Mephitis mephitis, Philosophiæ Doctor (floyd_mephit) wrote,
Mephitis mephitis, Philosophiæ Doctor

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No, I will not throw salt and "take it up a notch"

Oh and now that I've checked my friends' list I realize that I could have posted the recipe for my dirty rice (which is a real ""Cajun"" dish so I'm told). Here, for you:

3 cups cooked white rice
1 pound ground beef
1 pound chicken gizzards (or just 2 pounds ground beef if you are gizzard-less)
.75 cup onion
.5 cup bell pepper
.75 cup celery
.5 cup green onion
2 tablespoons oil
2 teaspoon salt
1 teaspoon cayenne pepper
2 bay leaves
3 dashes thyme
1 cup water

So, first you heat a big cast iron skillet (or dutch oven) with the oil, and then brown the beef and gizzards for 10 minutes (or until they are no longer pink). Second, put in the chopped bell pepper, onion, and celery and cook for maybe 10 minutes or until limp while constantly stirring with a wooden paddle or something like that. Next, pour in the water and bay leaves and mix together. Reduce the heat to medium-low and simmer on the stove for another 10 or so minutes, until almost all of the water is reduced. Then, add in all the rice, green pepper, salt, cayenne, and thyme and mix like a son of a bitch. Let it stay on low heat until it's all nice and warm, mixing occasionally (but don't let it burn on the bottom). After it's good and warm taste it and decide that you (like me) think it's too bland, like a yankee cooked it; and so add more cayenne and salt, or just add Tony Sachere's to make things easier, mix again, taste, repeat until it's seasoned enough. Then let it sit on low for a couple more minutes to seep it all in, and take it off of the stove and eat it all up.


If they don't sell Tony Sachere's where you live (tsk) then you can just add cayenne, salt, black/white/red pepper, onion and garlic powder, and maybe lemon&pepper. Also, be careful how much water you add, or it won't all reduce (I added a little too much tonight) but you can let it steam out by nuking your platefull for 30 seconds. And don't add the green pepper until you're just about ready to eat, for obvious reasons. This dish tastes best when cooked in cast iron and stirred with wood.

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