A new Bojangle’s restaurant recently sprung up in our neighborhood. Having not visited a Bojangle’s in a while we decided to go. It impressed us. Their chicken is great but it was the Dirty Rice Cajun Style that got our attention. The following recipe is a close copy. Hope you enjoy it. – jughandle
Dirty rice Cajun Style is a traditional Creole dish made from white rice. It gets a “dirty” color from small pieces of pork, beef or chicken, in addition to green bell pepper, celery, and onion. Most often cayenne and black pepper comprise the spices for the dish. Parsley and chopped green onions are common garnishes.
Dirty Rice Cajun Style is most common in the Creole regions of southern Louisiana. However, it can also be found in other areas of the American South and referenced as chicken & rice or rice dressing. – Wikipedia
Dirty Rice Cajun Style
- 1 pound (453.59 g) sausage Should be andouille. Chicken giblets or bacon are acceptable.
- 2 cups (370 g) white rice long grain
- 4 cups (940 g) chicken broth
- 1 stalk (25 g) green onion diced fine
- 1 pinch (1 pinch) black pepper
- ¼ teaspoon (0.25 teaspoon) celery salt
- ¼ teaspoon (0.25 teaspoon) chili powder
- 2 cloves (0.5 teaspoon) garlic diced
- ¼ teaspoon (0.25 teaspoon) paprika
- ¼ teaspoon (0.25 teaspoon) salt
- 1 whole (1 whole) Bell Pepper diced
- 2 Stalks (2 Stalks) Celery diced
- 1 whole (1 whole) Yellow Onion diced
- 1 whole (1 whole) jalapeno pepper diced
- Cook the rice in the chicken stock until done then set aside.
- It is better to use Day old rice if you have it.
- Saute the bacon, sausage or giblets (or any combination) in a cast iron pot until cooked but not crisp.
- Remove the meat and set aside.
- In the drippings, add the onion, bell pepper and celery, cooking until softened, about 5 minutes.
- Add the jalapeno and cook for another minute or so.
- Do not drain.
- Add salt, pepper to taste and Cajun seasoning. (Slap Your Mama is great)
- Return the meat to the pot; reduce heat to medium low, cover and simmer for about 20 minutes, stirring occasionally.
- Add a small amount of water only if needed to prevent sticking.
- Add the cooked rice and green onion, stir, cover and reduce heat to a medium low simmer.
- Heat through, stirring occasionally.
- Taste and adjust seasonings.
Serve Pork with your Dirty Rice – Jughandle’s Pork Loin
How about a salad? Jughandle’s Caesar Salad