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.

Meatloaf

Sliced Meatloaf
Classic Meatloaf
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Major comfort food! This homogeneous blend of three different ground meats with herbs and spices combine to form a tender loaf of goodness that goes best with creamy mashed potatoes or mac and cheese-the sauce even makes a tangy gravy to smother those classic side dishes! Add some peas or green beans and you have a meal that's sure to warm the heart and the tummy!
Servings Prep Time Cook Time Calories Per Serving
12Servings 20Minutes 1.5Hours 335
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Preheat the oven to 425 degrees.
  2. Make the sauce by mixing all the ingredients for the sauce together in a small bowl and set aside. This sauce will benefit from sitting for a while.
  3. Process the onion and garlic in a food processor until they are very fine-set aside and make sure to save all the liquid with them.
  4. In a large glass bowl mix all the meats together by hand to integrate completely.
  5. Add the onions, garlic, eggs, herbs and spices and water to the meats and continue to mix together by hand until thoroughly combined.
  6. Mix in about 2/3 of the breadcrumbs. This will tighten the meat mixture up so you can form it into loaves. Add the remaining breadcrumbs and more water if needed so that it makes a firm loaf.
  7. Form into a loaf or loaves. Since its 3 pounds of meat, this will make a very large loaf or two or three smaller loaves depending on your needs. Extra loaves can be frozen before cooking or after baking, and saved for another meal.
  8. Spray a roasting pan with non stick spray and set meatloaf on it.
  9. Place the meatloaf in the preheated oven, uncovered, for 30 minutes. After 30 minutes, remove from oven and lower the oven temp to 325 degrees.
  10. Pour off the excess grease from the roaster, cover with aluminum foil and return to the 325 degree oven for 45 minutes.
  11. After 45 minutes, take the meatloaf out of the oven and uncover. Increase the oven temp to 425 degrees.
  12. Pour the sauce over the meatloaf and return to the 425 degree oven, uncovered. Roast for another 15 to 20 minutes, the sauce should be bubbly and starting to brown. Remove the meatloaf from oven and rest for about 10 minutes before slicing.

Meatballs

Sweet Daddy D's Tasty Meatballs
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Light and tasty, melt in your mouth meat-goodness. Of course they are great sitting on top of a pile of spaghetti and tomato sauce, but they are also great for meatball poboys or wrapped in bacon and smoked! Experiment with different types of sauces-its great to have these in the freezer when you're trying to decide what to eat!
Calories Per Serving
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
    Preparations:
    1. Preheat oven at 400 degrees.
    2. Grate the onion and retain all the juices. Put the garlic cloves through a garlic press and set aside.
    Mix all ingredients thoroughly but gently by hand in this order:
    1. Incorporate all the meat together completely
    2. Add eggs, mix well.
    3. Add onions and garlic, mix well.
    4. Add wine and water, starting with 1/4 cup water. Mix well.
    5. Add bread crumbs and cheese, mix well.
    Roll 'em up:
    1. The meatball mix should be sticky and easy to press into a ball. If needed add a little more water or a little more breadcrumbs.
    2. Form meatballs by hand to 1 to 1 1/2" diameter balls. Place on a baking sheet that has been sprayed with cooking spray. Bake in the 400 degree oven for about 25 to 30 minutes, turning over at about 15 minutes.
    Recipe Notes

    You can roll them into whatever size you want from mini to massive. I usually end up with approximately 28 meatballs around an inch in diameter.  I usually divide them, eating some that day and freezing the remaining meatballs for future dishes.

    These can be added to a tomato sauce and cooked for an hour or two-try Sweet Daddy D's Essential Tomato Sauce. They also freeze very well and can be used for a quick week night meatballs and spaghetti meal or even meatball sandwiches anytime.

    If you have a vacuum sealer, I found it is best to freeze the meatballs first on a baking sheet, then place them in the vacuum bag. This helps them maintain their shape better.