Cajun Dirty Rice Dressing
"My early years were split between rural east Texas and the heart of Louisiana's Cajun Country....back in my elementary days (before school lunches came frozen in boxes) this was a lunch room staple in Lafayette, Louisiana.....prepared daily by the mother's of my Cajun friends who worked part time in the school cafeteria. To this day a big helping of hot Dirty Rice takes me back to 4th grade! This recipe, from Chef Patrick Mould, calls for ground pork and beef only; which works well for me because, if I'm the one doing the cooking, I simply can not deal with chicken livers!
This makes a LOT of Dirty Rice....so if your not cooking for a lunch room full of hungry kids, you may want to 1/2 or even 1/4 the recipe.
For the 'dark roux' I recommend you reference recipe #47651 by chef #15851"
photo by Bonnie G #2
- Ready In:
- 1hr 40mins
- Ingredients:
- 18
- Serves:
-
20
ingredients
- 1 lb ground pork
- 1 lb ground chuck
- 2 cups onions, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 2 tablespoons garlic, minced
- 1⁄2 cup dark roux (see Gumbo Base (Aka Roux))
- 1 tablespoon cajun seasoning
- 1 teaspoon salt
- 6 cups beef stock
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon hot sauce
- 1 teaspoon black pepper
- 1⁄4 cup parsley, chopped
- 1⁄2 cup green onion, chopped
- 15 cups cooked rice, packed
directions
- Heat large pot over medium heat. Add pork and beef and cook until meat is browned.
- Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
- Add dark roux and cook for additional 5 minutes.
- Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
- Bring mixture to a boil, lower heat and simmer for 30 minutes.
- Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes.
- Stir in green onions and parsley.
- Stir in cooked rice until completely incorporated.
Questions & Replies
-
Is it really 15 cups of rice for this recipe?
Reviews
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Mmm! I'm from Louisiana and we also use a 1/2 lb of ground pork liver which makes it taste like boudin. Definitely not as much rice. I put around 2 to 3 cups in mine. I usually use water but beef or chicken broth would give it more flavor.
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Looking over your recipe is pretty much spot on, although Maw Maw never used a roux. She did add a couple more ingredients though...when adding the rice to the meat, she would crack a couple raw eggs after about 1/3 of the rice was mixed in. She said it made it moist. She would also add mustard. Don't know why, she just did. And lastly, she said stir, stir, stir...not a single grain of rice could be left white!!! I still make it this way and my kids expect it and grand kids love paw paws rice dressing. -
Yes, Ma'am! This recipe is so awesome. My mom never made a roux with her rice, but let me tell you that it is a much welcomed addition. My DH was trying to see if he could eat the whole pot by himself. I subbed ground venison & so. style venison sausage. Delicious!
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I made this for a potluck party and unfortunately had to make this recipe in a more speedy fashion than the directions dictated...but all's well! I had made the white rice the night before so on the night I put it together I browned the ground beef in a skillet and about halfway through cooking tossed in the veggies, garlic and roux. Let it finish cooking off, then tossed in all the seasonings and the water with boullion granules and had it on an agressive simmer for about 10 minutes, stirring often. Then, tossed with the rice and reheated the next day in a crockpot. Perfect- delish and couldn't ask for better. The smell in our house was DEVINE. -
Oh boy, did my mom loooooove this and to think, she thought that SHE was the queen of making Dirty Rice. Well, La-Te-Da! Made for PRMR.
see 7 more reviews
Tweaks
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Use 1 lb ground spicy hot breakfast sausage in lieu of the 1 lb of ground pork. Delicious!
RECIPE SUBMITTED BY
I grew up in rural east Texas and Louisiana before being transplanted to the beautiful state of Kentucky at the age of 17....so for the most part, my 'hard drive' is programmed for rich, southern style food. Recipes for things like mashed potatoes, cream gravy, pot roast, chicken fried steak and chili are burned in to my DNA!! ?I will never deny my love for rich, southern foods and I'm not a fan of stripping away all the fat and flavor in order to lighten up my favorite southern staples, however (fortunately) my culinary horizons expand beyond my roots and I love finding new foods and new ways of cooking that are just as delicious and in many cases much healthier. ?I do receive an incredible amount of joy from feeding others....a trait I definately attribute to my southern roots.
