Paul Prudhommes Real Cajun Dirty Rice Recipes

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Paul Prudhomme's Cajun Meat Loaf image

I've never been a fan of meat loaf. After all, its a loaf of meat with ketchup on it...or so I thought. My friend made this for me last night and it was so good! The recipe is from Paul Prudhomme (of K-Paul's, New Orleans). Warning: this is very spicy and if you're not used to eating "cajun" type foods, you might want to back off on the cayenne & hot sauce just a bit.

Recipe From food.com

Provided by Tracey D Mizell

Categories     Cajun

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 21



Cajun Dirty Rice image

I grew up in Louisiana and we had this at least once a week. Now, I only make it every now and then because I am watching my cholesterol. This recipe does not have as many livers and so the liver flavor is not overpowering as in some recipes. Just the way I like it. The secret to this recipe is using a variety of meats and cooking the gizzards for a good long time. Adopted from Louisiana Cajun Magic Cookbook by Chef Paul Prudhomme. This recipe requires active cooking (stirring) for a good 20-25 minutes. The rest of prep is chopping and ingredient prep time. Passive cook time is for the times the recipe needs minimal attention and is just simmering. We eat this both as a main dish and a side accompaniment.

Recipe From food.com

Provided by Caryn Dalton

Categories     Cajun

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16



PAUL PRUDHOMME'S REAL CAJUN DIRTY RICE image

Recipe From epicurious.com

Categories     Brunch     Side     Christmas     New Year's Eve     Dinner     Buffet     Sausage

Yield 8 servings

Number Of Ingredients 14

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