Update: last year's posting had the green onion tops missing.
Authentic Cajun Dirty Rice Dressing
1 lb hot pork sausage (Owens or jimmy dean's will work)
1 lb chopped chicken/turkey gizzards and hearts
1 lb coarse ground beef (chili ground)
1 lb chopped calf liver or chicken livers
2 large onions - chopped
2 bunches green onion tops - chopped
2 large bell peppers - chopped
1 medium bunch of celery - chopped
4 cloves garlic - finely chopped
8 - 12 cups of REAL cooked rice - (texmati is good, NO Uncle Ben's!)
OR - cook four cups of raw rice in a rice cooker.
If you have one, cook the gizzards and hearts in a pressure cooker first,
then chop.
Brown all meat together in a cast iron pot/Dutch oven. Season with PLENTY of
black pepper, add chopped vegetables and 'cook, cover and stir' in various
combinations until onions/celery are clear, salt to taste, add some more
black pepper. (Tony Chachere's Cajun Seasoning is excellent as a substitute
for the salt, but not for the black pepper)
Thoroughly stir in fluffy, cooked rice until the desired "dryness" is
achieved.
--
www.e-woodshop.net
Last update: 11/06/04
In article <[email protected]>, Swingman
<[email protected]> wrote:
> Update: last year's posting had the green onion tops missing.
>
> Authentic Cajun Dirty Rice Dressing
>
> 1 lb hot pork sausage (Owens or jimmy dean's will work)
> 1 lb chopped chicken/turkey gizzards and hearts
> 1 lb coarse ground beef (chili ground)
> 1 lb chopped calf liver or chicken livers
<snip>
Who needs a bird? Love this stuff (just double my Lipitor).
Happy Thanksgiving to all!
Lou
In article <[email protected]>, patriarch
<patriarch>[email protected]> wrote:
> When do I add the BLO? ;-)
>
> Patriarch,
> thinking he had mistakenly downloaded a.f.b....
You're not the only one!
I was just out tending the fire (at 1 a.m.), preparing to plop a
brisket down for a shift party at work tomorrow evening. I was going
over my mental checklist, went to the a.f.b. FAQ, and this was the very
next message I read. ;-)
Kevin
In article <[email protected]>, [email protected] says...
> Update: last year's posting had the green onion tops missing.
>
> Authentic Cajun Dirty Rice Dressing
>
I wasn't hungry till I read the recipe :-).
--
Homo sapiens is a goal, not a description
"Swingman" <[email protected]> wrote in
news:[email protected]:
> Update: last year's posting had the green onion tops missing.
>
> Authentic Cajun Dirty Rice Dressing
>
> 1 lb hot pork sausage (Owens or jimmy dean's will work)
> 1 lb chopped chicken/turkey gizzards and hearts
> 1 lb coarse ground beef (chili ground)
> 1 lb chopped calf liver or chicken livers
> 2 large onions - chopped
> 2 bunches green onion tops - chopped
> 2 large bell peppers - chopped
> 1 medium bunch of celery - chopped
> 4 cloves garlic - finely chopped
>
> 8 - 12 cups of REAL cooked rice - (texmati is good, NO Uncle Ben's!)
> OR - cook four cups of raw rice in a rice cooker.
>
> If you have one, cook the gizzards and hearts in a pressure cooker
> first, then chop.
>
> Brown all meat together in a cast iron pot/Dutch oven. Season with
> PLENTY of black pepper, add chopped vegetables and 'cook, cover and
> stir' in various combinations until onions/celery are clear, salt to
> taste, add some more black pepper. (Tony Chachere's Cajun Seasoning is
> excellent as a substitute for the salt, but not for the black pepper)
>
> Thoroughly stir in fluffy, cooked rice until the desired "dryness" is
> achieved.
>
When do I add the BLO? ;-)
Patriarch,
thinking he had mistakenly downloaded a.f.b....
ps: It's woodworking, if you use a wooden spoon, right? Happy Thanksgiving
to each of you, wherever you are, whether it's a holiday in your town or
not. We have much for which to be thankful, we wooddorkers.
On Tue, 23 Nov 2004 15:10:03 -0600, "Swingman" <[email protected]> wrote:
>Update: last year's posting had the green onion tops missing.
>
Actually this receipe works good for m. Has nothing to do with wood
working at all!
> 1 cup of water
> 1 tsp baking soda
> 1 cup of sugar
> 1 tsp salt
> 1 cup of brown sugar
> lemon juice
> 4 large eggs
> 1 cup nuts
> 2 cups of dried fruit
> 1 bottle Jose Cuervo Tequila
>
> Sample the Cuervo to check quality. Take a large bowl, check the Cuervo
> again, to be sure it is of the highest quality, pour one level cup and
> drink. Turn on the electric mixer. Beat one cup of butter in a large
> fluffy bowl. Add one teaspoon of sugar. Beat again. At this point it's
> best to make sure the Cuervo is still OK, try another cup, just in case.
> Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck
in
> the cup of dried fruit, Pick the frigging fruit off floor. Mix on the
> turner. If the fried druit gets stuck in the beaterers just pry it loose
> with a drewscriver. Sample the Cuervo to check for tonsisticity. Next,
> sift two cups of salt, or something. Who giveshz a sheet. Check the Jose
> Cuervo. Now shift the lemon juice and strain your nuts. Add one table.
> Add a spoon of sugar, or somefink. Whatever you can find. Greash the
oven.
> Turn the cake tin 360 degrees and try not to fall over. Don't forget to
> beat off the turner. Finally, throw the bowl through the window, finish
the
> Cose Juervo and make sure to put the stove in the dishwasher.
>
> CHERRY MISTMAS
>
On Tue, 23 Nov 2004 15:10:03 -0600, "Swingman" <[email protected]> wrote:
>Update: last year's posting had the green onion tops missing.
No Sauce Piquante?
Regards,
Tom.
Thomas J. Watson - Cabinetmaker, ret.
tjwatson1ATcomcastDOTnet (real email)
http://home.comcast.net/~tjwatson1/