I have a craving for REC:

[US Janet]

I have got a craving for Dirty Rice. I'll have to wait until after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom

DIRTY RICE

This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish),
with a few annotations.
She passed this on to me when I first moved to California, and it came
in handy when I had to fend for myself to get Louisiana food. Thanks,
Aunt Nettie!

4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used);
OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and
thighs to serve as an entree with the rice. If you're making this as a
side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum
that rises to the surface.) Let cool and remove the meat from the
bones. Finely mince the meat and giblets, then return to the water;
set aside for the moment.

"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
transparent.

"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.

"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove
from heat and let rice set for about 10 minutes. When ready to serve,
stir rice well.

"Very tasty," said Aunt Nettie.

She added, "If you would like to make jambalaya, you can 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."

Chuck Taggart

Janeet US

[dsi1]

I have got a craving for Dirty Rice. I'll have to wait until after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
DIRTY RICE
This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish),
with a few annotations.
She passed this on to me when I first moved to California, and it came
in handy when I had to fend for myself to get Louisiana food. Thanks,
Aunt Nettie!
4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used);
OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and
thighs to serve as an entree with the rice. If you're making this as a
side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum
that rises to the surface.) Let cool and remove the meat from the
bones. Finely mince the meat and giblets, then return to the water;
set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
transparent.
"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove
from heat and let rice set for about 10 minutes. When ready to serve,
stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can 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."
Chuck Taggart
Janeet US

I had some kind of platter from 7-Eleven for breakfast. It's some stuff on top of some rice.

https://photos.app.goo.gl/6xU9YoWSmFuLctdE6

[bruce bowser]

Post by dsi1

I have got a craving for Dirty Rice. I'll have to wait until after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
DIRTY RICE
This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish),
with a few annotations.
She passed this on to me when I first moved to California, and it came
in handy when I had to fend for myself to get Louisiana food. Thanks,
Aunt Nettie!
4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used);
OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and
thighs to serve as an entree with the rice. If you're making this as a
side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum
that rises to the surface.) Let cool and remove the meat from the
bones. Finely mince the meat and giblets, then return to the water;
set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
transparent.
"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove
from heat and let rice set for about 10 minutes. When ready to serve,
stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can 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."
Chuck Taggart
Janeet US

I had some kind of platter from 7-Eleven for breakfast. It's some stuff on top of some rice.

Knowing you Hawai'ians? Its probably loco moco, right? Two hamburger patties, a fried egg and rice covered by onions, mushrooms and beef gravy?

[dsi1]

Post by dsi1

I have got a craving for Dirty Rice. I'll have to wait until after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
DIRTY RICE
This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish),
with a few annotations.
She passed this on to me when I first moved to California, and it came
in handy when I had to fend for myself to get Louisiana food. Thanks,
Aunt Nettie!
4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used);
OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and
thighs to serve as an entree with the rice. If you're making this as a
side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum
that rises to the surface.) Let cool and remove the meat from the
bones. Finely mince the meat and giblets, then return to the water;
set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
transparent.
"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove
from heat and let rice set for about 10 minutes. When ready to serve,
stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can 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."
Chuck Taggart
Janeet US

I had some kind of platter from 7-Eleven for breakfast. It's some stuff on top of some rice.

Knowing you Hawai'ians? Its probably loco moco, right? Two hamburger patties, a fried egg and rice covered by onions, mushrooms and beef gravy?

It was not a loco moco although that's a good guess. It was scrambled eggs on top of rice with potatoes, sausage, and ham. It was a little strange.

[Ophelia]

Post by dsi1

Post by dsi1

I have got a craving for Dirty Rice. I'll have to wait until after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
DIRTY RICE
This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish),
with a few annotations.
She passed this on to me when I first moved to California, and it came
in handy when I had to fend for myself to get Louisiana food. Thanks,
Aunt Nettie!
4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used);
OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and
thighs to serve as an entree with the rice. If you're making this as a
side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum
that rises to the surface.) Let cool and remove the meat from the
bones. Finely mince the meat and giblets, then return to the water;
set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
transparent.
"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove
from heat and let rice set for about 10 minutes. When ready to serve,
stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can 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."
Chuck Taggart
Janeet US

I had some kind of platter from 7-Eleven for breakfast. It's some stuff on top of some rice.

Knowing you Hawai'ians? Its probably loco moco, right? Two hamburger patties, a fried egg and rice covered by onions, mushrooms and beef gravy?

It was not a loco moco although that's a good guess. It was scrambled eggs on top of rice with potatoes, sausage, and ham. It was a little strange.

Rice with potatoes??? Not something I have ever heard of!

How do you do that?

[dsi1]

Rice with potatoes??? Not something I have ever heard of!
How do you do that?

it's not something that I would cook up but I'd sure eat it again. My understanding is that these local scramble bowls are pretty popular. You can even get a deluxe version with different sausage and furikake - just top with ketchup and Sriracha. Holy smokes, that's good! The weird part is you can't get it at any restaurant - just 7-Elevens.

Loading Image...

[Ophelia]

Post by dsi1

Rice with potatoes??? Not something I have ever heard of!
How do you do that?

it's not something that I would cook up but I'd sure eat it again. My understanding is that these local scramble bowls are pretty popular. You can even get a deluxe version with different sausage and furikake - just top with ketchup and Sriracha. Holy smokes, that's good! The weird part is you can't get it at any restaurant - just 7-Elevens.
https://www.honolulumagazine.com/content/uploads/2021/01/scramble.jpg

======

Thank you! I will have a look at that:))) Let me know if you do
make it:)

[US Janet]

On Mon, 22 Nov 2021 11:25:40 -0800 (PST), dsi1

Post by dsi1

I have got a craving for Dirty Rice. I'll have to wait until after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
DIRTY RICE
This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish),
with a few annotations.
She passed this on to me when I first moved to California, and it came
in handy when I had to fend for myself to get Louisiana food. Thanks,
Aunt Nettie!
4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used);
OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and
thighs to serve as an entree with the rice. If you're making this as a
side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum
that rises to the surface.) Let cool and remove the meat from the
bones. Finely mince the meat and giblets, then return to the water;
set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
transparent.
"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove
from heat and let rice set for about 10 minutes. When ready to serve,
stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can 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."
Chuck Taggart
Janeet US

I had some kind of platter from 7-Eleven for breakfast. It's some stuff on top of some rice.
https://photos.app.goo.gl/6xU9YoWSmFuLctdE6

I immediately thought it was a Hawaiian dish but I was surprised by
the potatoes.
Janet US

[dsi1]

Post by US Janet
On Mon, 22 Nov 2021 11:25:40 -0800 (PST), dsi1

Post by dsi1

I have got a craving for Dirty Rice. I'll have to wait until after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
DIRTY RICE
This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish),
with a few annotations.
She passed this on to me when I first moved to California, and it came
in handy when I had to fend for myself to get Louisiana food. Thanks,
Aunt Nettie!
4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used);
OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and
thighs to serve as an entree with the rice. If you're making this as a
side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum
that rises to the surface.) Let cool and remove the meat from the
bones. Finely mince the meat and giblets, then return to the water;
set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
transparent.
"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove
from heat and let rice set for about 10 minutes. When ready to serve,
stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can 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."
Chuck Taggart
Janeet US

I had some kind of platter from 7-Eleven for breakfast. It's some stuff on top of some rice.
https://photos.app.goo.gl/6xU9YoWSmFuLctdE6

I immediately thought it was a Hawaiian dish but I was surprised by
the potatoes.
Janet US

It has regular American style pork sausage and Japanese Arabiki pork sausage plus ham. It's a porky bento box. Maybe it's too much pork.

[Michael Trew]

Post by dsi1

I have got a craving for Dirty Rice. I'll have to wait until after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
DIRTY RICE
This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish),
with a few annotations.
She passed this on to me when I first moved to California, and it came
in handy when I had to fend for myself to get Louisiana food. Thanks,
Aunt Nettie!
4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used);
OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and
thighs to serve as an entree with the rice. If you're making this as a
side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum
that rises to the surface.) Let cool and remove the meat from the
bones. Finely mince the meat and giblets, then return to the water;
set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
transparent.
"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove
from heat and let rice set for about 10 minutes. When ready to serve,
stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can 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."
Chuck Taggart
Janeet US

I had some kind of platter from 7-Eleven for breakfast. It's some stuff on top of some rice.
https://photos.app.goo.gl/6xU9YoWSmFuLctdE6

Gas stations on your rock server rather odd food. Our 7-11's usually
only carry bags of chips and hot dog rollers...

[dsi1]

Post by dsi1

I have got a craving for Dirty Rice. I'll have to wait until after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
DIRTY RICE
This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish),
with a few annotations.
She passed this on to me when I first moved to California, and it came
in handy when I had to fend for myself to get Louisiana food. Thanks,
Aunt Nettie!
4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used);
OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and
thighs to serve as an entree with the rice. If you're making this as a
side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum
that rises to the surface.) Let cool and remove the meat from the
bones. Finely mince the meat and giblets, then return to the water;
set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
transparent.
"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove
from heat and let rice set for about 10 minutes. When ready to serve,
stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can 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."
Chuck Taggart
Janeet US

I had some kind of platter from 7-Eleven for breakfast. It's some stuff on top of some rice.
https://photos.app.goo.gl/6xU9YoWSmFuLctdE6

Gas stations on your rock server rather odd food. Our 7-11's usually
only carry bags of chips and hot dog rollers...

It's not too odd. It's food that we like.

[Bruce]

On Mon, 22 Nov 2021 23:34:00 -0800 (PST), dsi1

Post by dsi1

Gas stations on your rock server rather odd food. Our 7-11's usually
only carry bags of chips and hot dog rollers...

It's not too odd. It's food that we like.
http://youtu.be/-YhbxPzWKW4

"we" :)

[dsi1]

Post by Bruce
On Mon, 22 Nov 2021 23:34:00 -0800 (PST), dsi1

Post by dsi1

Gas stations on your rock server rather odd food. Our 7-11's usually
only carry bags of chips and hot dog rollers...

It's not too odd. It's food that we like.
http://youtu.be/-YhbxPzWKW4

"we" :)

Yes, everybody on this rock likes the same thing.

[dsi1]

On Tue, 23 Nov 2021 01:19:15 -0800 (PST), dsi1

Post by dsi1

Post by Bruce
On Mon, 22 Nov 2021 23:34:00 -0800 (PST), dsi1

Post by dsi1

Gas stations on your rock server rather odd food. Our 7-11's usually
only carry bags of chips and hot dog rollers...

It's not too odd. It's food that we like.
http://youtu.be/-YhbxPzWKW4

"we" :)

Yes, everybody on this rock likes the same thing.

Lol, ok, just like all US mainlanders like McDonalds hamburgers.

If you say so.

[Sqwertz]

Post by Michael Trew
Gas stations on your rock server rather odd food. Our 7-11's usually
only carry bags of chips and hot dog rollers...

I can't vouch for Hawaii, but 7-11's in Asia are actually very
popular food destinations - much moreso than any Sheetz or Wawa.

-sw

[jmcquown]

Post by US Janet
I have got a craving for Dirty Rice. I'll have to wait until after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
DIRTY RICE
This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish),
with a few annotations.
She passed this on to me when I first moved to California, and it came
in handy when I had to fend for myself to get Louisiana food. Thanks,
Aunt Nettie!
4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used);
OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and
thighs to serve as an entree with the rice. If you're making this as a
side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum
that rises to the surface.) Let cool and remove the meat from the
bones. Finely mince the meat and giblets, then return to the water;
set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
transparent.
"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove
from heat and let rice set for about 10 minutes. When ready to serve,
stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can 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."
Chuck Taggart
Janeet US

I've only had 'Dirty Rice' once and it was served by a co-worker back
around 1985 at a company "holiday" pot luck. Yes, it was after
Thanksgiving and the gizzards, etc. were saved. She and her husband
hailed from Houma, Louisiana. I absolutely *loved* the Dirty Rice she
brought (she kept it warm in a crock pot). She gave me the recipe and I
gave it a try. Sadly, it did not turn out tasting at all like hers. I
hope you have better luck with the Gumbo Pages/Aunt Nettie/Chuck Taggert
recipe!

Jill

[US Janet]

Post by jmcquown

Post by US Janet
I have got a craving for Dirty Rice. I'll have to wait until after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
DIRTY RICE
This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish),
with a few annotations.
She passed this on to me when I first moved to California, and it came
in handy when I had to fend for myself to get Louisiana food. Thanks,
Aunt Nettie!
4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used);
OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and
thighs to serve as an entree with the rice. If you're making this as a
side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum
that rises to the surface.) Let cool and remove the meat from the
bones. Finely mince the meat and giblets, then return to the water;
set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
transparent.
"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove
from heat and let rice set for about 10 minutes. When ready to serve,
stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can 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."
Chuck Taggart
Janeet US

I've only had 'Dirty Rice' once and it was served by a co-worker back
around 1985 at a company "holiday" pot luck. Yes, it was after
Thanksgiving and the gizzards, etc. were saved. She and her husband
hailed from Houma, Louisiana. I absolutely *loved* the Dirty Rice she
brought (she kept it warm in a crock pot). She gave me the recipe and I
gave it a try. Sadly, it did not turn out tasting at all like hers. I
hope you have better luck with the Gumbo Pages/Aunt Nettie/Chuck Taggert
recipe!
Jill

I first had dirty rice at Popeye's years ago. At that time you got
really nice portions or dirty rice and their beans Sadly, Popeye's is
way on the other side of town now and the portions of the sides are
small and outrageously priced.
So I'm going to have to do this myself
Janet US

[jmcquown]

Post by US Janet

Post by jmcquown

Post by US Janet
I have got a craving for Dirty Rice. I'll have to wait until after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
DIRTY RICE
This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish),
with a few annotations.
She passed this on to me when I first moved to California, and it came
in handy when I had to fend for myself to get Louisiana food. Thanks,
Aunt Nettie!
4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used);
OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and
thighs to serve as an entree with the rice. If you're making this as a
side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum
that rises to the surface.) Let cool and remove the meat from the
bones. Finely mince the meat and giblets, then return to the water;
set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
transparent.
"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove
from heat and let rice set for about 10 minutes. When ready to serve,
stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can 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."
Chuck Taggart
Janeet US

I've only had 'Dirty Rice' once and it was served by a co-worker back
around 1985 at a company "holiday" pot luck. Yes, it was after
Thanksgiving and the gizzards, etc. were saved. She and her husband
hailed from Houma, Louisiana. I absolutely *loved* the Dirty Rice she
brought (she kept it warm in a crock pot). She gave me the recipe and I
gave it a try. Sadly, it did not turn out tasting at all like hers. I
hope you have better luck with the Gumbo Pages/Aunt Nettie/Chuck Taggert
recipe!
Jill

I first had dirty rice at Popeye's years ago. At that time you got
really nice portions or dirty rice and their beans Sadly, Popeye's is
way on the other side of town now and the portions of the sides are
small and outrageously priced.
So I'm going to have to do this myself
Janet US

The first time I heard about Dirty Rice I doubt Popeye's was around. I
hope the recipe turns out well for you!

Jill

[Hank Rogers]

Post by jmcquown

Post by jmcquown

I have got a craving for Dirty Rice.  I'll have to wait until
after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
DIRTY RICE
This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish),
with a few annotations.
She passed this on to me when I first moved to California, and it came
in handy when I had to fend for myself to get Louisiana food. Thanks,
Aunt Nettie!
   4 teaspoons Tony Chachere's Creole Seasoning (what Aunt
Nettie used);
OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and
thighs to serve as an entree with the rice. If you're making this as a
side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum
that rises to the surface.) Let cool and remove the meat from the
bones. Finely mince the meat and giblets, then return to the water;
set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
transparent.
"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to
prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove
from heat and let rice set for about 10 minutes. When ready to serve,
stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can 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."
   Chuck Taggart
Janeet US

I've only had 'Dirty Rice' once and it was served by a co-worker back
around 1985 at a company "holiday" pot luck.  Yes, it was after
Thanksgiving and the gizzards, etc. were saved.  She and her
husband
hailed from Houma, Louisiana.  I absolutely *loved* the Dirty
Rice she
brought (she kept it warm in a crock pot).  She gave me the
recipe and I
gave it a try.  Sadly, it did not turn out tasting at all like
hers.  I
hope you have better luck with the Gumbo Pages/Aunt Nettie/Chuck Taggert
recipe!
Jill

I first had dirty rice at Popeye's years ago.  At that time you got
really nice portions or dirty rice and their beans  Sadly,
Popeye's is
way on the other side of town now and the portions of the sides are
small and outrageously priced.
So I'm going to have to do this myself
Janet US

The first time I heard about Dirty Rice I doubt Popeye's was
around.  I hope the recipe turns out well for you!
Jill

Shit, Popeye is still alive and well. He just moved to new york. He
is still humping dumb ass wimmens and cooking slop in 50 gallon
vessels. AHOY!

[Bruce]

Post by jmcquown

Post by US Janet
I first had dirty rice at Popeye's years ago. At that time you got
really nice portions or dirty rice and their beans Sadly, Popeye's is
way on the other side of town now and the portions of the sides are
small and outrageously priced.
So I'm going to have to do this myself
Janet US

The first time I heard about Dirty Rice I doubt Popeye's was around.

Well, they were founded in 1972.

[Hank Rogers]

Post by jmcquown

I have got a craving for Dirty Rice.  I'll have to wait until after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
DIRTY RICE
This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish),
with a few annotations.
She passed this on to me when I first moved to California, and it came
in handy when I had to fend for myself to get Louisiana food.
Thanks,
Aunt Nettie!
  4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie
used);
OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts,
legs and
thighs to serve as an entree with the rice. If you're making this as a
side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum
that rises to the surface.) Let cool and remove the meat from the
bones. Finely mince the meat and giblets, then return to the water;
set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
transparent.
"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove
from heat and let rice set for about 10 minutes. When ready to serve,
stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can 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."
  Chuck Taggart
Janeet US

I've only had 'Dirty Rice' once and it was served by a co-worker
back around 1985 at a company "holiday" pot luck.  Yes, it was
after Thanksgiving and the gizzards, etc. were saved.  She and her
husband hailed from Houma, Louisiana.  I absolutely *loved* the
Dirty Rice she brought (she kept it warm in a crock pot).  She gave
me the recipe and I gave it a try.  Sadly, it did not turn out
tasting at all like hers.  I hope you have better luck with the
Gumbo Pages/Aunt Nettie/Chuck Taggert recipe!
Jill

You could try buying a new crock pot. I've made it a few times, and
there is no magic. You can even use a regular pan. There's no magic
louisana voodoo.

[bruce bowser]

Post by jmcquown

I have got a craving for Dirty Rice. I'll have to wait until after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
DIRTY RICE
This was transcribed verbatim from a hand-written recipe by my late
great-aunt Nettie Zeringue (of da Nint' Ward, and then Da Parish),
with a few annotations.
She passed this on to me when I first moved to California, and it came
in handy when I had to fend for myself to get Louisiana food. Thanks,
Aunt Nettie!
4 teaspoons Tony Chachere's Creole Seasoning (what Aunt Nettie used);
OR
3 teaspoons Creole seasoning blend, plus
1 teaspoon salt
1 stick butter
2 cups converted rice
1 cup celery, chopped
2 cups onions, chopped
1 cup bell pepper, chopped
2 tablespoons garlic, minced
4 tablespoons parsley, chopped
1 quart water
Chicken livers, gizzards, necks, wings, backs
"If you bought a whole chicken, season and broil the breasts, legs and
thighs to serve as an entree with the rice. If you're making this as a
side dish for something else, then ...
"Put the gizzards, livers, wings, necks, backs, etc., in the water,
bring to a boil and simmer for about 30 minutes. (Skim off any scum
that rises to the surface.) Let cool and remove the meat from the
bones. Finely mince the meat and giblets, then return to the water;
set aside for the moment.
"Melt the butter in a heavy pot, then add rice and fry until brown.
Add onions, garlic, celery, bell pepper and parsley, and fry until
transparent.
"Heat the chicken and broth again, and add to the rice. The water
should be about one inch above the rice; if needed add extra water.
"Add seasoning, bring to a boil and cook until the water has almost
evaporated and is just bubbling on top of the rice. Stir to prevent
sticking. Cover and cook over low heat for about 25 minutes. Remove
from heat and let rice set for about 10 minutes. When ready to serve,
stir rice well.
"Very tasty," said Aunt Nettie.
She added, "If you would like to make jambalaya, you can 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."
Chuck Taggart
Janeet US

I've only had 'Dirty Rice' once and it was served by a co-worker back
around 1985 at a company "holiday" pot luck.

Oh Jill, i'm so heart broken that Popeye's took off dirty rice from their menu.

[Sqwertz]

Post by US Janet
I have got a craving for Dirty Rice. I'll have to wait until after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
DIRTY RICE

I got everything to make red beans and rice tomorrow. Trade you
some?

-sw

[US Janet]

Post by Sqwertz

Post by US Janet
I have got a craving for Dirty Rice. I'll have to wait until after
Thanksgiving when I will have the gizzard, liver, neck, etc.
Not my recipe, credit at bottom
DIRTY RICE

I got everything to make red beans and rice tomorrow. Trade you
some?
-sw

absolutely yes. I love red beans and rice.
How elaborate or simple is your dish?
Janet US