Home Cooking


Cajun Dirty Rice. Less is More.


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 7

Cajun Dirty Rice. Less is More.

PhoebeB | Jul 14, 2007 07:27 AM

I was asked on the LA board to post what I finally came up with in my 35 year effort to make Cajun Dirty Rice as good as that I ate at roadside Po Boy stands in southern Louisiana in the late 50s.

I think I have 2 dozen recipes from various restaurants famous for their dirty rice. Some of them have 2 dozen ingredients--eggplant? mushrooms??--and take all day to make. None of them pleased me, maybe because I KNEW those roadside stands couldn't possibly have gone to all that complicated fuss to come up with that divine stuff. I finally found this recipe:


You can't freeze completed dirty rice, obviously (the rice turns to mush), and making the rich meaty chicken stock base takes too much of the day for a single batch of it, so I save (keep in a bag in the freezer) the backs/wings/giblets/necks of the chickens I cut up until I have at least four sets of chicken parts.

I simmer them slowly (a qt. of water for each chicken represented), take the meat off and chop it up, divide the broth and meat equally into 1 qt. bags and freeze that.

When I want a single batch of dirty rice, I thaw one of them, heat it up and follow the recipe from there--adding the good fresh sauteed aromatics and LOTS more cayenne and black pepper.

Sooooo good. I make a meal on just it and a sliced tomato.

Want to stay up to date with this post?

Recommended From Chowhound