Take a look at our Cajun Shrimp Pasta and Cajun Chicken Alfredo if you can’t get enough of these flavours. Or Chicken and Sausage Gumbo for a classic New Orleans stew! In my quest to deliver the tastiest food to you I am absolutely determined to get dishes out that have been tested and approved by my family. Dishes that are equally loved by children and adults. Dishes that are quick, easy and inexpensive and preferably a one pot meal. That’s one tall order but Cajun Dirty Rice is exactly that! My whole family cheers when I announce that it is for dinner! It’s been our staple for more than a decade and we are yet to get tired of it.
What exactly is Dirty Rice?
The origin of this dish is from the south of the United States, probably Louisiana, where it’s still very popular. It takes its name from its appearance as you can see. As with many classic dishes, it originated as an easy way to feed a lot of people using whatever ingredients were available. A whole range of meats, vegetables and spices could be added without changing how the dish was made. The assortment of ingredients would make the rice look dark or “dirty”. If you have boys in your family the name will be a BIG seller! My boy loves it!
How to Make It
What gives the dirty rice its distinctive flavour is the combination of spices that comes from the Cajun cuisine. You can make your own, as listed in the recipe, or buy a pre-made mix. See recommendations below. I also use ground pork instead of the traditional gizzards for the obvious reasons. I prefer pork to beef as I find the texture much nicer as well as more flavourful.
Cajun spices
Instead of adding all spices listed it might be more convenient to use premixed spice. My two favourite ones are Louisiana Hot and Spicy by Victorian Epicure and Cajun Spice by Aromatica Organic Spices. Depending on where you live you can find any Cajun type spice mix from your local grocery store or use what I listed above. If you want to make your own, it would be some combination of the following:
Paprika (I prefer smoked paprika) Cayenne Oregano Thyme Garlic powder or flakes Black pepper Salt
Some people also add onion powder. The quantities for the spice mixture I love the most are in the recipe card. I do prefer mixing my own so the spices stay fresher, more potent and therefore, more flavourful.
Storage and leftovers
This recipe will keep for a couple of days if kept chilled in a fridge in an air tight container. I wouldn’t keep it longer than a couple of days as seafood like shrimp doesn’t keep very well. Leftovers can be reheated in a microwave with an added splash of water to freshen up the rice.
Spanish Chicken and Rice with Shrimp Filipino Noodles with Pork and Shrimp Pancit Canton Indonesian Chicken and Rice with Green Beans Baked Chicken Thighs and Potatoes
