Old School DIRTY Rice
Rice dressing is now being called dirty rice. It isn't. This is my recipe for old timey dirty rice. You can't tell there's liver in the finished product.There are as many recipes as there are cooks :)
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Great as a summertime holiday side dish Cajun dirty rice is a staple dish in homes across Louisiana. Cajun dirty rice can be selected as a side dish at practically any restaurant. Popeyes® is a commercially recognized New Orleans franchise that made dirty rice pretty famous. All bar-b-que joints commonly offer Cajun dirty rice as a side dish. If there is no dirty rice at your southern bar-b-que get together, well, I wouldn’t want to be you because the razzing will never, and I mean never end. You will be known as “That” person who didn’t have dirty rice at the bar-b-que.
This video demonstrates how to make an authentic oven-style Cajun style dirty rice. The grains of rice in this Cajun dirty rice cook up separately, are slightly moist and seasoned with a trinity and blend of dry seasonings that start with the best all-purpose Creole seasoning I have come across yet.
Mrs. Cloteal was a Creole woman known from up Natchitoches, Louisiana way. This is where the oldest Creole settlement is located. Mrs. Cloteal was known for her cooking skills. Her seasoning is certified Creole by the Louisiana Department of Agriculture.
This Cajun dirty rice is just spicy enough for all to enjoy. But, for the more adventurous, increase the cayenne pepper in this recipe ¼ teaspoon or ½ teaspoon, and swap the sweet paprika for smoked paprika. Let me know that turns out for yah!
So, give this good luvin from the oven Cajun Dirty Rice a try. And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
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1 1⁄4 teaspoons all-purpose Creole seasoning
3⁄4 teaspoon dried thyme
1⁄4 teaspoon iodized salt
1⁄4 teaspoon sweet or smoked paprika
1⁄8 teaspoon ground cayenne pepper
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1 1⁄2 - 2 cups long grain white rice (Depends on altitude, usually 1 ½ cups is sufficient)
1⁄2 cup yellow onion, small diced
1⁄4 cup green bell pepper, small diced
2 tablespoons red bell pepper, small diced
2 tablespoons yellow bell pepper, small diced
1 teaspoon garlic, minced
16 ounces Cajun style dressing mix, thawed
10 1⁄2 -ounce can French onion soup
1 teaspoon Worcestershire sauce
1⁄2 cup water
1 tablespoon salted butter, small diced
1⁄2 cup green onion, sliced
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1. Preheat oven to 350 degrees Fahrenheit.
2. Blend seasonings listed under seasoning blend until well incorporated.
3. Use a colander to contain rice while rinsing for at least 20 seconds under cool running water.
4. In a cast iron skillet, Dutch oven or comparable piece of cookware combine long-grain rice,
2 teaspoons seasoning blend, onion, bell pepper medley, garlic, Cajun dressing mix, French
onion soup, and Worcestershire sauce. Stir to incorporate well.
5. Cover with associated lid of heavy-duty aluminum foil. Bake for 1 hour in preheated oven.
6. Remove rice from oven, uncover and stir to distribute ingredients. Adjust seasoning as needed.
Then, mix in butter until melted. Mix in green onions.
7. Recover with foil or lid and return to oven to complete final 15 minutes of cooking process.
8. Garnish with parsley leaves or additional green onion before serving.
9. Serve hot.
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Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Dirty Dirty Rice - Food Wishes
Learn how to make a Dirty Dirty Rice recipe! If you like dirty rice, you’re going to love dirty dirty rice! And don’t let the name fool you, as this dirty dirty rice is way more than twice as dirty, and just filthy delicious. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this incredible Dirty Dirty Rice recipe!
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How to make Cajun Dirty Rice | Louisiana Dirty Rice | Best Dirty Rice Recipe
Greetings and Salutations good people! Back with another delicious dish for you to cook up at home. Today, we are digging into a family classic. We talking Dirty Rice!! This dish makes me think of family gatherings when I took such culinary delights for granted. Sit back and watch me cook up a classic!
#DirtyRice #LouisianaCooking #BestSideDish #FamilyFood
What you will need:
1 pack of jimmy Dean Breakfast Sausage
1/2 Pound Ground Beef
1/2 Cup Chicken Livers
2 & 1/2 Cups Chicken Broth
3 cups of cooked rice
1 Pack of Seasoning Blend Peppers and Onions
2 Cloves of Garlic
2 Table Spoons of Bacon Grease
Green Onion for Garnishment
Assorted Seasonings (Salt, Pepper, Garlic Powder, Cayenne Pepper, Cajun Seasoning)
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