Filthy, Dirty Rice

Dirty rice is a Creole dish that gets that name because it is traditionally speckled with chicken liver and giblets. Er, no thanks. Instead, I opt for a hearty combination of cajun spices to give this dish some serious kick. But fear naught, dear reader! This substitution sacrifices nothing in terms of authenticity or awesomeness. In fact, if anything, it makes my recipe superior to the giblet-centric version, thus making it not just dirty rice but filthy, dirty rice! Maybe even despicable, grimy, filthy, dirty rice. How could you not want to make that for your family?! 

Serve with meatless Louisiana red beans. 

Prep time: 1 cocktail

3 TBSP olive oil, divided

2+ cloves garlic

½ cup chopped onion

3-5 stalks celery, chopped

½ green bell pepper, chopped

1 cup uncooked brown rice

1-2 Tomatoes

1.5 cups water

¾ tsp ground thyme

¾ tsp oregano

¾ tsp salt

½ tsp pepper

½ tsp cayenne (or more to taste)

1 TBSP Cajun seasoning

3-5 bay leaves

Heat 1 TBSP of oil and add the garlic and onion, sauté a couple minutes Add celery and pepper and sauté another couple minutes. Remove from heat.

In separate saucepan with lid, heat the remaining 2 Tbsp olive oil over medium high heat. Add rice and stir very frequently until the rice turns nice and toasty brown.

Add vegetable mixture, tomatoes, water, all spices, and bay leaves to the rice. Bring to a boil, then cover and reduce to a simmer. Cook until the rice is done (45 minutes-1 hour). Remove and let rest, covered, a couple minutes, fluff with a fork and adjust seasoning to taste.