|The Louisiana New Garde|
|by Nancy Ross Ryan|
Capturing the emergence of new Louisiana cuisine, this full-color, companion cookbook to the international television series "Great Chefs" feature...
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Cook rice according to directions. ... minutes. Add green onions and parsley, toss and bake another 15 minutes. (May add hot sauce if want this hotter.)
Brown meats in olive oil. Remove and saute vegetables. Mix together with rice and seasonings. Mix in onion tops. Great as a side dish for barbecues.
Cook as directed ... Pour over cooked rice. When the ... baking dish and dot with butter and brown in 350 degree oven for 15 minutes. Serves 8 to 10 people.
Boil gizzards and ... transparent. Add 2 cups seasoned stock from boiling gizzards to chopped meat and seasonings. Simmer 30 to 45 minutes, mix with rice and serve.
Brown ground meat ... other seasoning except rice. Let cook ... rice, salt, pepper, and water. Cover and simmer for about 30 minutes or until rice is cooked.
In a large, ... giblets, stock, garlic, rice, wine, mint ... stirring occasionally, for about 20 minutes. Reduce heat to low, cover, and cook for 1 hour.
In a large ... giblets, stock, garlic, rice, wine, mint ... 1 hour. Leftover Dirty Rice can be ... or enough to stuff 1 large hen or 8 to 10 bell peppers.
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