Dirty Rice

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A combination of rice, peppers, ground beef, andouille sausage, and more….

Dirty rice was one of those dishes that my mom made pretty regularly when I was growing up. I remember asking her ” Mom… why do they call dirty rice, dirty rice?..” And her response was ” because the rice is dirty” … I didn’t get her sense of humor then. As a matter of fact, her answer upset me. As a 7 year old child I wanted to know why the heck my mom would serve me rice that was dirty…. Had she not cared about my health?! I then realized that Dirty Rice was one of the dishes that I never really watched her make. The next time dirty rice was on our menu, I made sure to observe her while she made it and I’m glad that I did! I then learned that the rice wasn’y truly dirty ( boy…. was I naive).. I figured that it was called “dirty” because of all the different ingredients used.

For my dirty rice I use a combination of ground beef, chicken gizzards, and andouille sausage…. I personally like chicken gizzards ( especially fried with a lot of  hot sauce…. whatchu know about that boo?) but if you are not a fan of the gizzards leave them out. Check out my recipe down below, and give it a try.

Recipe

  • 1 cup rice
  • 2 cups beef stock
  • 1 lb chicken gizzards
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 lb ground beef
  • 2-3 andouille sausage link, diced
  • 1 small onion, diced
  • 1/4 cup diced sweet peppers
  • salt & pepper to taste

Directions

  1. Rinse the rice, then place it in a rice cooker along with the beef stock. If you do not have a rice cooker, you will need to cook the rice on your stove top.
  2. Wash the chicken gizzards, then place them into a bake dish. Drizzle the olive oil over the gizzards, then season them with the onion powder, garlic powder, and cayenne pepper. Place the gizzard in the oven on 375 F, for 35-40 minutes. Once the gizzards are done, place them into a food processor, and mince them up OR use a knife to dice the gizzards.
  3. In a skillet, over medium heat, add in the ground beef. Cook the beef , and add in the diced onions and sweet peppers.
  4. Once the meat is browned, add in the diced andouille sausage, and then the minced gizzards. Cook for about 5 minutes, then add in the rice. Stir the ingredients, and make sure everything is well combined, and let it cook for an additional 5 minutes…
  5. SERVE!

Rosie’s Shrimp and Grits

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Delicious Shrimp served over Creamy Cheese Grits, and drizzled with a creamy gravy. 

Here is a dish that I absolutely LOVE. This is not the traditional way, it’s definitely my way. This recipe is easy to follow, and you can serve it for breakfast lunch or dinner! Give it a try and tell me what you think!


Recipe

  • 1 lb white tail shrimp, deveined and shells removed – but leave the tails on
  • 1/4 lb bacon, chopped
  • 1 tsp Old Bay Seasoning
  • 1/4 tsp red pepper flakes
  • 1 1/4 cup water
  • 1 cup cup heavy cream
  • 3/4 cup quick grits ( I used Quaker’s brand in the video above)
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 3 tbsp butter or margarine
  • 2/3 cup shredded sharp cheddar cheese
  • 1 tbsp diced yellow onion
  • 2 tbsp all purpose flour

Directions

  1.  In a medium sized pot, pour 1 cup water and 3/4 cup  heavy cream. Now add in the butter/ margarine, and sprinkle in the salt and black pepper. Place the pot on the stove top and turn the heat to high. Once the the liquid starts to boil, immediately turn the heat down to medium.
  2. Stir the liquid, and gradually sprinkle in the grits. Let  the grits cook until they thickens, and be sure to stir occasionally.
  3. Once the grits are done add in the shredded cheese, stir, and turn the heat down to low.
  4. Place a skillet on the stove top, and add in the bacon. Cook the bacon until the bacon is crisp. Remove the crisp bacon from the skillet, and reserve the fat. Sprinkle in the onions, and let cook for 2 minutes of medium heat. Remove the onions OR leave them in the pan.
  5. Next, sprinkle in the all purpose flour, and stir. Let cook for 3 minutes.
  6. Season the shrimp with the old bay seasoning and red pepper flakes.
  7. Pour 1/4 cup heavy cream, and 1 /4 cup water along with the flour and bacon fat. Mix until it’s creamy then toss is the shrimp.
  8. Cook the shrimp in the white gravy for 2-4 minutes ( the heat should still be on medium).
  9. Place the grits in a bowl, then add the shrimp on top along with a little of the white gravy. Sprinkle the crisp bacon on top of the shrimp ( and parsley flakes if you choose), and serve!)

Seafood Boil Recipe

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King Crab, Smoked Sausage, Shrimp, Clams, Corn, and MORE…

I remember when I younger and had gone to Louisiana for the first time. We were there for a family reunion, and I want to say we were there for about a week. I never eaten so much seafood in my life! Before my visit there, I had NEVER heard of catfish, and we only ate gumbo during the holidays. It was such a pleasant surprise to find out my family in Baton Rouge had seafood every day. It was nothing to them. Every day was a fish fry!

I remember when they had a seafood boil. Honey, I almost lost my mind! I remember everyone outside talking and fussing over the pot. I was in the way of them cooking, but I just had to see what was in the darn pot. I remember seeing crawfish, crab, corn, all kinds of shrimp, different sausages, and more. When the food was done, they would just dump all of the deliciousness on a newspaper lined table, and everyone would dig in. It was nonstop! They just keep cooking, and cooking… until I couldn’t eat anymore. I believe I fell asleep at the table, or next to it!

When we came back to Washington the luxury of those fish frys and seafood boil parties were over. My family up here was not going to be outside frying fish and boiling seafood in the rain ( us Seattle folks, weren’t up to it)! We went back to our special occasion gumbo, but we definitely added catfish to our regular routine. In the summer time some people make the seafood boil outdoors, but it was a hassle! As I got older I decided to my own boil… but indoors!

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Making a seafood boil is completely doable indoors. If you have a large pot… You CAN make it! You don’t need any special gadgets, all you need is a big pot!

As far as seasoning the boil I don’t use ay store bought bottled stuff, simply because I prefer making my own. When you make your own “boil” you are in control! You can add more of less of whatever you want….

For my ingredients, I kept is simple for several reason. Those reasons being cost, and simplicity. You can definitely add more ingredients if you’d like! Give this boil a try, and please be sure to watch the video tutorial as well!


Recipe

  • 2 lbs King Crab legs, or you can use whatever crab that you want to use…
  • 2 lbs white tail shrimp ( I used 16/18 count per pound)
  • 1 lb smoked sausage, chopped ( you can use beef, pork, chicken… use what you like babe!)
  • 2 lbs venus clams,  in shells
  • 4 -6 corn on the cobs, cut into small section
  • 5 medium golden or red potatoes, cut into halves
  • 1 stick/8 tbsp salted butter OR margarine
  • 1 medium onion, sliced
  • 2 tbsp  minced garlic
  • 2 large lemons, sliced
  • 3 tbsp old bay seasoning
  • 1 1/2 tbsp dried parsley flakes
  • 2 tbsp red pepper flakes
  • 3 large lay leaves
  • 6-8 cups water

*You may want to serve this with lemon wedges, hot sauce, and other condiments :-D

Directions

  1. In a large pot add in the butter, water, lemons, onion, garlic, old bay seasoning, parsley flakes, and bay leaves. Turn the heat to high, and let boil for 30 minutes.
  2. Reduce the heat to medium, then add in the smoked sausage and potatoes. Let the potatoes cook for about 15 minutes, then add in the corn
  3. Make sure you do a taste test on  the “boil” ( the liquid). If it doesn’t meet your standards, and more seasonings… If it does, move to the next step.
  4. Once the potatoes are tender, add in the crab legs.
  5. Steam the clams on top of the boil. DO NOT boil the clams in the pot, otherwise the clams will detach from the shells, and get lost in the pot :-(  .
  6. The clams are done once the shells open. If the clam shells don’t open, that means it’s a bad clam, and it needs to be tossed!
  7. Once the clams are done, remove them and set them to the side.
  8. Last but not least, add in the shrimp ( I left the shells on, but I removed the veins). Remove the pot from the heat, stir the ingredients, and let sit for 3 – 5 minutes.
  9. Remove the food from the pot, but reserve the liquid. Place the food on your chosen platter.
  10. Place the clams into the POT, and stir( to season them up a bit). Then add them to the platter.
  11. ENJOY!!!!

Nutella Pumpkin Fudge Brownies

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Recipe

  • 18.3 oz box of Fudge Brownie Mix
  • 1/4 cup milk
  • 2/3 cup vegetable oil
  • 1 cup Nutella
  • 2 medium eggs
  • 4 oz cream cheese
  • 2/3 cup cup puree pumpkin
  • 2 tbsp granulated sugar
  • 2 tsp pumpkin pie spice

Directions

  1. Add the brownie mix, 2 eggs, 1/4 cup milk, and 2/3 cups of vegetable oil into a large mixing bowl. Mix until the batter is smooth. Next add in the Nutella, and mix until everything is well incorporated.
  2. In a separate bowl cream the pumpkin puree, 1 egg, and cream cheese together. Next sprinkle in the sugar and pumpkin pie spice. Mix until it’s nice and creamy.
  3. Spray a 8×8 square pan with baking spray, then pour half of the brownie mix into the pan. Next, spoon out the pumpkin mixture on top of the brownie layer, and smooth out. Pour the remaining brownie mix on top of the pumpkin layer, and smooth out.
  4. Use a knife to swirl the mix.
  5. Bake the brownie in the oven on 350 for 45-50 minutes
  6. Once down, let cool in the pan for 5 minutes, then remove it from the pan, and let it cool on a cooling rack.
  7. Let cool for at least 25 minutes.
  8. Enjoy!