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Dirty Rice

Dirty Rice is my one of my favorite traditional Creole dishes  A wonderful recipe for white rice which gets it’s “dirty” color from being cooked with small pieces of meat such as chicken livers, beef, sausage, green peppers, celery, onions and Creole spices such as cayenne and black pepper. Parsley, chopped green onions are common garnishes added to the traditional recipe.

Dirty rice is most common in the Creole region located Southern Louisiana as well as a few other southern regions, also known as Rice Dressing by some. In this region (my house) it’s called deliciousness and gone as soon as it hits the plate.

#DirtyRice #Rice #Tony Chachere #CreoleThe famous Creole Spice was invented by the man himself–who is that you ask? Tony Chachere, who was better known as”Ole Master” in the small town of Acadiana, Louisiana. The Ole Master of fine Creole Cuisine began his meager operation with only four employees. Tony took to the road in his rolling advertisement, an International Scout hand painted with the words “Tony Chachere’s® Famous Creole Seasoning“,  and dropped in on supermarkets all along the Gulf Coast.

Tony Chachere spices contain no MSG

The company does not process peanuts or any other nuts in the facility.

Tony Chachere is not considered to be a Kosher product, if you require certified Kosher spices please be advised.

Tony Chachere’s Original, More Spice, and Spice N’ Herb seasonings do not contain  Maltodextrin. The Lite and Salt-Free seasonings do contain Maltodextrin.

The spice line does contain silicon dioxide–Silicon Dioxide, also known as silica, is an FDA approved food additive. Physically, it is a transparent, colorless powder. Silicon dioxide serves as a free-flow agent by absorbing moisture. It never exceeds 2% of any Tony Chachere product.

Blending spices in South Louisiana, with our humid climate, is quite a challenge at times. Without the addition of silicon dioxide production would be almost impossible. Also, silicon dioxide keeps your seasoning free-flowing in your pantry for the life of your seasoning.

Discloser: This post contains a link from Tony Chachere Spices, the opinion, and review on this product are strictly my own. Tony Chachere has provided the Creole Seasoning for my review along with compensation for my honest opinion of their product.

 

#DirtyRice #Rice #Tony Chachere' #CreoleOver the years, I have found a fantastic spice that I adore named “Tony Chachere” Chachere is pronounced as (Sash-er-ee)– One of the Original Creole Seasonings. Today, I have used it in my Creole recipe for Dirty Rice, below you will find a list of fairly easy to find ingredients and simple to follow directions to make your own delicious dinner using Tony Chachere’s Original Creole Spice.

 

5 from 9 votes
#DirtyRice #Rice #Tony Chachere #Creole
Dirty Rice
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
A wonderful recipe for white rice which gets it’s “dirty” color from being cooked with small pieces of meat such as chicken livers, beef, sausage, green peppers, celery, onions and Creole spices such as cayenne and black pepper. Parsley, chopped green onions are common garnishes added to the traditional recipe
Course: Main Course
Cuisine: Creole
Keyword: Beef, Creole, Creole rice
Servings: 6 People
Author: hmccallum
Ingredients
  • Dirty Rice Recipe
  • 2 pounds lean ground beef
  • 1 pound fresh spicy pork sausage Cajun flavor
  • 1/2 pound chopped chicken livers chopped
  • 1/4 cup all-purpose flour
  • 3 tablespoons bacon grease or cooking oil
  • 2 cups beef low sodium broth divided x2
  • 1 medium onion diced
  • 1/2 cup bell pepper diced
  • 1/3 cup celery diced
  • 1/4 cup finely diced carrots optional
  • 1 jalapeño pepper minced
  • 2 teaspoons Tony Chachere’s seasoning
  • 1/2 cup parsley
  • 1/2 cup green onion
  • 3 cups cooked rice
Instructions
  1. In extra-large cast iron skillet, brown 2 pounds of ground beef, 1 pound of spicy pork sausage (Cajun Flavor), 1/2 pound of chopped chicken livers (Optional) and 1/4 of a cup of all-purpose flour in 3 tablespoons of bacon grease for about 20 to 25 minutes or until brown.
  2. Add 1 cup low sodium beef broth,1 medium diced onion, 1/2 of a cup of diced bell pepper, 1/3 of a cup of diced celery, 1/4 of a cup of finely diced carrots, and 1 minced jalapeño pepper.
  3. Cook in tightly covered extra-large cast iron skillet for about 15 minutes on medium heat. Add 2 tablespoons of Tony Chachere’s seasoning, the second cup of low sodium beef broth, 1/2 of a cup parsley, 1/2 of a cup of green onion and cook for 5 minutes. Add cooked rice to meat and trinity mixture.
  4. Let stand for about 5 minutes before serving.

 

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16 Comments

  • Reply
    margaret
    February 20, 2016 at 10:59 am

    I miss the traditional spice, my son and I loved it on beef.

  • Reply
    Joanne T Ferguson
    December 18, 2014 at 12:09 am

    G’day Love any Creole Heidy! This looks delish!
    Cheers! Joanne

  • Reply
    peter @feedyoursoultoo
    December 17, 2014 at 1:31 pm

    Heidi, I am such a fan of Cajun and this dish. Your recipe looks great!

    • Reply
      Heidy L. McCallum
      June 16, 2015 at 8:09 pm

      Thanks, Peter, I love it too! There’s something about all those spices.

  • Reply
    Mike Benayoun
    December 17, 2014 at 9:30 am

    This seriously looks good. Great job Heidy!

    • Reply
      Heidy L. McCallum
      December 17, 2014 at 11:46 am

      Thank you Mike Benayoun ! Glad you enjoyed the recipe utilizing Tony Chachere’s Creole Seasoning!

  • Reply
    auntbeesrecipes
    December 17, 2014 at 6:30 am

    This looks AMAZING! Tony Chachere’s is one of our favorite spice blends! I can’t wait to try this dirty rice!

    • Reply
      Heidy L. McCallum
      December 18, 2014 at 8:00 pm

      Thank you, Creole and Cajun foods are my favorite to make and believe me when I say Tony Chachere’s has saved me time and money so many times when making my favorite recipes.

  • Reply
    Culinary Flavors
    December 17, 2014 at 1:49 am

    Two thumbs up for this rice! I would love to indulge myself into this!

  • Reply
    KC Kahn the Kitchen Chopper
    December 16, 2014 at 6:26 pm

    I’m going to see if I can find the Tony Chachere’s creole seasoning. You’re so good at making your own spice blends, I bet you could come up with a “copy cat” for this one!

    • Reply
      Heidy L. McCallum
      December 16, 2014 at 6:34 pm

      Thank you KC, walmart sells it as well if you have a location close by

  • Reply
    Nicole Neverman
    December 16, 2014 at 3:55 pm

    This sounds absolutely amazingly delicious. I have never tried dirty rice before but it sounds great. That spice blend sounds wonderful too, what a great product 🙂

    • Reply
      Heidy L. McCallum
      December 16, 2014 at 5:52 pm

      Thank you Nicole, let me know if you make it—PS if you can not get the spice in your area you can order online.

  • Reply
    keciasflavorbreakthrough
    December 16, 2014 at 2:44 pm

    This looks totally amazing Heidy! I love Tony Chachere’s! And who doesn’t love meat and rice?

    • Reply
      Heidy L. McCallum
      December 16, 2014 at 2:50 pm

      Thanks Kecia and it’s actually so much easier using Tony Chachere’s Creole spice blend!

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