March 2020

Banana pudding is a classic dessert of the South, renowned for its creamy texture and comfort. Almost every family here in the south has its spin on the favorite crowd, and without it, on the menu, there is no back door party, church potluck, or family gathering. If you are looking for a simple Southern favorite, banana pudding is your recipe. It is a combination of the best approaches. Scan the Internet for more than one minute, or an old Southern Cookbooks, and you’ll find some 100 different ways to make your dessert easy. We married the best ingredients and methods to present a classic pudding of banana that you can be proud of from scratch.

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Banana Pudding Recipe

Ingredients:

1 (8 ounces) package cream cheese

1 (14 ounces) can sweeten condensed milk

1 (5 ounces) package of instant vanilla pudding mix

3 cups cold milk

1 tsp vanilla extract

(1) (8 ounces) container frozen whipped topping, thawed

(4) bananas, sliced

1/2 (12 ounces) package vanilla wafers

Directions:

Add and beat the cream cheese in a large bowl until fluffy. Beat to smooth, in condensed milk, pudding mixture, cold milk, and vanilla. Fold the whipped topping in half.
Line the bottom with vanilla wafers on a 9×13 inch dish. Sliced banana over the wafers. Cover with pudding mixture, and top with whipped topping left. Let it chill.

Tip:

Look for those that are mature with no brown or green spots when selecting bananas. They will break down in the pudding over time so that you will pick the freshest bananas you can find, ready to eat. Divide it in thick chunks, and keep it in between the vanilla pudding layers.

Put the plastic wrap lined up in the refrigerator for up to 48 hours. You can mix a cup of water on the bananas with a tbsp or two lemon juice to spritz before adding them to the pudding to avoid the Bananas browning.

BANANA PUDDING FROM SCRATCH

Rebecca Banana pudding is a classic dessert of the South, renowned for its creamy texture and comfort. Almost every family here in the south has its spin on the favorite crowd,… Main Dish Recipes BANANA PUDDING FROM SCRATCH European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 (8 ounces) package cream cheese
• 1 (14 ounces) can sweeten condensed milk
• 1 (5 ounces) package of instant vanilla pudding mix
• 3 cups cold milk
• 1 tsp vanilla extract
• (1) (8 ounces) container frozen whipped topping, thawed
• (4) bananas, sliced
• 1/2 (12 ounces) package vanilla wafers

Instructions

Add and beat the cream cheese in a large bowl until fluffy. Beat to smooth, in condensed milk, pudding mixture, cold milk, and vanilla. Fold the whipped topping in half.
Line the bottom with vanilla wafers on a 9x13 inch dish. Sliced banana over the wafers. Cover with pudding mixture, and top with whipped topping left. Let it chill.

Tip:

Look for those that are mature with no brown or green spots when selecting bananas. They will break down in the pudding over time so that you will pick the freshest bananas you can find, ready to eat. Divide it in thick chunks, and keep it in between the vanilla pudding layers.

Put the plastic wrap lined up in the refrigerator for up to 48 hours. You can mix a cup of water on the bananas with a tbsp or two lemon juice to spritz before adding them to the pudding to avoid the Bananas browning.

Notes

Nutrition Info Per Serving: 398 calories; 16.6 g fat; 55.1 g carbohydrates; 7 g protein; 37 mg cholesterol; 333 mg sodium.

This cake can make you feel good every time you eat it; it’s like magic. Its name, well, let’s say I’m used to calling it anti-crabby cake, but whatever this cake is one of a kind. It will take away your worries with just a bite. 

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Crabby Cake Recipe

Servings: Makes 9×13 pan | Prep: 5 Min | Cook: 35 Mins

Ingredients

CAKE 

1 can(s) crushed pineapple in 100% juice (large can – 20oz) – do not drain 

2 c all-purpose flour 

1 1/2 c sugar 

Two large eggs 

2 tsp baking soda 

FROSTING 

8 oz cream cheese, room temp 

One stick unsalted butter, room temp 

2 c powdered sugar 

1 tsp vanilla

2 Tbsp milk

Directions

Preheat oven to 350°

in a large bowl. Put all the ingredients and blend by hand. Make sure it is well-blended.

Pour the mixture into a 9×13 glass pan and bake for 30-40 minutes or until golden. 

Prepare your frosting while waiting for it to cook, add your frosting ingredients in a large bowl and mix it until combined. It is best to frost when your cake is warm, but you can frost it when it’s cold, depending on how you like to do it. I love doing the frosting when the cake is warm.

Remove the cake from the oven, and spread the frosting. Let it cool and refrigerate, serve it cold.

Recipe Credit: Sarah Farrand

Anti-Crabby Cake

Rebecca This cake can make you feel good every time you eat it; it’s like magic. Its name, well, let’s say I’m used to calling it anti-crabby cake, but whatever this… Main Dish Recipes Anti-Crabby Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 16 voted )

Ingredients

• CAKE 
• 1 can(s) crushed pineapple in 100% juice (large can - 20oz) - do not drain 
• 2 c all-purpose flour 
• 1 1/2 c sugar 
• Two large eggs 
• 2 tsp baking soda 
• FROSTING 
• 8 oz cream cheese, room temp 
• One stick unsalted butter, room temp 
• 2 c powdered sugar 
• 1 tsp vanilla
• 2 Tbsp milk

Instructions

Preheat oven to 350°

in a large bowl. Put all the ingredients and blend by hand. Make sure it is well-blended.

Pour the mixture into a 9x13 glass pan and bake for 30-40 minutes or until golden. 

Prepare your frosting while waiting for it to cook, add your frosting ingredients in a large bowl and mix it until combined. It is best to frost when your cake is warm, but you can frost it when it's cold, depending on how you like to do it. I love doing the frosting when the cake is warm.

Remove the cake from the oven, and spread the frosting. Let it cool and refrigerate, serve it cold.

Recipe Credit: Sarah Farrand

The old-fashioned candied sweet potatoes, slices of sweet potatoes coated with a mixture of buttery brown sugar and baked until caramelized tops. A side dish that particularly during the holiday’s graces tables in the South. Sweet potatoes have plenty of water in them, so instead of boiling them in water and then candy them, cut them into large pieces, add a stick of butter, and a cup of brown sugar, then cover them and simmer for an hour at medium-low heat. When they boil, the water escapes from the sweet potatoes, and along with brown sugar and butter, creates this amazing caramelization.

This super-simple side dish to make is a sweet and savory addition to your menu. It’s a must-have at our Thanksgiving table, but it would also be good with pork chops, roasted chicken, pork roasts, and more. This dish is a classic. I’m referring to old-fashioned candied sweet potatoes as my soul food version because they’re the kind of candied yams you ‘d buy from an authentic restaurant with soul. Those candied yams are tender, buttery. The melt automatically in your mouth.

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Candied Sweet Potatoes Recipe

Ingredients:

(6) sweet potatoes (peeled and sliced)

2 cup of sugar

1 (1/2 cup) stick butter

1/2 to 1 tsp nutmeg

1 tsp cinnamon pinch salt

Directions:

Melt butter over medium heat in cast iron. Garnish with cut potatoes.

Blend the sugar, nutmeg, cinnamon, and salt in a cup. Stir in the potatoes.

Reduce heat and simmer fully covered with a lid for an hour. Stir periodically until the fork-tender is on the potatoes. If so, turn off the heat, then put it on a plate and serve it.

Note:

For a lighter version, you can replace the butter with 1/2 cup apple juice and substitute brown sugar with 1/2 cup Swerve Brown Sugar.

You can change your recipe to suit your needs and serve an enormous crowd.

OLD-FASHIONED CANDIED SWEET POTATOES

Rebecca The old-fashioned candied sweet potatoes, slices of sweet potatoes coated with a mixture of buttery brown sugar and baked until caramelized tops. A side dish that particularly during the holiday’s… Main Dish Recipes OLD-FASHIONED CANDIED SWEET POTATOES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• (6) sweet potatoes (peeled and sliced)
• 2 cup of sugar
• 1 (1/2 cup) stick butter
• 1/2 to 1 tsp nutmeg
• 1 tsp cinnamon pinch salt

Instructions

Melt butter over medium heat in cast iron. Garnish with cut potatoes.

Blend the sugar, nutmeg, cinnamon, and salt in a cup. Stir in the potatoes.

Reduce heat and simmer fully covered with a lid for an hour. Stir periodically until the fork-tender is on the potatoes. If so, turn off the heat, then put it on a plate and serve it.

Note:

For a lighter version, you can replace the butter with 1/2 cup apple juice and substitute brown sugar with 1/2 cup Swerve Brown Sugar.

You can change your recipe to suit your needs and serve an enormous crowd.

Ashley here.

It’s easy and delicious. We’re were likely to own it for lunch on Monday.

This is probably due partly to the simple fact that I’m about 15 years late to the party with this yummy meal. I’m not sure why, however, our family never climbed up eating it. For years I used to only think of it merely as a crazy fad diet and never honestly tried this until a few years ago.

But the second I did, i fell in love at the first bite. When you add a few smoked kielbasa sausages to the picture and several hearty potatoes, you’re going to have a beautiful dish. Make sure you also have a lot of tasty and garlicky seasonings — that feel-good, warm, savory, delicious taste is comfort food to the max.

I wish I squeeze you all around my table and ladle you up a skillet to your self now. But instead, I’m only going to beg you to stir up a bud for your self, because of this recipe magic.

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Cabbage with Red Potatoes and Smoked Sausage Recipe

Servings:6 | Prep time:10 Min | Cooking time:30 Min 

Ingredients

2 Tbsp butter 

1 big onion, chopped 

1/2 cup water 

1 large head cabbage, cut into wedges 

5 red potatoes, cut into cubes 

1 lb smoked sausage, sliced 

1 teaspoon salt 

1/2 teaspoon pepper

Directions

Peel some or all of the potatoes, then cut into quarters or half.

Pour 1/2 of plain water and add slices of garlic and coriander block.

Slice cabbage to thin or thick pieces and abandon the hard white area of the cabbage. Put it into the kettle.

Cut onions and put it in the put. Add salt and pepper to taste. Then steam for half an hour or before vegetable tenderize.

Cook on medium heat, then mix and then reduce to medium or low heat.

Cook until potatoes and carrots are tender or for approximately 30 minutes. Keep the lid only.

Take away the cover whenever you wake it.

Steamed Cabbage With Red Potatoes, and Smoked Sausage

Rebecca Ashley here. It’s easy and delicious. We’re were likely to own it for lunch on Monday. This is probably due partly to the simple fact that I’m about 15 years… Main Dish Recipes Steamed Cabbage With Red Potatoes, and Smoked Sausage European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

• 2 Tbsp butter 
• 1 big onion, chopped 
• 1/2 cup water 
• 1 large head cabbage, cut into wedges 
• 5 red potatoes, cut into cubes 
• 1 lb smoked sausage, sliced 
• 1 teaspoon salt 
• 1/2 teaspoon pepper

Instructions

Peel some or all of the potatoes, then cut into quarters or half.

Pour 1/2 of plain water and add slices of garlic and coriander block.

Slice cabbage to thin or thick pieces and abandon the hard white area of the cabbage. Put it into the kettle.

Cut onions and put it in the put. Add salt and pepper to taste. Then steam for half an hour or before vegetable tenderize.

Cook on medium heat, then mix and then reduce to medium or low heat.

Cook until potatoes and carrots are tender or for approximately 30 minutes. Keep the lid only.

Take away the cover whenever you wake it.

The old-fashioned, stacked cake is made of a Paula Deen recipe, filled with apple butter. Let’s try some traditional dessert that has been popular in some places. Let your family and friends enjoy this dish.

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Old Fashioned Stack Cake Recipe

Ingredients:

For the Cake:

1/2 cup vegetable shortening

1/2 cup sugar 1/2 c buttermilk

1/3 cup molasses

(1) big egg, slightly beaten

1 tsp vanilla extract

3 1/2 cup all-purpose flour

1 tsp ground ginger

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt · pinch of nutmeg

powdered sugar for dusting

For Appalachian Apple Butter Filling:

4 cup roughly chopped dried apples

3/4 cup dark-brown sugar, firmly packed

1 tsp ground ginger

1 tsp cinnamon, ground

6 cup apple cider (not juice)

Directions:

Prepare your cake. Preheat the oven at 350 degrees. Spray 6 (9-inch) Nonstick Oil spray pans. Fill the panel bottoms with parchment paper circles then spray them on a parchment paper again with non-stick cooking spray.

In a bowl, add shortening and sugar to stabilize it at small degrees. Add the buttermilk, molasses, egg, and vanilla, then fold. Make sure everything is completely mixed.

In a bowl, add shortening and sugar to stabilize it at small degrees. Add the buttermilk, molasses, egg, and vanilla, then fold. Make sure everything is mixed.

Shape the dough in a log on a lightly floured surface, divided into six equal parts. Place a portion on each prepared saucepan, pat the dough gently with your fingertips on the edges of the pots.

Bake at about 10 to 12 minutes until light brown. Remove from the pan and let cool down completely on the wire racks. Cake has the texture of a gingerbread cookie.

Mix the brown sugar, 1 tsp ginger, and 1 tsp cinnamon. To cover the berries, add an apple cider. Add and stir in low boil and steam for 45 minutes. Take the pan out from the heat and let it slightly cool for 10 minutes. To smooth, the filling use any food processor or food blender.

Add and put one layer of cake on a serving platform, or cake stand; spread it over with warm filling of about 3/4 cups. Continue line up with other cake layers, and create a stack. Should not scatter over the filling.

OLD-FASHIONED STACK CAKE WITH APPALACHIAN APPLE BUTTER FILLING

Rebecca The old-fashioned, stacked cake is made of a Paula Deen recipe, filled with apple butter. Let’s try some traditional dessert that has been popular in some places. Let your family… Main Dish Recipes OLD-FASHIONED STACK CAKE WITH APPALACHIAN APPLE BUTTER FILLING European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cake:
• 1/2 cup vegetable shortening
• 1/2 cup sugar 1/2 c buttermilk
• 1/3 cup molasses
• (1) big egg, slightly beaten
• 1 tsp vanilla extract
• 3 1/2 cup all-purpose flour
• 1 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt · pinch of nutmeg
• powdered sugar for dusting
• For Appalachian Apple Butter Filling:
• 4 cup roughly chopped dried apples
• 3/4 cup dark-brown sugar, firmly packed
• 1 tsp ground ginger
• 1 tsp cinnamon, ground
• 6 cup apple cider (not juice)

Instructions

Prepare your cake. Preheat the oven at 350 degrees. Spray 6 (9-inch) Nonstick Oil spray pans. Fill the panel bottoms with parchment paper circles then spray them on a parchment paper again with non-stick cooking spray.

In a bowl, add shortening and sugar to stabilize it at small degrees. Add the buttermilk, molasses, egg, and vanilla, then fold. Make sure everything is completely mixed.

In a bowl, add shortening and sugar to stabilize it at small degrees. Add the buttermilk, molasses, egg, and vanilla, then fold. Make sure everything is mixed.

Shape the dough in a log on a lightly floured surface, divided into six equal parts. Place a portion on each prepared saucepan, pat the dough gently with your fingertips on the edges of the pots.

Bake at about 10 to 12 minutes until light brown. Remove from the pan and let cool down completely on the wire racks. Cake has the texture of a gingerbread cookie.

Mix the brown sugar, 1 tsp ginger, and 1 tsp cinnamon. To cover the berries, add an apple cider. Add and stir in low boil and steam for 45 minutes. Take the pan out from the heat and let it slightly cool for 10 minutes. To smooth, the filling use any food processor or food blender.

Add and put one layer of cake on a serving platform, or cake stand; spread it over with warm filling of about 3/4 cups. Continue line up with other cake layers, and create a stack. Should not scatter over the filling.

This recipe for a crockpot garlic roasted chicken is a family must-have. Enjoy a Sunday Roast Chicken dinner any day of the week with this super easy and incredibly quick whole chicken recipe. And if you are new to this whole crockpot thing, I’m sure you’ll be amazed because it is life-changing. I’ve read many great reviews about crockpots and it gets me curious. When I tried it, I was like hey it is something. Just like you I am used to traditional oven-roasted chicken, but no need to worry because the crockpot version does not compromise, in fact, the meat of the chicken when cooked in a crockpot or slow cooker is more tender and juicier. This indeed the perfect meal for the whole family to enjoy and love. Before serving, drizzle the chicken with the sauce. It’s so unforgivingly delicious, surely you’ll only be left with chicken bones and dirty dishes after dinner.

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Roasted Chicken Recipe

Ingredients

5 lb whole chicken

salt and pepper

5 cloves garlic; mashed smooth

paprika

1/4 lb butter

1/2 cup canned chicken broth

HOW TO COOK CROCKPOT GARLIC ROASTED CHICKEN

Step 1: Wash the chicken with cold water. And dry with paper towels.

Step 2: Remove any of the excess fat on the chicken and discard.

Step 3: Peel the garlic and chop it into tiny pieces. Use a garlic presser (if available) or knife to make a garlic paste.

Step 4: Stuff the chicken with garlic paste and rub the other half of the paste all over the chicken. Sprinkle the paprika, salt, and pepper both inside and out of the chicken.

Step 5: Put the chicken into the crockpot. Drop a few pieces of butter over the chicken and pour the broth around the pot.

Step 6: Cook the chicken for 6 to 8 hours. Make sure to not uncover the pot while cooking.

Step 7: Once the chicken is cooked, remove from the pot and transfer to a serving plate. Drizzle with the chicken sauce before serving. Enjoy!

CROCKPOT GARLIC ROASTED CHICKEN

Rebecca This recipe for a crockpot garlic roasted chicken is a family must-have. Enjoy a Sunday Roast Chicken dinner any day of the week with this super easy and incredibly quick… Main Dish Recipes CROCKPOT GARLIC ROASTED CHICKEN European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 5 lb whole chicken
• salt and pepper
• 5 cloves garlic; mashed smooth
• paprika
• 1/4 lb butter
• 1/2 cup canned chicken broth

Instructions

Step 1: Wash the chicken with cold water. And dry with paper towels.

Step 2: Remove any of the excess fat on the chicken and discard.

Step 3: Peel the garlic and chop it into tiny pieces. Use a garlic presser (if available) or knife to make a garlic paste.

Step 4: Stuff the chicken with garlic paste and rub the other half of the paste all over the chicken. Sprinkle the paprika, salt, and pepper both inside and out of the chicken.

Step 5: Put the chicken into the crockpot. Drop a few pieces of butter over the chicken and pour the broth around the pot.

Step 6: Cook the chicken for 6 to 8 hours. Make sure to not uncover the pot while cooking.

Step 7: Once the chicken is cooked, remove from the pot and transfer to a serving plate. Drizzle with the chicken sauce before serving. Enjoy!

Pecan Pie Bread Pudding is Pecan Pie even without the crust. The filling is instead poured on delicious bread pudding and baked to perfection. Bread pudding is one of the most favorite recipes I could produce. It is a dessert that is very simple and cost-effective to produce. All bread pudding has the same format: dried bread and a custard sauce made from milk, eggs, and sugar. To make your bread pudding, you can add some additional ingredients. For Pecan Pie Bread Pudding I added butter, brown sugar and pecans, to give it the pecan pie element.

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Pecan Pie Bread Pudding Recipe

Ingredients:

6 Large beaten eggs

1 cup light Karo syrup

1 cup heavy cream

1/2 cup butter, melted

2 tsp vanilla extract

1 cup of sugar

1/4 cup dark rum or bourbon

8 cup cubed bread, not necessarily stale or toasted

1 cup chopped or halved pecans divided

For the Rum Sauce:

1 stick-butter

1 cup of sugar

1/4 cup dark rum or bourbon

1/4 cup water or you can use heavy rum as a substitute to water

Directions:

Beat the eggs out in a big bowl. Combine all ingredients but the bread and pecans, and combine well until blended.

Cut the bread into cubes, and allow it to dry for an hour. The more dry the cubes, the more yummy they are, the more absorbent they are. Combine the broth with the pecan. Until adding them make sure to blend half the pecan.

Set aside, cover and refrigerate until ready to bake, at room temperature. It is best to wait for the mixture to absorb anything completely overnight, or at least 6-8 hours.

Preheat oven at about 350 degrees F

Apply butter to the baking dish, and pour over the mixture. When the mixture has already settled and smoothed in the baking platter, add the remaining pecans on top — Bake in the oven for 60 minutes.

For the Rum Sauce:

Melt a stick butter in a saucepan while waiting for the bread pudding.

Connect the sugar, beer, and bourbon or dark rum. Mix well and stir occasionally, allow to simmer for 10 minutes.

Turn off the stove and keep it dry by letting it rest in the rum sauce. wait for the bread pudding

Remove the pudding of bread from the oven, pour over your rum sauce while it’s still warm. How much space you put on is up to you.

Serve until it’s dry. It’s best to top up with some ice cream.

PECAN PIE BREAD PUDDING

Rebecca Pecan Pie Bread Pudding is Pecan Pie even without the crust. The filling is instead poured on delicious bread pudding and baked to perfection. Bread pudding is one of the… Main Dish Recipes PECAN PIE BREAD PUDDING European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 Large beaten eggs
• 1 cup light Karo syrup
• 1 cup heavy cream
• 1/2 cup butter, melted
• 2 tsp vanilla extract
• 1 cup of sugar
• 1/4 cup dark rum or bourbon
• 8 cup cubed bread, not necessarily stale or toasted
• 1 cup chopped or halved pecans divided
• For the Rum Sauce:
• 1 stick-butter
• 1 cup of sugar
• 1/4 cup dark rum or bourbon
• 1/4 cup water or you can use heavy rum as a substitute to water

Instructions

Beat the eggs out in a big bowl. Combine all ingredients but the bread and pecans, and combine well until blended.

Cut the bread into cubes, and allow it to dry for an hour. The more dry the cubes, the more yummy they are, the more absorbent they are. Combine the broth with the pecan. Until adding them make sure to blend half the pecan.

Set aside, cover and refrigerate until ready to bake, at room temperature. It is best to wait for the mixture to absorb anything completely overnight, or at least 6-8 hours.

Preheat oven at about 350 degrees F

Apply butter to the baking dish, and pour over the mixture. When the mixture has already settled and smoothed in the baking platter, add the remaining pecans on top — Bake in the oven for 60 minutes.

For the Rum Sauce:

Melt a stick butter in a saucepan while waiting for the bread pudding.

Connect the sugar, beer, and bourbon or dark rum. Mix well and stir occasionally, allow to simmer for 10 minutes.

Turn off the stove and keep it dry by letting it rest in the rum sauce. wait for the bread pudding

Remove the pudding of bread from the oven, pour over your rum sauce while it's still warm. How much space you put on is up to you.

Serve until it's dry. It's best to top up with some ice cream.

Usually, I serve Cajun rice dish with livers or gizzards of chicken and ground beef. The meat variety gives the rice a “dirty” look with its signature. Cajun rice is a popular New Orleans cuisine with an undescribable variety of ingredients and a classic Louisiana dish. Traditional Cajun rice, which uses a chopped chicken that gives a distinct taste, was one that stood out the most. It also releases a dark shade inside the rice, which is why it is called “dirty rice.”

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New Orleans Dirty Rice Recipe

Ingredients:

1 lb breakfast sausage (bulk pork)

1 lb chopped chicken livers, ground

1 lb ground beef

2 Tbsp Worcestershire sauce (Lea & Perrins)

(1) medium green bell pepper, diced

(1) large onion, diced two stalk(s) celery, chopped fine

2 c converted long grain rice (Zatarain’s or uncle bens)

(1) bunch of green onions, sliced thin

(3) cloves or “toes” garlic, minced ·

salt, black & cayenne pepper to taste

(1) can of low sodium beef broth

(1) can low sodium chicken broth

3-4 oz water

2 tsp cajun/creole seasoning

1/2 tsp sage

2-3 bay leaves

1 1/2 c fresh chopped flat-leaf parsley

Directions:

Place the bacon, lamb, and livers over medium to high heat in a large Dutch oven or casserole until no rosé remains. Drain but keep 3 tbsp in the pan. (If this is very lean, add 3 tbsp of bacon or butter to the bowl.)

Add bell pepper, celery, and onions. Add and season salt and black pepper to taste. Blend well also to taste.

Cook until the vegetables are soft and brown for 5-7 minutes. Add rice, green onions, and garlic, then blend until rice begins toasting or turns brown. Do this one to two minutes. Add the Worcestershire sauce, stocks of chicken and beef, creole seasoning, sage leaves, and bay leaves. Mix well, reduce heat, cover and cook for 20 minutes. The sage gives a unique flavor to the platter.

Cook until the rice is soft, and the broth is absorbed. Remove from oil, stir properly, then mix in the chopped parsley.

NEW ORLEANS DIRTY RICE OR CAJUN RICE RECIPE

Rebecca Usually, I serve Cajun rice dish with livers or gizzards of chicken and ground beef. The meat variety gives the rice a “dirty” look with its signature. Cajun rice is… Main Dish Recipes NEW ORLEANS DIRTY RICE OR CAJUN RICE RECIPE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb breakfast sausage (bulk pork)
• 1 lb chopped chicken livers, ground
• 1 lb ground beef
• 2 Tbsp Worcestershire sauce (Lea & Perrins)
• (1) medium green bell pepper, diced
• (1) large onion, diced two stalk(s) celery, chopped fine
• 2 c converted long grain rice (Zatarain’s or uncle bens)
• (1) bunch of green onions, sliced thin
• (3) cloves or “toes” garlic, minced ·
• salt, black & cayenne pepper to taste
• (1) can of low sodium beef broth
• (1) can low sodium chicken broth
• 3-4 oz water
• 2 tsp cajun/creole seasoning
• 1/2 tsp sage
• 2-3 bay leaves
• 1 1/2 c fresh chopped flat-leaf parsley

Instructions

Place the bacon, lamb, and livers over medium to high heat in a large Dutch oven or casserole until no rosé remains. Drain but keep 3 tbsp in the pan. (If this is very lean, add 3 tbsp of bacon or butter to the bowl.)

Add bell pepper, celery, and onions. Add and season salt and black pepper to taste. Blend well also to taste.

Cook until the vegetables are soft and brown for 5-7 minutes. Add rice, green onions, and garlic, then blend until rice begins toasting or turns brown. Do this one to two minutes. Add the Worcestershire sauce, stocks of chicken and beef, creole seasoning, sage leaves, and bay leaves. Mix well, reduce heat, cover and cook for 20 minutes. The sage gives a unique flavor to the platter.

Cook until the rice is soft, and the broth is absorbed. Remove from oil, stir properly, then mix in the chopped parsley.