Southern cookin’ is woven into my childhood. My mother didn’t make many Deep South dishes beyond the occasional chicken fried steak, but my grandparents sure did! It was almost a guarantee that if you went over to visit Nana and Gramps on a weekend, the house would be filled with the aromas of Nana’s cornbread with milk and Gramps’ slow cooked beans. There was okra and a lot of biscuits served up (I was often recruited to bake them). Over the years there was also GALLONS of white gravy served. I swear my grandmother invented the concept of “blackened” because she would regularly say that the smoke alarm going off was just the sign that dinner was ready.
I am a native Northwesterner, but my DNA suggests otherwise. My mom and I have a shared interest in our genealogy and family history. My mom works on it more than I do, but we have both confirmed our deep southern roots through DNA testing. We come from a long line of southern states settlers with our ancestors homesteading places stretching from Tennessee to Texas. It is little wonder I love that southern cookin’!
When it comes to Deep South food, Louisiana is the epicenter of unbelievable cuisine. I made my first trip to New Orleans almost two decades ago and it was heaven for a foodie. I could happily spend days walking through the French Quarter and the French Market soaking up the smells. It is so amazing!
There are a lot of Cajun and Creole dishes that I love, and they range in complexity. There is everything from the simple to gourmet. Po-boys, Red Beans and Rice, Jambalaya, Muffalettas, Gumbo, Bananas Foster, BEIGNETS–it is honestly all so good. However, I’d be remiss if I didn’t mention one of my household’s favorites: Dirty Rice (or Cajun Rice if you are eating at a “fancy” restaurant). It is so good that even my picky 9-year-old loves it!
Dirty Rice is one of those dishes created out of necessity. It was a quick and cheap way to feed a lot of mouths. It was also a very hearty meal that made the best of what you had on hand. Historically it was made by cooking offal meats (gizzards, liver and other organs) with the holy trinity (onions, bell pepper and celery) and adding rice. Today, cooks still use the trinity and rice, but the dish is more commonly made with ground beef or pork.
While Dirty Rice is still a very economical dish to make, I like it because it is an easy, quick and filling one-pot weeknight meal. Some people serve it as a side dish to blackened meat, but I like it straight up on its own. It smells amazing when you’re cooking it and in my opinion, it is a flavorful dish that deserves its own spotlight. For a real treat, serve it with a side of sweet cast-iron baked cornbread!
Deep South Dirty Rice
Course: DinnerCuisine: Cajun, SouthernDifficulty: Easy4-6
servings10
minutes30
minutes40
minutesDirty Rice has deep roots in Southern Louisiana. It was created as a quick and cheap way to feed a group. Traditionally it was made by combining offal with holy trinity. Today, it is more commonly made with ground beef or pork. Dirty Rice makes a great entree or side dish. It can be dressed up for the holidays or even made vegetarian. Whichever variation you choose, this simple recipe is sure to be a crowd pleaser!
Ingredients
1 pound 80/20 ground beef
1 medium onion, diced fine
1 bell pepper (any color), diced fine
1 celery rib, diced fine
3 cloves garlic
3/4 tsp smoked paprika
1/2 tsp Kosher salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp dried oregano
1/4 tsp cayenne (can be adjusted based on heat preference)
1/8 tsp dried French thyme
1 1/2 cups jasmine rice, uncooked
3 1/2 cups water
Directions
- In a Dutch oven or heavy bottomed pan, crumble meat and brown over medium heat until no pink remains, about 5-7 minutes.
- Stir in onion, bell pepper, celery and dry spices. Cook until vegetables are softened, 4-5 minutes. Add in garlic and beef base, cook until fragrant and beef base is warmed, about 30-45 seconds.
- Add rice and water to pan. Bring to a boil over medium-high heat. Cover dish and reduce heat to low. Allow to simmer for 20 minutes, or until rice is tender.
- Remove from heat and allow to stand for 10 minutes, or until all liquid is absorbed. Fluff with a fork and serve.
Notes
- For convenience, you can swap the dry spices for a tablespoon of store-bought Cajun spice blend.
- Make it veggie: Substitute out the beef for your favorite vegetable protein OR brown finely chopped pieces of a hearty mushroom, such as portobello.
- To fancy up Dirty Rice and make a great holiday dish: Cook recipe as directed above. Melt 2 tablespoons of butter in medium skillet on medium heat. Add 1/4 cup chopped pecans and 1/2 cup golden raisins; cook and stir 2-3 minutes or until pecans are lightly browned. Mix into rice dish. Sprinkle 1/2 cup crumbly bacon bits and 1/2 cup thin sliced green onions (scallions) over the top. Enjoy!
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