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.

Cajun Shrimp and Cheesy Grits

Shrimp and Grits in a green bowl with parsley
Cajun Shrimp and Cheesy Grits
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Rating: 5
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Fresh shrimp, sauteed in a buttery, savory sauce of onions, peppers and garlic, with a touch of tomato paste and creole spices, ladled over creamy, cheesy grits. Heart warming goodness from the South!
Servings Prep Time Cook Time Calories Per Serving
4Servings 20Minutes 20Minutes 765
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Peel, de-vein and the rinse shrimp; pat dry; sprinkle on 2 tablespoons creole seasoning and set aside. Slice the onions and green peppers and chop the garlic. Measure out all other ingredients. Prepare the grits.
Prepare the Grits
  1. Bring 2 cups of water to a heavy boil. Grate cheese and set aside.
  2. Add kosher salt and gradually whisk or stir grits into boiling water, stir or whisk until grits are dispersed and not lumpy.
  3. Lower the heat to a simmer, cover pot and simmer for about 15 minutes. Get started on the shrimp while these cook.
  4. Remove the lid, stir well and taste. If al dente, add the butter and Gruyere cheese. Stir vigorously to combine all ingredients until smooth and creamy. If the grits are a little hard still, leave a low fir on for another 5 minutes.
  5. Replace the cover, remove from heat and let sit until the shrimp are ready.
Prepare the Shrimp
  1. Place a large saute pan or cast iron skillet over medium high heat. Melt 4 tablespoons of butter until bubbly.
  2. Add sliced onions and peppers-sautée until soft, about 5–6 minutes
  3. Add garlic, green onions and about ¾ of the Herb and Spice Blend, mix well and continue to sauté until aromatic-about 2 minute.
  4. Increase heat to high and add the shrimp; sauté for about 2 minutes, turning over midway through.
  5. Add the tomato paste and mix it in very well while continuing to saute another 2 minutes (approximately).
  6. If needed, deglaze the pan with a little of the stock before moving on to the next step.
  7. Mix in about ½ to ¾ cup of the seafood stock (reserve the remainder), the lemon juice and the Worcestershire. When that's mixed in, add 2 tablespoons of butter. Shake the pan back and forth and continue to simmer as the butter melts and the sauce thickens slightly. Don’t over cook the shrimp, no more than about 5 minutes.
  8. Taste a few times to check if it needs more spices, remember the shrimp will soak up some spice so its OK to be a little over spiced at this stage. Add more of the reserved Herb and Spice Blend or stock, if needed.
  9. Stir the cheese grits vigorously then place a healthy spoonful in a shallow bowl or plate, spoon the shrimp over the cheese grits and serve immediately.
Recipe Notes

If you are buying head-on shrimp, you'll need to buy about 1 1/4 to 1 1/2 pounds to end up with 1 pound after the shells are removed.

If you can't find seafood stock, just substitute chicken stock and it will be just fine.

Substitute Quick Grits if you want them done a little quicker! Just follow the directions on the package.

Gruyere cheese is creamy when melted and a slightly sharp. Try some sharp or mild cheddar cheese if you prefer, or no cheese at all.

I always think its best if you grate your own cheese, but if you are crunched for time, or just prefer, use some pre-grated cheese.

Many commercial creole seasonings and stocks contain salt, some have quite a bit. This recipe was developed a stock that contains salt and a creole seasoning that does not contain salt. Whatever you use, make sure you taste while cooking before adding salt so you get it the way you like it.

Nutrition Facts
Cajun Shrimp and Cheesy Grits
Amount Per Serving
Calories 765 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 26g 130%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 296mg 99%
Sodium 1192mg 50%
Potassium 784mg 22%
Total Carbohydrates 46g 15%
Dietary Fiber 6g 24%
Sugars 9g
Protein 46g 92%
Vitamin A 78%
Vitamin C 138%
Calcium 78%
Iron 45%
* Percent Daily Values are based on a 2000 calorie diet.

Super Tender Pot Roast

Sweet Daddy D's Super Tender Pot Roast
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Just basic beef and simple ingredients, pot roast cooked down in wine until its so tender its falling apart-this puts the comfort in comfort food.
Calories Per Serving
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Preheat the oven to 325 degrees
  2. Sprinkle salt and pepper liberally over the roast and set aside for about 15 minutes.
  3. Place a dutch oven over medium high heat. Add vegetable oil and sear the meat about 5 minutes on each side until a nice crust begins too form. Remove the roast from the dutch oven and set aside.
  4. Add the onions and carrots to the pot and saute until just starting to brown.
  5. Add the garlic and continue to saute for about 2 more minutes.
  6. Add in the mushrooms and saute another few minutes until starting to brown.
  7. Deglaze the pot with a little of the wine, scrapping off all the fond from the bottom. Stir well, then add the remaining wine and bring to a simmer. Taste for salt and pepper and add as needed.
  8. Add the roast back to the dutch oven along with the rosemary and bay leaves and bring to a heavy simmer.
  9. Cover the the dutch oven and place in the oven.
  10. Roast in the oven for 2 1/2 to 3 hours, checking for tenderness at about 2 1/2 hours. The pot roast is ready when it probes tender and pulls apart easily.
  11. Remove the bay leaves and rosemary stems and let rest for 5 to 10 minutes.
Recipe Notes

This pot roast is great served with macaroni and cheese, mash potatoes or with any type of rice.