{"id":4794,"date":"2021-02-14T03:00:00","date_gmt":"2021-02-14T11:00:00","guid":{"rendered":"http:\/\/thatrecipe.com\/blog\/?p=4794"},"modified":"2023-01-28T20:26:32","modified_gmt":"2023-01-29T04:26:32","slug":"dirty-rice","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/dirty-rice\/","title":{"rendered":"Easy One Pot Dirty Rice, a Cajun Classic"},"content":{"rendered":"\n

Dirty Rice is a simple one pot meal made with rice, ground pork and Cajun spices. Perfect for Mardi Gras and busy weeknights throughout the year.<\/p>\n\n\n

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The recipe for this Cajun classic is based on one from Chef Paul Prudhomme's Louisiana Kitchen<\/a>, reducing the fat a bit and omitting the chicken gizzards because no one in this house would touch it if they caught me adding those.<\/p>\n\n\n\n

I added some ground chicken livers separately to my portion. You can omit them if you wish, but they are traditionally part of the dish.<\/p>\n\n\n\n

All of Prudhomme's recipes mix the spices separately then add to the dish to allow you to adjust the ratio of spices before it is already in the pot. Of course, this was before his spice mixes came out. If you have Cajun Magic, or another Cajun spice you like feel free to substitute.<\/p>\n\n\n\n

Laissez Les Bon Temps Rouler<\/h2>\n\n\n
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Looking for more Cajun and Creole recipes for Mardi Gras? The #FromOurFamilyTable bloggers have some suggestions:<\/p>\n\n\n\n