Dirty rice recipe help!!!!
My aunt gave me this recipe and she lives Beaumont TX. I've never tasted dirty rice as good as her's.
1 tub of Saviore dressing mix
1 package of Louisiana Fish Fry dirty rice mix
4 tbsp oil
1 onion minced fine
1/2 cup green bell pepper chopped fine
1 lb ground round beef
1 1/2 cup of water or chicken broth
2 1/2 cups of cooked rice then time I used Zatarain rice
1 1/2 tsp salt
1/4 tsp red pepper
1/4 poultry seasoning
2 tbsp parsley
1 clove of garlic minced
2 tbsp of chopped green onion tops
Cook Liver in enough water to cover for about 30 minutes, then drain. Saute onion, garlic and celery slowly in oil until limp, then drain oil. Add chopped livers, bell peppers, salt, red pepper, poultry seasonings, onion and parsley, add water or chicken broth. Cook slowly for 30 min. add rice and then mix well.
This is was my third trying to make dirty rice and I think there is something to this recipe that my Aunt is not telling me about this recipe.
Any tips are suggestions
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tyson01mx
Jun 21, 2012 01:00 PM
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re: rasputina
goodhealthgourmet
Dec 25, 2011 05:22 PM
OP said above that the livers are already in that Savoie mix.
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goodhealthgourmet
Dec 25, 2011 02:42 PM
one of the things that often comes up in discussion here on CH is the fact that the *same exact* recipe can produce different results depending on who's making it. we all handle/treat ingredients differently, and method can have a huge impact on how it turns out. as Terrie so wisely suggested already, the absolute best thing you can do is watch/help her make it...preferably more than once.
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Well, I see a couple of problems with the recipe...
1) There is no liver listed anywhere, except in the directions
2) It doesn't tell you what to do with the ground beef
3) It doesn't tell you what to do with either of the dirty rice/stuffing mixes. I know the Louisiana one has rice in it, so it will need to cook awhile before you add the additional cooked rice.
In general, this recipe seems to be missing some important info.
I know dirty rice traditionally includes liver, but I only like it if it does not have liver. So, I'd be tempted to try this recipe, subbing the ground round (browned) for the liver? I still have no clue what to do with the mixes. I'd need to see the directions for them.›1 Reply-
re: onrushpam
My aunt don't get me step by step directions. She quickly gave me these directions. I even emailed her this recipe. She said that it looks fine and I asked her is this the way she makes her dirty rice and she said yes.
1) the liver is the Savoie dressing mix has the liver in it. and it is already cooked. I just added to the browned ground beef and I added the cooked rice to it, also.
2) you brown the ground beef and then drain it.
3) I don't have an answer to this question. You so right, there is some important information missing from this recipe.
I will call her tomorrow.
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Terrie H.
Dec 25, 2011 01:20 PM
It's going to be close to impossible for the readers here to know what's different because of the combination of boxed mixes and we haven't tasted her version of the dish in order to compare. You might want to just ask her for her advice. Tell her that yours doesn't come out as good as hers and ask her for advice, and better yet, ask her if you can spend time with her while she makes the dish.
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MinkeyMonkey
Dec 25, 2011 01:12 PM
Would you describe the difference between your aunt's and yours? Is it the taste or ...?
My best out-of-the-blue guess would be that she used lard or bacon grease rather than oil.
I'm curious no!
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re: MinkeyMonkey
MinkeyMonkey, I've never had my own way of making dirty rice, I just really like the way her's taste. I usually don't cook, but I'm trying to learning how to cook some dishes that I really like. The first time she gave me this recipe, she left some steps out. When I called her, she gave me more information. She told me to use oil and she didn't specificy what kind of oil to use.
Thank you
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