Dirty Rice, the traditional Cajun/Creole favorite combines browned meats and chicken livers with the trinity (onions, green peppers and celery), Cajun/Creole spices and cooked white rice. It’s very similar to Rice Dressing but Dirty Rice is “dirty”-describing the appearance of the rice after it has been mixed with the browned meats and the chicken liver, which isn’t an ingredient in Rice Dressing. Dirty Rice is too bold and delicious to call it merely a side dish-it’s a very popular accompaniment with meats, fowl and seafood. A version of this dish, and there are endless versions, will always be found at family gatherings and holiday celebrations in South Louisiana, here’s how to make Sweet Daddy D’s Cajun Dirty Rice.
Mirlitons-the wrinkly green vegetable, found in family gardens and farmers markets all over South Louisiana, commonly finds there way to the dinner table and restaurant menus, particularity in the fall. My favorite is this Sweet Daddy D’s Mirliton and Crab Bisque. The mirliton’s mild flavor is a perfect companion for the succulent and rich crab meat and unique spice blend of nutmeg, allspice and cardamom. Great as an appetizer or the main course, served with crisp french bread and a green salad. Let’s take a look at this no-angst recipe.
Looking for something special to bring to Thanksgiving Dinner? Try these very easy, no-angst Roasted Brussels Sprouts with Pancetta from Sweet Daddy D. Tender, not mushy. Roasting the seared Brussels Sprouts brings out the natural sweetness. Garlic, thyme and pancetta lend a nice earthiness and the lemon adds a spark! You’ll impress everyone and may even convert a few to be Brussels sprouts fans. The best part…it’s only 6 ingredients, you can do it all in one pan and get it done in about 35 minutes.