Before every 2015 Packers game, we’re giving you a fun, yummy recipe to share at your Packer party courtesy of our favorite SE Wisconsin home-cooking extraordinaire, Stacy Joers*. For this week’s game, Thursday, September 3rd, we’re serving up DIRTY RICE.
Photo is of Emeril’s dirty rice served at his Delmonico restaurant in New Orleans, Louisiana
Serving Size : 8
1 whole chicken — cut up
1 quart water
1/2 cup butter
2 cups converted rice
2 large onions — diced
1 large green pepper — diced
3 stalks celery — diced
6 cloves garlic — minced
1/4 cup parsley — minced
1 tablespoon creole seasoning
1 teaspoon salt
black pepper — to taste
Place chicken pieces in a large saucepan and cover with water (true Cajuns use the giblets, as well). Bring to a boil and simmer for 45 minutes – 1 hour, or until chicken is thoroughly cooked. Skim any scum that rises to the surface during the simmer time. Remove the chicken from the stock and allow chicken to cool enough to be handled, then remove chicken from bones and dice (dice giblets, too, if using). Place chicken meat back in the stock and keep warm.
Melt butter in a heavy bottomed saucepan and saute the rice until it is starting to brown. Add the onions, green pepper and celery and saute a few minutes more. Add the garlic and parsley and stir until fragrant, about 30 seconds. Add the chicken and the stock to the rice. The liquid should be about 1 inch above the rice; if needed, add more water.
Add seasonings and bring to a boil. Reduce heat and simmer, uncovered, until most of the liquid has evaporated, stirring occasionally. Cover and cook over very low heat for about 15 minutes more. Remove from heat and let stand, covered, for about 10 minutes.
When ready to serve, stir well.
Per Serving (excluding unknown items): 574 Calories; 31g Fat (49.0% calories from fat); 29g Protein; 44g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 575mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrate
NOTES : To make jambalaya, use this dirty rice recipe except for the giblets. I put whatever I want, sometimes shrimp, smoked sausage, ham, or whatever. The shrimp jambalaya is the best. Add tomatoes to make it a red jambalaya.
Can use boneless chicken or other chicken pieces and brown before adding the rice. Then use canned chicken stock in place of the homemade.
Let us know what you think. GO PACK GO!
*Stacy Joers is a Caledonia resident, has her degree in Culinary Arts and teaches cooking demonstrations all over SE Wisconsin since 1992. Information about her classes is available at www.cookingwithclass.com.