The prominent American restaurant chain Pappadeaux, sometimes known as Pappas Restaurants, offers a variety of cuisines, including Pappa’s Steakhouse, Seafood House, Bar-B-Q, and Pappa’s Burger.
Today, we’re providing the recipe for dirty rice, one of Pappadeaux Seafood Kitchen’s most well-liked side dishes. They incorporate it into all kinds of diverse dishes, whether they serve it with blackened catfish or stuff it with Cajun sausage.
Why is it known as ‘dirty rice’? It is not actually dirty, correct?
Dirty Rice derives its name from the fact that it is frequently prepared with dark ingredients such as chicken liver, ground pig, and occasionally gizzard. It has a ‘dirty’ appearance due to the presence of these wonderful particles and is generally regarded as some of the most delicious and flavorful rice available.
It is also occasionally known as “Cajun Rice.”
Equipment
- Knife
- Food processor
- Pan
- Bowl
Ingredients
- A measure of long-grain white rice equal to 2 cups
- 4 cups chicken broth
- 1/2 lb. chicken liver
- 1/2 lb. ground pork
- Four Tablespoons of Butter
- Four garlic cloves
- Onions, diced, to the quantity of a quarter cup
- Dry Mustard, 1/2 Teaspoon
- Seasoning: 2 teaspoons Old Bay
- One Teaspoon of Oregano
- Peppers, green, 1/2 cup
- Black pepper, salt, and a bay leaf, to taste
Instructions
- Chop the garlic and onion thinly.
- The meat combination is made by blending chicken livers and ground pork in a food processor for 5 minutes.
- Low-heat butter melting.
- Melt the butter, add the meat mixture, and raise the temperature to medium-high.
- Cook for 10 minutes until the raw pink turns brown like pork.
- Add old bay seasoning, oregano, salt, and black pepper to the meat mixture and sauté for 5 more minutes.
- Lower the heat to simmer the meat mixture. Add the minced garlic, onion, and dry mustard. Mix everything.
- Simmer this mixture for 3 more minutes before removing it from the heat and transferring it to a bowl.
- Now make the rice: set the saucepan (you may use the same one since it will have some good flavor from the preceding components) over high heat and add all of the chicken stock, diced bell pepper, and uncooked long-grain rice.
- After the soup boils, cover it with a lid that lets the steam out and lowers the heat to simmer.
- Stir it occasionally for 20 minutes to prevent the rice from sticking.
- After the rice is done, drain the water and add the meat mixture back to the pan. Mix everything for 5 more minutes over low heat.
- Finally! Paddadeaux Dirty Rice is ready!
More Amazing Recipes
- Paula Deen Chicken Croquettes
- Chicken Milanese Brio
- Grandma’s Chicken Casserole With Rice
- Beef Consomme Rice Recipe Campbell’s
How to store Paddadeaux dirty rice?
This is a terrific recipe to prepare in large quantities and keep for a few days because rice can be easily stored for later use. You can easily eat this a few days in a row because it goes well with so many other foods.
Put it in the refrigerator
Let the rice cool to room temperature; it will keep for longer if it is dryer before storage. Put everything in a refrigerator-safe jar that is airtight. It will remain fresh for 3 to 4 days after storage.
Maintain in the freezer
Remind yourself to chill the rice to room temperature before transferring it to a freezer bag and pressing out as much air as you can. It can be frozen and kept for one to two months.
Pappadeaux Dirty Rice Recipe
Equipment
- Knife
- Food processor
- Pan
- Bowl
Ingredients
- A measure of long-grain white rice equal to 2 cups
- 4 cups chicken broth
- 1/2 lb. chicken liver
- 1/2 lb. ground pork
- Four Tablespoons of Butter
- Four garlic cloves
- Onions, diced, to the quantity of a quarter cup
- Dry Mustard, 1/2 Teaspoon
- Seasoning: 2 teaspoons Old Bay
- One Teaspoon of Oregano
- Peppers, green, 1/2 cup
- Black pepper, salt, and a bay leaf, to taste
Instructions
- Chop the garlic and onion thinly.
- The meat combination is made by blending chicken livers and ground pork in a food processor for 5 minutes.
- Low-heat butter melting.
- Melt the butter, add the meat mixture, and raise the temperature to medium-high.
- Cook for 10 minutes until the raw pink turns brown like pork.
- Add old bay seasoning, oregano, salt, and black pepper to the meat mixture and sauté for 5 more minutes.
- Lower the heat to simmer the meat mixture. Add the minced garlic, onion, and dry mustard. Mix everything.
- Simmer this mixture for 3 more minutes before removing it from the heat and transferring it to a bowl.
- Now make the rice: set the saucepan (you may use the same one since it will have some good flavor from the preceding components) over high heat and add all of the chicken stock, diced bell pepper, and uncooked long-grain rice.
- After the soup boils, cover it with a lid that lets the steam out and lowers the heat to simmer.
- Stir it occasionally for 20 minutes to prevent the rice from sticking.
- After the rice is done, drain the water and add the meat mixture back to the pan. Mix everything for 5 more minutes over low heat.
- Finally! Paddadeaux Dirty Rice is ready!
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