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Cajun Dirty Rice

Recipe photo courtesy of Martyna Szczesna

Don't be afraid to brown the rice in this recipe! The crispy, caramelized parts are the best.

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  • MissionIsta
    23 JAN, 2018
    I thought I'd leave a real review since I made it. I made a few substitutions -- but this is a very interesting hearty risotto type recipe rather than what I would call Cajun or Southern. In that regard, its fun to make, comes together beautifully, and is one of those things you can eat for dinner for everyone or portion out for lunch. I wish I had made mine in a cast iron, I was unable to get that nice char on the rice.
    Reply
  • MS12555038
    5 NOV, 2017
    I EXPECT BETTER FROM MARTHA STEWART Years ago I heard a Cajun say they invented Gumbo! Gumbo is an African word. Very slowly cajuns are usurping Creole recipes and traditions; I resent this cultural thievery since every historical document says that ... Dirty Rice was a poor family’s cooking. While the slaughtered chicken went into the stew pot up in the plantation house, the slaves were left with the chicken guts, even the chicken feet. The Louisiana plantations planted rice in the bayou where it grew plentiful and cheap for the locals. The original dirty rice was cooked chicken guts, the gizzard, heart, and kidneys, cooked in a pan. For the poor of Louisiana, Black, White and Cajun, (notice the Cajun afterthought) dirty rice was a filling staple dish. The dish required local ingredients only and provided stomach filling satisfaction. SO, how do you name it Cajun and disregard the Creole or slave contributions to this dish?
    Reply
    • toni1attnet
      23 JAN, 2018
      My 'River Road' cookbook, which belonged to my mother, calls for gizzard, liver, and heart of the chicken. In reading your recipe, I decided this must be a 'yankee' recipe. I hope your recipe writers get to taste the Louisiana version. I'm guessing it's far more intense and interesting.

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