Subj : Re: Popeyes Part 2
To   : Ruth Haffly
From : Dave Drum
Date : Mon Dec 25 2023 06:10:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> As thrreatened in the previous post .....

 DD>       Title: Charleston Red Rice
 DD>  Categories: Rice, Vegetables, Chilies, Pork
 DD>       Yield: 8 servings

 RH> Similar to what I have.

 DD>            Nonstick cooking spray
 DD>       6 sl Bacon

 RH>  Sausage is good too, for a slight change of taste.

WEll, yeaaaaaah. As long ass it's andouille orr similar. Italian or 
chorizo would throw the flavour profile waaaay off. Bob Evans breakfast
SauSAGE or Jimmy Dean's without extra sage would work.

I've had Popeyes red beans & rice .... and it's one of their few "fail"
items. Along with their "Cajun" rice - which is just dirty rrice when
it's home in its jammies.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Dirty Rice
 Categories: Cajun, Rice, Poultry, Offal, Chilies
      Yield: 4 Servings
 
  1 1/2 c  Louisiana long grain rice;
           - or basmati/Texmati rice
      2 c  Chicken broth
      2 c  Water
      3 tb Oil
    1/2 lb Ground pork
           +=AND=+
    1/2 lb Ground chicken gizzards
           +=OR=+
      1 lb Ground chicken gizzards
      3 sl Bacon; chopped
    1/2 lg Onion; chopped
      2    Celery ribs; chopped
      1    (to 3) jalapeños; seeded,
           - chopped
      1 tb Cajun seasoning *
      2    Green onions; chopped
 
  * I switch back & forth between Louisiana Fish Fry
  (orange container) Products and Tony Chachere's (green
  container) Creole Seasoning - whichever I find in the
  cabinet first.
  
  Cook the rice according to the package instructions,
  but use chicken broth for one third of the cooking
  liquid. So, for example, if the package says to use 3
  cups of water for 1 1/2 cups of rice, use 2 cups of
  water and 1 cup of chicken broth.
  
  Once the rice has finished cooking, remove from heat
  and let sit for 5 minutes. Turn the rice out onto a
  sheet pan and drizzle 1 tablespoon of olive oil over it.
  Mix to combine and let cool.
  
  While the rice is cooking, finely chop the chicken
  gizzards, or puree briefly in a blender. In a large pan
  that can eventually hold the rice plus everything else,
  put 1 tb of oil plus the bacon in and cook over medium-
  low heat until the bacon is crispy.
  
  Add the ground pork (if using) and increase the heat to
  high. Allow the meat to brown before stirring. As soon
  as the pork starts to brown, add the final tablespoon
  of oil and add the celery, jalapenos, and onions.
  
  Brown them all over medium-high heat.
  
  You will notice the bottom of the pan is getting crusty.
  Keep it from burning by lowering the heat if needed. Add
  the minced gizzards and cook for a few minutes more.
  
  Add the remaining cup of chicken broth and deglaze the
  pan by scraping the bottom of the pan with a wooden
  spoon. Add the Cajun seasoning and turn the heat to high.
  Boil away most of the chicken stock and then add the
  cooked rice. Toss to combine.
  
  Turn off the heat and add the green onions. Toss once
  more to combine and serve hot.
  
  Serves 4.
  
  From: Dirty Dave's adaptive mind - which will file the
  serial numbers off of any recipe and call it his own.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Kid's cartoon tie-in cereal, now with more rainbow marshmallows!
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