Saturday, January 16, 2010

Pappadeaux Dirty Rice Does Anyone Know The Recipe For Pappadeaux's Dirty Rice Recipe?

Does anyone Know the recipe for Pappadeaux's Dirty Rice recipe? - pappadeaux dirty rice

Or do you know any sites that may be?

Posted by Belinda Catron at 12:41 AM

2 comments:

mebepat said...

I Zatterans dirty rice. In the search for the recipe, I found the original.

Original Dirty Rice (Justin Wilson's)
Categories: Rice

Yield: 10 servings

Ingredients:
2 pounds lean beef
2 pounds lean pork
1 pound chicken giblets (ground)
C 1 yellow onion (diced)
C 1 green onion, chopped
1 red / 2 c Bell diced
1 / 4 cup garlic (finely chopped)
1 / 4 cup parsley (finely chopped)
4 bay leaves
Black pepper 1 TS
2 Cream of mushroom soup, NC
C 2 stalks celery (chopped)
3 TB Lea & Perrins sauce
- (Worcestershire sauce)
1 / 2 pound margarine or butter
Sal

Instructions:
Original Dirty Rice (Justin Wilson's Cookbook - 1965)

With about 2 cups of water, shake all the food together in a heavy saucepan
medium heat. Add all above ingredients except the soup
The beginning of cooking. Cook 4 hours on the average velocity. Stir often. Then add
Cream of mushroom soup. Bake 30 minutes. Prepare 2 pounds \\ \\ \\ \\ \\ \\ \\ \\ u0026lt;br> rice with the standard preparation. After the rice is not to mix with
Ingredients in meat well. Simmer or steam
thirty minutes before serving. For 10

January 19, 2010 at 6:04 PM
eythi said...

YVETTE Pappadeaux's Seafood Kitchen

YVETTE SAUCE:
2 pounds of butter
3 cups flour
1 gallons shrimp stock
1 / Sherry Cup 2
1 tablespoon salsa / 4 cup Worcestershire
5 tablespoons cayenne pepper
On the basis of 1 / 3 cup chicken
2 1 / 2 pound Swiss cheese
4 liter cream
For the products of THE SEA:
2 g of butter grilled
3 prawns
1 oz chopped lobster
1 1 / 2 ounces mushrooms, sliced and cooked
1 / 4 ounce chopped spinach
Yvette sauce 3 oz
1 filet of fresh fish
6 oz rice sales
Toppings:
Spicy Pecans
kale
Lime wedge

Prepare sauce Yvette

Melt the butter in a saucepan. Flour and whisk smooth. Cook for 3 to 4 minutes, stirring frequently.

In another pot, bring broth to a boil and shrimp from the heat.

While whisking slowly add shrimp stock roux and whisk smooth move.

Add sherry. Add Worcestershire sauce, cayenne pepper and chicken and mix.

Add cut the cheese into small pieces and mix until everythingmelted and smooth.

Cream and mix. Simmer 5 minutes.

Just after China with a cup in a transparent container and refrigerate. (Sauce yields 3 liters, after adjustment to the desired service.)

PREPARING FOR THE SEA:
Place 2 g of butter in a pan and heat grill. Shrimp Add and cook out until 3 / 4.

Pre-bags lobster, mushrooms and spinach in a saucepan and heat for 30 seconds. Drain butter.

Yvette sauce and mix well. Place prepared fish fillet on a plate of dirty rice 6 oz

Pour the sauce over the middle 2 / 3 's of fish. Use a spatula to remove the whole pot. Garnish with 1 / 2 ounce pecans flavored with the sauce.

Fish with parsley garnish and sprinkle the dirty rice with chives. The base of the dish with kale and a lemon slice.

January 20, 2010 at 4:43 AM

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