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re: Dirty rice and rice dressing the same thing?
Posted on 9/16/20 at 10:36 am to SUB
Posted on 9/16/20 at 10:36 am to SUB
quote:
Like many cajun dishes, there are many ways to make it.
I've always stirred in precooked white rice into my dressing mixture when making it (sometimes using livers and gizzards, sometimes not). I sort of assumed that's they way it's generally done.
Recipe posted above cooks the rice in it.
Whats more prevalent says the board?
3
Posted on 9/16/20 at 10:57 am to Y.A. Tittle
quote:
I've always stirred in precooked white rice into my dressing mixture when making it (sometimes using livers and gizzards, sometimes not). I sort of assumed that's they way it's generally done.
My family always did it this way (and rice should be cool as to prevent it getting mushy). My family also referred to the dish as rice dressing. Like some others, I had never heard of "dirty rice" until probably late high school / college.
Posted on 9/16/20 at 11:12 am to SUB
quote:
rice should be cool
yep
Posted on 9/16/20 at 12:04 pm to bdevill
in my world rice dressing referred to the liver gizzard etc dressing mix usually for holidays. When I make my dressing mix I go ahead and make a pot full, freeze some in qt bags for easy future meals I use like 7 different meats so it makes a ;pot full anyways.
That is dressing.
Dirty rice is anything ya make and add cooked rice. Add raw rice cook it together and its jambalaya. Add cooked rice and it is dirty
That is dressing.
Dirty rice is anything ya make and add cooked rice. Add raw rice cook it together and its jambalaya. Add cooked rice and it is dirty
Posted on 9/16/20 at 12:19 pm to CroakaBait
Pretty much the same thing.
Posted on 9/16/20 at 12:22 pm to Y.A. Tittle
I cook my rice before hand and use cold rice.
Posted on 9/16/20 at 1:24 pm to LSUJML
quote:
But the real question is do you add raisins to your rice dressing?
This is what prompted the thread, because my dad makes a rice dressing at thanksgiving that has raisins in it. Ingredients are pretty much what everyone has listed, minus organ meats, just ground beef, and with raisins added. Consistency is more moist than the dirty rice I’m used to and the raisins swell from cooking. Closest recipe that I found online is called Dulac Dirty Rice. Posted on 9/18/20 at 7:53 am to Captain Ray
quote:
in my world rice dressing referred to the liver gizzard etc dressing mix
There was a fried chicken place growing up that battered and chicken fried the gizzards and livers, and added em chopped up to their rice dressing. Best rice dressing ever.
Also good is adding cubed "stale" bread instead of rice to a dressing mix. It comes out like stuffing.. Served with barbeque.
This post was edited on 9/18/20 at 7:58 am
Posted on 9/18/20 at 1:30 pm to bdevill
quote:. I think If there’s a distinction, then this is it. Gizzards give dirty rice a distinctive flavor.
rice dressing has beef and pork and dirty rice has dressing meat with chicken gizzards and livers added.
This post was edited on 9/18/20 at 1:31 pm
Posted on 9/19/20 at 9:43 am to LSUJML
quote:
But the real question is do you add raisins to your rice dressing?
That’s a picadillo. A Cuban version of a rice dressing I think.
Posted on 9/19/20 at 10:02 am to LSUJML
quote:
But the real question is do you add raisins to your rice dressing?
I physically recoiled when I read this post.
Posted on 9/21/20 at 11:25 pm to CroakaBait
To settle this debate in our house, we have agreed to call it "Dirty Rice Dressing."
We use a mixture of ground beef, ground pork, pork/chicken/turkey liver, chicken/turkey gizzards, onions, bell peppers, and your basic Cajun/Creole seasoning all ground and browned with a little meat juice until it's the consistency of a thick chili, then fold it together with cooked rice and season it with ground sage just until you can taste it ... then finish it off with green onion tops folded in.
Whatever title you wanna give it, what you're gonna CALL it is delicious.
We use a mixture of ground beef, ground pork, pork/chicken/turkey liver, chicken/turkey gizzards, onions, bell peppers, and your basic Cajun/Creole seasoning all ground and browned with a little meat juice until it's the consistency of a thick chili, then fold it together with cooked rice and season it with ground sage just until you can taste it ... then finish it off with green onion tops folded in.
Whatever title you wanna give it, what you're gonna CALL it is delicious.
Posted on 9/22/20 at 10:25 am to alajones
Question for all those that add livers and gizzards. Do you slice them to be pretty small or do you leave them whole?
Posted on 9/22/20 at 10:26 am to SUB
quote:
Question for all those that add livers and gizzards. Do you slice them to be pretty small or do you leave them whole?
I chop mine up very finely, after i cook them.
This post was edited on 9/22/20 at 11:03 am
Posted on 9/22/20 at 10:46 am to Y.A. Tittle
Most ways make pretty good dirty rice. They just taste slightly different.
Mine:
Lots of stuff, all typical
Livers and gizzards. Also ground beef and country sausage
add dry rice and cook it in the pan with the stuff because I like it that way.
Looks like dirty rice and tastes just like I like it.
Mine:
Lots of stuff, all typical
Livers and gizzards. Also ground beef and country sausage
add dry rice and cook it in the pan with the stuff because I like it that way.
Looks like dirty rice and tastes just like I like it.
This post was edited on 9/22/20 at 10:47 am
Posted on 9/22/20 at 2:36 pm to SUB
quote:
Question for all those that add livers and gizzards. Do you slice them to be pretty small or do you leave them whole?
Chopped up on the same level as the ground beef and pork. The livers are easy to do that to in the pot with a metal cooking spoon, but in order to have the gizzards really tender, I put them in a crock pot overnight the day before I make the Dirty Rice Dressing. It gets them so tender you can cut 'em with a spork. Then I just chop them all up in the pot with the other meats until everything is like a chili consistency.
Posted on 9/22/20 at 8:36 pm to SUB
Grind them up with the beef and pork.
This post was edited on 9/23/20 at 6:12 am
Posted on 9/24/20 at 5:37 pm to SUB
I chop gizzards into little bits for my dirty rice.
Posted on 9/24/20 at 5:53 pm to CroakaBait
Growing up I always used the terms interchangeably.
But I happened to be browsing through Donald Link's cookbook today and came across his recipe for dirty rice. He specifically states:
But I happened to be browsing through Donald Link's cookbook today and came across his recipe for dirty rice. He specifically states:
quote:
The main difference between dirty rice and rice dressing is that rice dressing is generally made with ground beef or pork, whereas dirty rice is made with pork and chicken livers."
Posted on 9/24/20 at 9:12 pm to BugAC
quote:
Question for all those that add livers and gizzards. Do you slice them to be pretty small or do you leave them whole?
If they're fried, they're also chopped fine. Those crumbs of seasoned and fried batter are the bomb.
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