Dirty Rice – Cajun Style Pork Fried Rice

Dirty Rice

The Best Dirty Rice, Ever!

I just can’t say enough about this Dirty Rice recipe.  I’m telling you, truly, it’s the best version I’ve ever had and I’m not just saying that because it’s my recipe.  My wife and I just kept going back for seconds, thirds and fourths.  Okay, there was nothing left when we got done eating and my kids loved it too.  Now that’s saying something because this recipe has liver in it.  It’s true, I designed this recipe to be more family friendly and than the traditional spicy recipes but don’t let that steer you away from trying it.  Some chopped peppers and a dash of Cayenne will quickly put you back in business, if you like it hot, and I guarantee this recipe will be at the top of your list of rice recipes, from here on out.

Dirty Rice

Traditional Dirty Rice

Most Dirty Rice recipes have a kick to them.  This means peppers and spice.  I avoid both in this version for several reasons.  First, because it makes it more family friendly and, second, because it can easily be added to this recipe, with out changing a thing, if you prefer it.  And, third, this version is absolutely amazing.

I mentioned before that I don’t use peppers in this recipe.  I add sweet peas instead and as an alternative to using Old Bay or something even spicier, like “Slap Ya Mama”, I use Knorr Beef Bouillon.  Now that’s not to say that any beef bouillon will work, because I’m not sure that it will.  I just know that Knorr is uniquely seasoned and balanced to make this Dirty Rice perfect.  In my opinion, it’s a lot like Ramen Noodle season packs or the seasoning pack found in a box of Rice-A-Roni.  So know that I’m not advertising for Knorr, I just know that it just works wonders in this dish.

Also, be sure to check out my Cajun Stuffed Peppers, my Jambalaya and both my How to make Boudin and my Boudin Balls recipes.

Dirty Rice Ingredients:

2 cups Rice, uncooked
4 cups Water
8 oz Ground Pork
4 oz Chicken Liver
2 Garlic Cloves, chopped
1/2 Onion, chopped
2 Green Onions, chopped
1/2 cup Fresh Parsely, chopped
1 Celery Stick, chopped
1 Cup Peas
2 tbsp Knorr Beef Bouilion
1 Stick Butter

Be sure to watch the short video tutorial for this Dirty Rice recipe and I’ll show you exactly how to make it.

Jambalaya with Shrimp and Andoulli Sausage

Jambalaya

You guys are in for a real treat if you like Jambalaya.  As always, I post recipes only as good as they come and the way I know they should be.  Nothing but the best restaurants in New Orleans serve Jambalaya like this and I’m going to teach you how to do it in the comfort of your own home.  i promise you, if you make Jambalaya like this the next you have friends or family over, no one is going to leave until you give them the exact ingredients.  Well, here it is, from Poor Man’s Gourmet Kitchen to yours.  Now go tear it up!

Jambalaya Ingredients:

2 Andoulli Sausages
1 lbs Shrimp, pealed and deveined
2 cups Rice
1/2 Onion, chopped
1 Bell Pepper, chopped
2 Garlic Cloves, chopped
1/2 tsp Anchovy Paste, or one crushed anchovy
1 cup Clam Juice
Chicken Broth (approximately 1 quart, watch video)
1 can Diced Tomatoes
1/2 can Tomato Sauce
1 tbsp Creole Seasoning (add more to taste for spice)
1 tbsp Worcestershire
1 1/2 oz Louisiana Hot Sauce, (or something similar like Tabasco)
Top off with Scallions

Spanish Rice

Spanish RiceSecrets for Spanish Rice!

Spanish Rice is loved, it’s adored yet often underrated.  I remember asking some idiot once how he made his Spanish Rice and his answer was ridiculous.  But, first let me tell you why I asked him and how I came to the conclusion he was an idiot.  This guy was a coworker and there were a lot of other employees that came in Monday mornings, always raving about his weekend barbecues.  Oh, and I should probably mention that he’s Mexican.  Anyway, that and the fact that he “Apparently” cooked all the time, this convinced me that he was probably the man to talk to about his recipe for Spanish Rice.  His answer was, “Tomatoes and Seasoned Salt”!  So long story short, that’s when I decided he was an idiot because his answer was just ridiculous.

IMG_1006So all B.S. aside, here’s what you really need to know about Spanish rice.  Rice needs to be constituted, and much like pasta, the water going into it should be seasoned.  The reason is, most of the flavor found in Spanish Rice is absorbed into the rice itself.  So it’s important that all the liquid going into the pot, be exactly how you want your rice to taste in the end.  It’s that simple.  Yes it needs to be a tomato base but it should have some spice and a little bit of a kick.  That’s why I use my salsa recipe.  CLICK HERE if you want that.  but you don’t want to water down the flavor by topping it off with water.  That’s why you should use Chicken Stock, or chicken Bouillon.  I use Knorr!

Spanish Rice Ingredients:

1 1/2 cups Long Grain Rice
2 cups Chicken Stock (or Bouillon)
1/2 chopped Onion
1 cup Salsa
Oil for cooking

Rinse your rice with water 3 times before cooking.  Add 2 tbsp of oil to a hot pan and saute the onion.  Next add the rice and stir frequently until you lightly brown the rice.  Add your Salsa and Chicken Stock, bring to a boil and cover with a lid and turn the heat down to a simmer for 20 minutes.  Then serve.  If you like a more flavorful rice, I highly recommend trading out one cup of chicken stock and adding one more cup of salsa instead.  Enjoy your Spanish Rice!