Dirty Rice

dirty rice

…following on from my last post, pig’s liver rice, Michelle of Gourmandistan said it reminded her of dirty rice. While I was contemplating supper this morning, dirty rice did spring to mind and when Karen mentioned it again, I went out and bought the ingredients. Sadly this is not an authentic recipe as taught to me by Paul Prudhomme in the French Quarter, but it does perhaps, contain the correct seasoning and vegetables to be a dish from Louisiana.

First of all, a word on the two types of cooking in Louisiana – Creole (from the original French and Spanish colonists in New Orleans), containing tomatoes and Cajun (from the Cajun people of South Louisiana who were originally French colonists of Canada, who’d been expelled by the British), without tomatoes. Both Cajun and Creole styles of cooking use a trinity of celery, onions and sweet peppers for flavour. When garlic is used, it becomes a  holy trinity.

Creole Dirty Rice recipe (serves 4):

1 lb pig’s (or chicken) liver (chopped)
4 slices of smoked streaky bacon (chopped)
1 pork chop, bone and skin removed (cubed)
1 large onion (chopped)
2 sticks of celery (chopped)
6 cloves garlic (finely chopped)
4 large tomatoes (grated)
1 large red pepper (chopped)
8 mushroom (chopped)
2 cups brown Basmati rice (soaked for 1 hour)
2 dessertspoonfuls of tomato purée
a squirt anchovy paste
a pint of warm beef stock
a glass of red wine
a splash red wine vinegar
2 teaspoons of herbs (rosemary, sage and thyme – ground in a mortar and pestle with coarse sea salt and black peppercorns)
3 teaspoons cajun seasoning
a good splash of Lea and Perrins Worcestershire Sauce (for Justin Wilson)
8 torn basil leaves
2 bay leaves
a splash of Tabasco Sauce
2 dessertspoons plain flour
extra virgin olive oil
the juice of half a lemon

Before you start, put on Gris-Gris Gumbo Ya Ya by Dr. John – this will help with the cooking!

I won’t bore you with a complete step by step process – it’s the same as for pig’s liver rice, but you’ll notice some different ingredients above.

creole dirty rice

Soak the brown basmati rice for an hour. Using a cast iron casserole, brown the liver (dusted in seasoned flour) in olive oil and reserve. Fry the onion, followed by the bacon and pork. Stir in in the other vegetables and grated tomato. Return the liver to the casserole, along with all the seasoning, vinegar, wine, etc. and half the stock. Allow this to come to a simmer and taste – adjust the seasoning as required. Drain, rinse and mix in the rice. Cover the casserole with a lid and remove to a preheated oven at 150ºC for one hour. After 30 minutes check the dish and stir in the rest of the stock. At one hour the dirty rice should be done. Check that the rice is tender and allow it to rest for 10 minutes with the lid on. Squeeze on the juice of half a lemon, a sprinkle of chopped parsley and serve with home made allioli.

Drink a Dixie beer or even a Sazerac and get out the box set of Tremé.

Jock-a-mo fee na-né.

About Mad Dog

This entry was posted in Drink, Fish, Food, Meat, Recipes and tagged , , , , , , , , , , , . Bookmark the permalink.

14 Responses to Dirty Rice

  1. Eha says:

    Well, at least that is something I have oft made, even if not quite your composite way 🙂 ! Your delicious version has a few ‘fusion’ additions I have not used . . . y’know it took me about 2-3 weekend hideaways in New Orleans before I really differentiated twixt all the ‘Creole’ and ‘Cajun’ jazz . . .well, we all know more now. Methinks the ‘anchovy’ is your Catalan part and the ‘Worcester’ your English . . . and you have made ’nuff’ for a happy party here, so . . .

  2. Ooh had never heard of this, reminds me too off arroz a la cubana (which is soooooo very basic,student food!) but in a way more exciting recipe. Enjoying the music too, good start to the day!

    • Mad Dog says:

      Thanks Tanya – I’ve seen some elaborate arroz a la cubana, but the basic recipe is probably more healthy than the English student chip buttie! No surprises there and it probably kept the Cubans going through some very lean times. Moros y Cristianos is another one.

  3. Ron says:

    Chef Paul – I remember being introduced to him in NOLA at the original Ruth Chris Steak House, shortly prior to his departure. He was a good man and a chef’s chef.
    Mad, Having lived in NOLA in my younger life and eaten my fair share of dirty rice, I can say “I the style of your dirty rice”. A bit different from our family recipe, but in a good way. Love the addition of anchovy paste and mushrooms. This is a recipe that this old Texjun must try, but I may have to add some fresh jalapeno. FYI, Gris Gris Gumbo Ya Ya is a perfect pairing for this cook.

  4. Karen says:

    Hi Mad Dog, your version sounds very flavorful and different from what I’ve had, I’ll definitely have to give it a try. What I’ve had has been made without tomatoes.

  5. Michelle says:

    Laissez les bons temps rouler!

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