Cajun Dirty Rice

cajun dirty rice in a white bowl with green onions, yellow onion, garlic and fork

Dirty Rice is a traditional Cajun/Creole dish which combines browned meats and liver with onions, peppers, Cajun/Creole spices and cooked white rice. It gets it’s “dirty” description from the color of the browned meats and particularly the chicken liver. Dirty Rice is too bold and delicious to label it just a side dish, but it is 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.

cajun dirty rice in a white bowl with green onions, yellow onion, garlic and fork
Sweet Daddy D's Cajun Dirty Rice
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Rating: 5
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A traditional Cajun/Creole dish which combines browned meats and liver with onions, peppers, Cajun/Creole spices and cooked white rice. It gets it’s “dirty” description from the color of the browned meats and particularly the chicken liver. Dirty Rice is too bold and delicious to label it just a side dish, it is 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.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
57 Minutes 391
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
57 Minutes 391
cajun dirty rice in a white bowl with green onions, yellow onion, garlic and fork
Sweet Daddy D's Cajun Dirty Rice
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
A traditional Cajun/Creole dish which combines browned meats and liver with onions, peppers, Cajun/Creole spices and cooked white rice. It gets it’s “dirty” description from the color of the browned meats and particularly the chicken liver. Dirty Rice is too bold and delicious to label it just a side dish, it is 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.
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
57 Minutes 391
Servings Prep Time
12 Servings 30 Minutes
Cook Time Calories per Serving
57 Minutes 391
This is What You Need
This is What You Do
  1. Place chicken livers in water to simmer until tender, about 20 to 30 minutes. Let them cool then give them a rough chop and set aside; reserve the cooking water.
  2. In a dutch oven, melt the bacon grease over medium high heat.
  3. Maintaining a medium high heat, brown the beef and pork in the bacon grease; when the redness is gone (about 5 minutes), add the chopped chicken livers and mix well; cook together for another 5 minutes.
  4. Add the yellow onions, bell peppers and celery to the meats and saute until the onions are starting to brown, about 8 minutes.
  5. Stir in about half the green onions and then the garlic and continue to sauté for a couple of minutes until the garlic is aromatic.
  6. Add the creole seasoning and the Worcestershire sauce and mix well, continuing to sauté.
  7. Add the stock and a little of the reserved water from boiling the chicken livers; mix together well and bring to a high simmer, uncovered, until the liquid is reduced by a little more than half-about, 20 to 30 minutes.
  8. Mix in the cooked rice and blend well to incorporate all the ingredients. Taste and add kosher salt and ground black pepper to taste. Mix in the parsley and remaining green onions and cook on low another few minutes uncovered until all the liquid is absorbed.
  9. Sprinkle some of the reserved green onions on top when served.
Recipe Notes

For this recipe I use a combination of ground chuck (80/20) and ground pork. If you prefer to use one or the other, that's fine.

The chicken livers are an essential part of Dirty Rice. Many recipes call for using the gizzards also, so that is certainly an option.  Don't go overboard on the livers because they can certainly take over the flavor profile.  They should be a subtle background flavor, like all the other ingredients.

Remember that most commercial creole seasonings and commercial stocks have high salt content, so make sure that you taste as you cook before you add any more salt.

Nutrition Facts
Sweet Daddy D's Cajun Dirty Rice
Amount Per Serving
Calories 391 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 8g 40%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 123mg 41%
Sodium 543mg 23%
Potassium 203mg 6%
Total Carbohydrates 30g 10%
Dietary Fiber 2g 8%
Sugars 4g
Protein 20g 40%
Vitamin A 53%
Vitamin C 35%
Calcium 6%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

Braised Short Ribs

Short Ribs
Sweet Daddy D's Braised Short Ribs
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Calories Per Serving
This Is What You Need
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This Is What You Need
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This Is What You Do
  1. Rinse the ribs under cool water and pat dry with a paper towel; place on a platter and sprinkle all sides with kosher salt and ground black pepper and set aside for about 30 minutes.
  2. Preheat the oven to 325 degrees. Clean and slice the carrots into 1 to 2" lengths, peel the pearl onions but leave them whole and place both in a small bowl and set aside. Rough chop the garlic and set aside.
  3. Place a heavy cast iron dutch oven with a lid over medium high heat.
  4. Sear the ribs for 3 or 4 minutes on each side until a crust begins to form. Remove the ribs from the dutch oven and set aside.
  5. Add the bacon grease to the dutch oven and when it starts to shimmer, add the whole pearl onions and carrots.
  6. Sauté the onions and carrots for about 10 minutes until starting to brown.
  7. Add the garlic and saute about 2 minutes, until aromatic.
  8. Add the tomato paste, stirring constantly to brown for about 2 or 3 minutes.
  9. Add the herb and spice blend and the brown sugar; mix well.
  10. Deglaze the pan with a little of the beef stock, scrapping to get all the fond off the bottom of the pot
  11. Add the remaining beef stock and wine and maintain a low simmer until the liquid reduces by about 1/3.
  12. Add the short ribs back to the dutch oven, make sure to add in all the juice that accumulated while they rested. Coat each rib well with the sauce.
  13. Cover dutch oven and place in the oven for 1 1/2 to 2 hours. Check on them every 30 minutes to make sure that they are not sticking and to baste the ribs with some of the sauce. Add a little more beef stoick if you think its reducing too much.
  14. The ribs are ready when they are probe tender and starting to fall apart. Take a wooden skewer and probe several places on the ribs until there is very little resistance and the ribs are very tender.
  15. Remove from the oven and let rest, covered, for about 5 to 10 minutes.
  16. Remove the bay leaves and serve with mac and cheese or saffron rice, or mashed potatoes.
Recipe Notes

As an option, if the sauce needs thickening, remove ribs and thicken sauce over medium high heat. If needed make a slurry with 1 tablespoons flour and water and stir into the sauce. If it gets too thick, add some beef stock. Add the ribs back to the pot and coat well.

Stuffed Bell Peppers

Stuffed Bell Peppers
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Stuffed bell peppers-the ultimate comfort food! Every cuisine has a version of stuffed peppers, this recipe uses beef and veal and is more a creole or cajun version. This is a great main dish or a fabulous side dish for red beans and rice!
Servings Prep Time Cook Time Calories Per Serving
14Servings 30Minutes 95Minutes 340
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Wash the peppers under cold running water with a soft vegetable brush or cloth,
  2. Slice the peppers in half through the stem and scoop out the veins and seeds.
  3. Parboil the peppers in boiling water for about 2 to 3 minutes (that's after the water comes back to a boil), remove immediately to an ice bath to stop the cooking process. Place them upside down on paper towels to drain and cool; set them aside.
  4. Heat the oil and butter in a cast iron dutch oven over medium high heat until starting to foam; add the chopped onions and bell peppers and sauté until almost clear.
  5. Add the garlic, stirring until aromatic-about a minute or two. At this point add most of the Herb and Spice Blend, reserve the rest. Mix well.
  6. Crumble the meats into the veggie mixture by hand. Stir to combine well and brown the meat until just the pink is gone, breaking up all the lumps as you go. Once browned you may want to remove some of the rendered fat, but not all.
  7. Add the Worcestershire sauce and about 1 to 1 1/2 cup of beef stock, reserving the rest. Bring to a full boil, then lower the heat to a simmer and simmer until the stock is almost evaporated, probably around 10 to 15 minutes. Taste the mixture for seasoning.
  8. Add the bread crumbs a little at a time until you have the consistency you want, be careful not to add too much. Add a little more stock if needed. At this stage it should have the consistence of a filling or stuffing, no large lumps of meat and very nicely blended and smooth. Taste again for salt/seasoning, add some of the reserved spices if needed.
  9. Let the stuffing sit covered for about 10 minutes while you get ready for the next step.
  10. Heat oven to 350 deg. Prepare an oven safe casserole dish with low sides by spreading soft butter or spraying cooking spray in the bottom.
  11. Remove bay leaves from the stuffing, then stuff the filling into the peppers, making sure to press down to fill all the voids. Once filled, place each pepper in the baking dish.
  12. Sprinkle a little bread crumbs and place a small tab on butter top of each one. Pour about 1/2 inch water in the bottom of the baking dish and adjust the peppers to make sure some of the water gets underneath them.
  13. Bake at 350 deg for about 30 to 45 minutes, uncovered; they are done when an instant read thermometer reads about 160. If they are starting to brown too much, just lay a piece of aluminum foil over them in the oven until they are finished baking.
  14. Take out and let sit for 5 to 10 minutes.
Recipe Notes

Many commercial creole seasonings contain salt, so be mindful of that when using. Taste before adding additional salt!