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.
Over 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.
Dirty Rice Recipe
- 2 pounds of lean ground beef
- 1 pound fresh spicy pork sausage, cajun flavor
- 1/2 of pound chopped chicken livers, chopped
- 1/4 of a cup of all-purpose flour
- 3 tablespoons of bacon grease or cooking oil
- 2 cups beef low sodium broth divided x2
- 1 medium onion diced
- 1/2 cup of bell pepper diced
- 1/3 cup of celery diced
- 1/4 cup finely diced carrots, optional
- 1 jalapeño pepper, minced
- 2 teaspoons of Tony Chachere’s seasoning
- 1/2 cup of parsley
- 1/2 cup of green onion
- 3 cups of cooked rice
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.
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.
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.
Let stand for about 5 minutes before serving.
What can I tell you about this Creole Seasoning?
The 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% in 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.
This recipe is a © of Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014-15. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.