Best Louisiana Rice Recipes

LOUISIANA RED BEANS AND RICE

Steps:

• Place the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
• Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry.
• Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion.

AUTHENTIC, NO SHORTCUTS, LOUISIANA RED BEANS AND RICE

Steps:

• Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
• Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

LOUISIANA DIRTY RICE - CAJUN STYLE

Steps:

• In a medium saucepan, bring the gizzards, chicken broth, and water to a boil. Reduce the heat to medium-low, cover, and simmer until the gizzards are tender, about 45 minutes. Reserving the broth, remove the gizzards, and when they are cool enough to handle, mince them and set them aside.
• In a Dutch oven or flameproof casserole, cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the pan, drain the bacon on paper towels; crumble and set aside.
• In the bacon fat, saute the gizzards over medium heat until browned, about 5 minutes.
• Add the green and red bell peppers, the onion, scallions, carrots, parsley, garlic, salt, pepper, and cayenne. Cook over medium heat until vegetables have softened, about 5 minutes.
• Add the rice and reserved broth. Increase the heat to medium-high and bring to a boil. Stir once, reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 to 20 minutes.
• Meanwhile, in a medium skillet, melt the butter over medium heat. Add the chicken livers and saute until firm, about 5 minutes. Let the livers cool slightly, then coarsely chop them. Toss the chicken livers and bacon with the rice. Cover and let sit for 10 minutes before serving.

LOUISIANA RED BEANS AND RICE

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low until vegetables are tender, 3-4 hours. , Stir before serving. Remove bay leaf. Serve with green onions and rice. Freeze option: Discard bay leaf and freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

MIMI'S LOUISIANA DIRTY RICE

Steps:

• Heat oil in a large skillet over medium-high heat. Add beef and sausage; cook and stir, breaking into small pieces, until they begin to brown, about 5 minutes. Add onion, bell peppers, celery, and garlic. Continue to cook and stir until meat is fully browned, 3 to 4 minutes more. Stir in soy sauce, black pepper, paprika, oregano, Cajun seasoning, chili powder, garlic powder, and salt.
• Stir in broth and bay leaves. Let simmer for 6 to 8 minutes. Fold in rice, 1 cup at a time, until fully coated. Mix in parsley. Simmer for 6 to 8 more minutes. Discard bay leaves and serve.

PRUDHOMME'S CRAWFISH BOUDIN - BOUDAIN D'ECREVISSES - LOUISIANA CRAWFISH AND RICE SAUSAGE

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Place the crawfish in a bowl and sprinkle the seasonings on top; mix well and set aside.
• Heat the oil in a saucepan and saute the vegetables over medium heat for about five minutes or until translucent.
• Add the seasoned crawfish and cook about 20 minutes more, stirring occasionally.
• Remove from heat and stir in the rice, mixing very well.
• While the mixture is still hot, fill the casings, making links by twisting the filled casing several turns periodically (a four inch link is a good size).
• To cook:.
• Place the sausage in a single layer in a large pan or dutch oven and cover with water.
• Heat over high until water is nearly simmering and reduce heat to maintain just under simmering until the sausage is heated through about 15 to 20 minutes (cooking over higher heat may lead the casings to burst).
• Drain and serve immediately.
• An alternate method of cooking would be to saute the sausages in a frying pan in a little oil or butter.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, briong water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

MAW-MAW'S TRUE LOUISIANA CAJUN DIRTY RICE

Steps:

• 1. Brown ground beef and ground pork together. Then add livers and gizzards and brown those a little.
• 2. Add yellow onion and salt and pepper to taste.
• 3. Add broth, parsley, and green onions. Cook until meat is tender and broth has reduced by a third.
• 4. While broth is reducing, cook four cups of long grain white rice in a rice cooker if available (NOT PARBOILED RICE)
• 5. When rice is done and broth has reduced by a third, add about a cup of rice at a time, mixing thoroughly. Add enough rice until mixture is still wet and there is a good proportion of rice to meat.

LOUISIANA BEANS AND RICE

Steps:

• Combine the drained beans, water, onion and garlic in a large pot.
• Bring to a boil for 12 minutes.
• Reduce heat and simmer for 1 hour.
• Add remaining ingredients except for rice and parsley.
• Stir to mix pepper, tomato sauce, worcestershire sauce and spices with beans.
• Simmer and additional 1 to 1-1/2 hours until beans are tender and liquid is thick.
• Spoon beans over rice and sprinkle with additional chili powder and cumin, if desired.

WHITE BOUDIN - BOUDAIN BLANC -LOUISIANA PORK AND RICE SAUSAGE

Steps:

• To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
• Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
• Place the pork steak pieces, pork liver and 7 cups of stock in large saucepan; cover and bring to a boil over high heat, stirring occasionally.
• Remove cover and continue boiling for about 15 minutes, stirring occasionally and skimming foam.
• Reduce heat to simmer, tilt the lid and cook for about two hours or until the meat falls from the bones (more stock may be added as needed).
• Transfer the meat and fat to a large bowl; strain the stock the meat was cooked in and reserve two cups (you may need to add more stock to make up the two cups).
• Remove bones, being cautious of the very small ones.
• Place the meat and fat in your grinder using a coarse disc and grind into a large bowl.
• Stir in 6 cups of the rice, vegetables, 2 1/2 teaspoons cayenne, salt and pepper.
• Taste and adjust seasonings, adding more cayenne if desired.
• Stir in the reserved two cups of stock, mixing well (you're looking for a moist but not runny mixture).
• If the mixture is too runny add more rice; if not moist enough add a little more stock.
• Fill the casings while the mixture is still hot and make links by twisting the sausage where you wish the links to be.
• Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
• Place the sausage in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer.
• Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
• Drain and let rest for about 15 minutes before slicing; serve while warm.

RED BEANS AND RICE, LOUISIANA-STYLE

Steps:

• Put the beans and ham hocks in a large bowl and add cold water to cover, to a level about two inches above the tops of the beans. Cover and let stand overnight.
• Drain the beans and ham hocks, reserving the water in which they soaked. Put the beans and ham hocks in a kettle. Add enough additional water to the soaking water to make eight cups. Add the water to the beans and ham hocks. Bring to the boil and cook, uncovered, two hours, stirring occasionally from the bottom.
• Meanwhile, heat the oil in a skillet and add the garlic, onions, green peppers and celery. Cook, stirring, until the mixture is wilted. Add this to the beans. Add the parsley, cayenne pepper, bay leaf, thyme, Tabasco sauce, sugar, salt, pepper and tomatoes.
• As the beans cook, preheat the broiler to high. Place the sausage pieces on a rack and cook about 10 minutes, turning often. Add the sausage pieces to the beans for the last 30 minutes of cooking.
• Scoop out about one cup of the beans and their liquid and put them in a food processor or electric blender. Blend thoroughly. Return this mixture to the beans. Remove the bay leaf.
• Spoon one serving of rice into each of eight hot soup bowls. Cover with beans. Sprinkle with chopped scallions and serve with a little hot vinegar on the side, to be added, if desired, according to taste.

LOUISIANA RED BEANS AND RICE

Steps:

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Cook sausage, stirring constantly until no longer pink, about 5 minutes.
• Add remaining ingredients, and water if necessary to thin out mixture.
• Simmer for about 15 minutes, stirring occasionally.
• Serve over cooked rice.
• Note: For food safety, cook turkey to a minimum internal temperature of 165 degrees Fahrenheit as measured by a meat thermometer.

LOUISIANA DIRTY RICE

Steps:

• Boil rice according to package directions.
• Drain.
• Brown rice has a slightly coarser grain than white.
• Chop onions,celery,bell peppers and garlic finely (use blender).
• In bacon drippings saute chopped vegetables until the mixture cooks down,about 30 minutes.
• Add chopped chicken livers and ground meats and cook until done,then mash.
• The mixture looks"dirty" and soupy.
• Add remaining seasonings and nuts to taste,and mix with rice.
• May be prepared in morning and reheated.
• Additional water may be needed.
• When adding seasoning use your own judjement,I like mine spicy.

LOUISIANA RED BEANS AND RICE

Steps:

• 1.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. 2.Cook sausage, stirring constantly until no longer pink, about 5 minutes. 3.Add remaining ingredients, and water if necessary to thin out mixture. 4.Simmer for about 15 minutes, stirring occasionally. 5.Serve over cooked rice. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.

CHEATER'S LOUISIANA DIRTY RICE OR RICE DRESSING

Steps:

• combine all ingredients in a 9x13 pan, mixing well.
• Bake, covered, for 1 hour at 400 degrees. I sometimes stir mine midway through cooking since I can't seem to leave anything alone.

LOUISIANA SHRIMP RICE DRESSING

Steps:

• Bring water and 1/2 teaspoon salt to a boil over high heat in a 4-quart heavy pot, then stir in rice. Cover pot, then reduce heat to low and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove pot from heat and let stand, covered, 5 minutes. Fluff rice with a fork, then keep covered.
• While rice is cooking, cook onions, celery, and bell pepper in oil and butter in a wide 8-quart heavy pot over moderately low heat, stirring occasionally, until pepper is softened, 10 to 12 minutes. Add garlic, tomatoes with juice, water, cayenne, and remaining 1 1/2 teaspoons salt and simmer, uncovered, breaking up tomatoes with wooden spatula and stirring frequently to prevent scorching, until very thick, 45 to 50 minutes. Add shrimp and simmer, stirring frequently, until just cooked through, 2 to 3 minutes. Add scallion greens and rice and stir until combined well, then season with salt if desired.
• Rice and tomato sauce, without shrimp and scallions, can be made 3 days ahead and cooled completely, uncovered, then chilled separately in airtight containers. Reheat rice in a colander or large sieve set over a pot of boiling water, covered with a dampened paper towel. Reheat sauce in pot before proceeding.

LOUISIANA PECAN RICE

Steps:

• Heat butter in saucepot over a medium heat.
• Add onion, celery and bell pepper and sauté for 5 minutes.
• Turn heat up to high.
• Add garlic and sauté for an additional 2 minutes.
• Add Cajun or creole seasoning, rice and cook for an additional minute.
• Add 3 1/2 cups of beef broth, bring to boil and cook for 5 minutes.
• Lower heat to medium and stir in remaining 1/2 cup broth, pecans and hot sauce.
• Cover and cook for 10 minutes.
• Remove from heat and stir in parsley and green onions.

LOUISIANA RICE

Steps:

• Heat the oil a frying pan until piping hot, then add the aubergine and stir-fry for about 5 minutes.
• Add the pork and cook for 6-8 minutes until browned, using a wooden spoon to break up any lumps.
• Add the green pepper, celery, onion, garlic, and all the spices and herbs. Cover and cook over a high heat for 5-6 minutes, stirring frequently from the base of the pan to scrape up and distribute the crispy brown bits.
• Pour in the chicken stock and stir to remove any sediment from the base of the pan. Cover and cook for 6 minutes over a moderate heat. Stir in the chicken livers, cook for 2 minutes, then stir in the rice and add the bay leaf.
• Reduce the heat, cover and simmer for 6-7 minutes. Turn off the heat and leave to stand for a further 10-15 minutes until the rice is tender. Remove the bay leaf and stir in the chopped parsley. Serve the rice hot, garnished with the celery leaves.

LOUISIANA BROWN JASMINE RICE AND SHRIMP RISOTTO

Steps:

• Heat a medium saucepan over medium heat. Melt 2 tablespoons butter. Sauté the rice and black pepper until rice is well coated and nutty smelling, about 3 minutes. Add 2½ cups stock and bring to a boil. Reduce heat to low, cover tightly and simmer for 20 minutes. Stir and quickly re-cover. Continue simmering for another 20 minutes. Stir again. Turn off the heat and replace the lid. Set aside to continue steaming off the heat while preparing the rest of the dish.
• Heat a large sauté pan (at least 5 quarts) over medium heat. Melt 4 tablespoons butter. Sauté the onions, garlic, jalapeño and squash until soft, 10 to 15 minutes. Add the shrimp and cook until pink, about 5 minutes. Add 1 cup stock and the cooked rice and stir well to combine. Bring to a simmer and heat thoroughly while stirring, about 5 minutes. Stir in the scallions and parsley. Season to taste with salt and freshly ground black pepper. Serve immediately.