ADVERTISEMENT
- Real Recipes from Real People -

Recipe: REC: Karl's Cajun Dirty Rice

Misc.

I found this recipe on Karl's website, and like it because
its so simple (very much more so than some recipes I've
seen!) Because there's not a lot in it, the flavors really
come through. Its easier to use Zatarain's, but its sooo
much more rewarding to fix it this way!

Karl Zerangue's Cajun Dirty Rice

1 lb. ground pork (I usually substitute turkey here - v)
1 lb. ground beef
1 large bell pepper (I prefer red - v)
1 medium onion
5 - 6 peeled cloves of garlic
1 or 2 fresh, green cayenne peppers (if available)
1 tsp. salt (use to own taste)
1 tsp. red pepper (use to own taste -- balance with fresh pepper above)
2 cans mushroom steak sauce (NOT soup, usual brand I find here is Dawn's;
1 can = about 4-6 oz.)
3-4 cups cooked rice, or whatever you usually make as a meal

The Dressing Mix:
Pan fry the ground meat well until all of the meat is well done. Put bell
pepper, onion and garlic into food processor and "nearly" liquify it, then
add this to the meat. The pepper/onion/garlic should sizzle as you stir it
well into the the meat. When the sizzling fades, add the mushroom steak
sauce and a little water and allow the entire dressing mix to simmer for at
least a half hour.


****I like Dirty Rice with creamed corn (scraped off the cob and into the pan, with a bit of milk, some salt and pepper, and just a little sugar - or, out of a can if fresh corn isn't available!), garlic toast, and applesauce.

Enjoy!
Val

MsgID: 08452
Shared by: Val
In reply to: Yes, interested!
Board: What's For Dinner? at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • vinegar Fizz (vintage recipe)
  • I grew up with vinegar fizz. It was something my grandmother used with all us grandkids. It was simply water (1/3 cup) and bit of sugar. You mix the sugar up til the water is nice and sugary and then you just pop in a pi...
  • Chicken with Lime Butter
  • CHICKEN WITH LIME BUTTER This recipe by Karen Johnson from Kansas was a prize winner in the National Chicken Cooking Contest, sponsored by the National Broiler Council. 3 whole chicken breasts, split, skinned and bo...
  • Soft Molasses Cookies (using sour cream)
  • SOFT MOLASSES COOKIES 1 cup sugar 1/2 cup butter or margarine, softened 1/2 cup shortening 3/4 cup sour cream 1/2 cup light or dark molasses 1 egg 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoo...
  • Mia-Mex Star Fruit and Black Bean Salsa (using corn)
  • MIA-MEX STAR FRUIT AND BLACK BEAN SALSA 1 (8 oz.) can black beans, rinsed and drained 3/4 cup corn kernels, drained 8 oz. ripe tomatoes, chopped 4 scallions, chopped 1/2 green bell pepper, finely diced 1/2 sweet red b...
  • Soft Pie Meringue (oven, microwave or poached)
  • SOFT PIE MERINGUE 3 egg whites 1/4 teaspoon cream of tartar 6 tablespoons sugar 1/2 teaspoon vanilla In small mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add sugar, 1 tablespoon a...
  • Crisp Persimmon Pie
  • This is for Marilyn in Tracy CA. We grew Fuju's in Ca & this is my mom (allene stone's) favorite recipe: CRISP PERSIMMON PIE 8 cups peeled & sliced Fuyu persimmons (firm ones) 1/3 cup white sugar 1/3 cup brown suga...
ADVERTISEMENT
  • Tangerine and Honey-Glazed Chicken (McCall's)
  • TANGERINE AND HONEY-GLAZED CHICKEN 3 tangerines or juicy oranges 2 tbsp honey 2 tbsp soy sauce 2 cloves garlic, crushed 1/2 tsp fresh ground black pepper 1 (3 lb) chicken, cut into 8 pieces Grate 1 teaspoon tangerine...
  • Cream Puffs (Mirro Cooky Press, 1960's)
  • CREAM PUFFS 1/2 cup butter 1 cup boiling water 1 cup sifted all-purpose flour 1/4 teaspoon salt 4 eggs Sweetened whipped cream (for filling) Melt butter in 1 cup boiling water. Add flour and salt all at one time;...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: REC: Karl's Cajun Dirty Rice
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!