Dirty Rice – Cajun Style Pork Fried 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.

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.

Crawfish Etouffee with Cream

Classic Crawfish Etouffee!

Traditionally there is absolutely no cream added to Crawfish Etouffee, but there are several different ways to make it. I personally prefer the cream because it adds a lighter yet richer flavor for me that soothes the hick-ups in all the Cajun spices. Now don’t get me wrong, I love spicy food as much as the next guy. I’m just saying that adding cream to a french originated Cajun recipe, developed there in good ol’ New Orleans by those wonderful locals, isn’t exactly a fauxpas! As long as you stick to the basics and keep the bulk of the recipe the way it was originally intended, then I don’t think we’re breaking any rules. As long as it tastes great, what rules are we really breaking anyway?

The main thing you need to understand is that this Crawfish Etouffee recipe generally starts out with a French style Mirepoix. Basically, you combine and add chopped Celery, Onion and Carrots but in this recipe, we will not be adding any Carrots. Instead we will be using Celery, Onion, Garlic and Bell Pepper. Using these ingredients with a few Cajun spices and some classic Creole Seasoning, we will be well on our way to making one of the best Crawfish Etouffee Dinners you have ever had the pleasure to plate with rice!

Crawfish Etouffee Ingredients:

2 cups dry rice (follow cooking instructions)

1/4 stick Butter
1/2 cup Roux
5 Chopped Garlic Cloves
1/2 Chopped Onion
1 Chopped Celery Stock
1 chopped Bell Pepper
1 tsp Creole Seasoning
1/2 tsp Cajun Spice
4 Bay Leaves
1 tsp Italian Seasoning
2 tbsp Worcestershire
1 tsp Sriracha
1 bottle Clam Juice
2 cups Chicken Broth
1 cup Whipping Cream
1 lbs Crawfish Tail Meat

To make Crawfish Etouffee, saute the Mirepoix and add a shake of the Creole and Cajun Seasoning. Add the Roux and stir thoroughly. Once it’s combined turn heat to high, then add the Oyster Juice or Shrimp Stalk. Stir until it’s Pasty, then add the Chicken Broth and stir. Now add the Worcestershire, Hot Sauce (Sriracha or Louisiana), Cajun and Creole Seasoning and bring to a boil. Add the cream and Italian Seasoning and bring it back to a boil. Season the Crawfish in a separate bowl with Creole Seasoning, then add the Crawfish to the Etouffee and reduce heat to a simmer for 5 to 10 minutes. Serve Crawfish Etouffee over rice and garnish with some Scallions.

Crawfish Boil Recipe from Scratch

The Easiest Crawfish Boil Recipe

What an experience! Anyone that hasn’t ever had their own Crawfish boil is really missing out. I imagine it could possibly be a nightmare for some if they really don’t know what they’re doing, but that’s why there’s tutorials like these to help the “Not so Common” common folk out! But first, you’ve got to find a good Crawfish Boil Recipe!

My Crawfish Boil

I’ve been eating Crawfish for a while now, and I think I’ve finally had enough boils and etouffee in my life to finally have a real good perspective on how great crawfish should taste. So I figured it was time to see if my seasoned pallet, training and the talent I’ve worked hard to develop over the years has really paid off. I was ready to try my own Crawfish Boil Recipe, from scratch. So I bought this 31 pound of bag of live Crawfish for $46 and this bag of Slap Ya Mama.

Crawfish Boil Seasoning

I didn’t put together any of the actual ingredients in this boil, but you can by a bag of this stuff just about anywhere in the South, or online if you’re trying to find it elsewhere. I previously had never been a part of a Crawfish Boil before this day, and I can honestly say I was relying on instinct and instruction from locals alone before I filmed my first time with my own Crawfish Boil. So what you are witnessing here today is my first time ever dealing with live crawfish in my kitchen. Though I was a little nervous, over all, I think I handled this Crawfish Boil Recipe like a Pro!

Update: I have since done so many Crawfish Boils it’s unbelievable. I’ve even discovered so more secrets to perfecting their flavor. One of the thins I do now is melt in a whole cube of butter. I also dumb down the spice a bit, without the expense of losing flavor, by adding in Tomato bouillon. These too things bring a richer, sweeter flavor to the boil and makes the broth heavenly to suck from the heads, if you know what I mean. Now all you need to do is throw in some Potatoes, Andouille Sausage slices and some half portioned corn on the cob and your well on your way to perfect Crawfish Boil Dinner!