Let me preface this by saying: I am not from Louisiana. I have never even BEEN to Louisiana (though I’d like to go some day). The only time I’ve ever had dirty rice was at a crazy BBQ joint in Boston. I’d been briefly exposed to Cajun cooking several years ago when my friend Chrissy LeMaire over at RealCajunRecipes.com gave me tutorial when I was crashing at her house. From that, I knew that the foundation of many Cajun dishes is the indisputably delicious “Holy Trinity” of onions, bell peppers, and celery, sauteed slowly in some kind of fat. I saw that we had 2/3rds of the trinity, some some Aidells Cajun Style Andouille sausages, and rice, and was inspired to make us some dirty rice.
While RealCajunRecipes.com‘s Dirty Rice recipe looks amazing, it was a bit more involved than I was prepared for. Instead, I used this recipe at cdkitchen.com as a starting point. We lacked the bacon, pork, celery, green bell peppers, chicken livers, and chives. What we did have was a whole lot of bacon grease, the aforementioned Andouille sausages (surprisingly not very spicy), celery seed, and red and yellow peppers. I’m not the biggest fan of chicken liver anyway, so I wasn’t too broken up about missing that key piece of the puzzle. Following the recipe, my own taste buds, and my knowledge of cooking, I interpreted the recipe according to our available ingredients. The result? Delicious.
Quick & “Dirty” Rice
Adapted from this recipe at cdkitchen.com
1 tablespoon bacon grease
3 andouille sausages (I like Aidells), cut into coins and then in half again
1/2 large yellow onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 yellow bell pepper, finely chopped
4 cloves garlic, minced
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon celery seed
1 cup rice (we had a combination of basmati and jasmine on hand)
2 cups chicken stock (homemade, if possible)
- Prep your veggies and sausages. Mix all spices together in a small bowl.
- In a large saucepan over medium heat, heat bacon grease. Cook sausage pieces until slightly browned. Remove from pan with a slotted spoon, leaving the fat in the pan.
- Reduce heat to low. Add bell peppers, onion, and garlic and saute for 5 minutes. Add all spices and cook another 3 minutes, stirring. Stir in rice, cook another 5 minutes.
- Add chicken stock and sausages. Turn up heat and bring to a boil, then cover and turn heat down to simmer for 15-25 minutes, until rice is tender. (The original recipe said 10 minutes, but it took mine 25 minutes to get tender.)