Cajun Dirty Rice

From: (Karl Zerangue)
Date: 16 Sep 1993 09:18:38 -0700

Various recipes for this popular dish include lots of different ingredients, 
such as chicken liver, sausage, endouille, etc. But my Mom's recipe is of 
course my favorite and quite simple.  The following is a close estimate 
(since no one has ever written down the actual amounts of any 
ingredients - until now!):

A Cajun Rice Dressing / Cajun Dirty Rice

1 lb. ground pork
1 lb. ground beef
1 large bell pepper
1 medium onion
5 - 6 peeled cloves of garlic
1 or 2 fresh, green cayenne peppers (if available)
1 tsp. salt (use to own taste)
1 tsp. red pepper (use to own taste -- balance with fresh pepper above)
2 cans mushroom steak sauce (NOT soup, usual brand I find here is Dawn's; 
  1 can = about 4-6 oz.)
3-4 cups cooked rice ( not real sure about this amout)

The Dressing Mix:
Pan fry the ground meat well until all of the meat is well done. Put bell 
pepper, onion and garlic into food processor and "nearly" liquify it, then 
add this to the meat.  The pepper/onion/garlic should sizzle as you stir it 
well into the the meat.  When the sizzling fades, add the mushroom steak 
sauce and a little water and allow the entire dressing mix to simmer for at 
least a half hour.

Dirty Rice:
Cooked rice can be added to this mixure and thoroughly stirred.  The more 
rice you add, the drier and "whiter" the resulting dressing will be.  Adding 
the right amount of rice will result in a dress that is moist with the rice 
appearing very brown ("dirty").

Cornbread Dressing:
Substitute crumbed cornbread for cooked rice.

Save some for later:
Freeze the dressing mix, i.e., before adding rice/cornbread, separately.  
When needed, defrost the mix by heating it and add the rice or cornbread.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.