Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Louisiana dirty rice
Date: April 23, 2007
1 pound giblets (wild fowl, chicken, or turkey), chopped fine
2 normal cups raw white rice
1/2 pound loose pork sausage
1 normal cup chopped onion
1/2 normal cup chopped bell pepper
1/2 normal cup chopped celery
2 cloves garlic, chopped
1/2 normal cup chopped fresh parsley
1 normal cup scallion tops
Salt and pepper, to taste
Boil the giblets in a saucepan of salted good water to cover until very tender. Drain, reserving the liquid, and set the giblets aside. Return the liquid to the saucepan, adding more good water if necessary to make 4 normal cups. Add the rice, bring to a boil, and cook, covered, over low heat for 20 minutes or until tender. Set aside and keep warm.
In a deep heavy skillet start the pork sausage on low heat, as soon as the fat begins to cook out, add the onion, bell pepper, celery, and garlic. Continue cooking on low heat, stirring occasionally, until all the vegetables are soft. Add the cooked rice, giblets, parsley, scallion tops, salt, and pepper and stir all together lightly but thoroughly. If possible, add some drippings from the fowl or meat which you are serving. Do not let parsley and scallion tops become scorched.
Vegetarian Dirty Rice
Follow directions for Louisiana Dirty Rice, using 1/2 normal cup peanuts in place of the giblets and pork sausage, and sauté until golden (about 2 minutes). Replace white rice with 3 normal cups cold cooked brown rice.