 2-4 minutes, or until the rice starts to absorb the stock and flavors.  Cover with a tight lid, reduce heat to lowest possible setting. And remain untouched for 25 minutes.  Serve                                     

Alternate Method
Ingredients

LOT TURKEY LIVERS (That accompanied Turkey)
LOT TURKEY GIZZARD AND HEART (That accompanied turkey, MINCED FINE!!)
1 LB SMOKED TASSO (Chopped)  (This will give it a distinctive Cajun flavor)
1/4 LB CELERY (Diced)
1/4 LB BELL PEPPER (Diced)
Add any or all of the above ingredients.
3/4 GALLON RICH TURKEY STOCK
1/2 GALLON SPECIALTY LOUISIANA POPCORN RICE

SUBSTITUTE: For the above base ingredients the chicken stock for Turkey Stock and/or regular rice for Popcorn Rice.
If you are cooking this dish as a side for a Roasted Turkey, then I like to add the liver, gizzard and heart to my Dirty Rice.  I also like to use Turkey Stock rather than the milder Chicken Stock. 

Plate Presentation

Serve right out of the Dutch Oven, OR, Place the Dirty Rice in a 2 hotel pan, garnish with fresh parsley sprigs.

Chef's Notes:
When I have already made or have in stock a dark Turkey Gravy.   I like to make my dirty rice in the same pan that I roasted the turkey.  Just pour off the accumulated grease, but retain all of the drippings and roasted veggies.  Chop them; then use that pan as I would my Dutch Oven, the drippings add a flavor that can't be matched to the Dirty Rice.

Some people would question adding mushrooms to a dirty rice.   Don't knock it till you try it, the mushrooms absorb the flavors are add a contrasting texture to the dirty rice.

Learn more from Chef Emile at Buffs on the Bayou

 Friday, July 26th  

4:30-6:30 p.m.

WTAMU Campus, Dr. Hazel Kelley Wilson Alumni Banquet Hall


Featuring acclaimed Chef Emile Stieffel and a delectable menu of food and drinks

Crawfish and Shrimp Stuffed Pasta Shells

Cajun Dirty Rice

Pralines

Creole Eggnog

Abita Michelada

Abita Black Voo Doo Beer


Audience members will have opportunity to participate in the preparation of these New Orleans-style dishes and taste them upon completion.  Cost is $75. 

RSVP by calling 806-651-2037 .

 


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