One of our very good neighbors introduced to "Dirty Rice" a little while back. It was so good and my wife asked her how hard it was to make. She replied that it was pretty easy and then for my wife's birthday, she gave her a copy of the "River Road Recipes" by The Junior League of Baton Rogue, Inc. This book is regarded as one of the top ten Louisiana /Cajun Cookbooks. Well, now there was no excuse, for us, not to experiment. A few slight deviations from the actual recipe, but, for the most part tried to stay true to the origins. Started out by sautéeing some yellow and green onions. Then added some diced pepper, chopped chicken livers, chopped garlic, bulk mild pork sausage, and some diced up leftover brisket. Seasoned with Ancho Chili powder and black pepper.
While this was going on, my wife was making the long grain white rice, separately. Basic way of cooking rice, except didn't let all the liquid get absorbed. About 5 minutes, prior to the rice being done, we added the sautéed mixture to the rice.
Mixed it well and then into a pre-heated 350 degree oven, for 15 minutes, to finish. This is what the finished product looked like. It was very tasty and the addition of the brisket, gave it a hearty meaty taste. We omitted the spicy red peppers it called for, in the original recipe, because my wife doesn't like the spiciness....
But this made it all right for me. This is an easy, quick meal and there is really no need for a side dish. Now, let see what the real deal Cajun jury has to say (our neighbors). Hope you give it a try.
One of our very good neighbors introduced to "Dirty Rice" a little while back. It was so good and my wife asked her how hard it was to make. She replied that it was pretty easy and then for my wife's birthday, she gave her a copy of the "River Road Recipes" by The Junior League of Baton Rogue, Inc. This book is regarded as one of the top ten Louisiana /Cajun Cookbooks. Well, now there was no excuse, for us, not to experiment. A few slight deviations from the actual recipe, but, for the most part tried to stay true to the origins. Started out by sautéeing some yellow and green onions. Then added some diced pepper, chopped chicken livers, chopped garlic, bulk mild pork sausage, and some diced up leftover brisket. Seasoned with Ancho Chili powder and black pepper.
While this was going on, my wife was making the long grain white rice, separately. Basic way of cooking rice, except didn't let all the liquid get absorbed. About 5 minutes, prior to the rice being done, we added the sautéed mixture to the rice.
Mixed it well and then into a pre-heated 350 degree oven, for 15 minutes, to finish. This is what the finished product looked like. It was very tasty and the addition of the brisket, gave it a hearty meaty taste. We omitted the spicy red peppers it called for, in the original recipe, because my wife doesn't like the spiciness....
But this made it all right for me. This is an easy, quick meal and there is really no need for a side dish. Now, let see what the real deal Cajun jury has to say (our neighbors). Hope you give it a try.
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