“N’awlin’s”, “New Awwlins”, the “Big Easy”, however way you call it, there’s one thing for certain, this Louisiana City knows how to eat!
Boiled crawfish, gumbo, po boy, muffuletta, étouffée, beignets, jambalaya among many more delicious dishes sure to hit the spot! New Orleans Cajun and Creole spicy, singular cuisine reflects its history as a melting pot of French, African and American cultures.
I also love jazz music! Louis Armstrong, Miles Davis, Duke Ellington, Billie Holiday… so beautiful, vibrant and positive. New Orleans is also known for their live jazz music echoing throughout the streets. Jazz and good comfort Southern Cajun/Creole food? Looking into airline flights as I type. New Orleans is certainly on my must-visit list for these reasons and of course all the historic charm.
I noticed they use a lot of rice with their dishes, and one side dish superstar in particular that can also be eaten alone as a main or with veggies and protein is a Cajun classic, Dirty Rice. I loooove dirty rice!
I’ve seen plenty of recipes online for dirty rice and have tried a variety of different dirty rice dishes in a few restaurants but it isn’t the real deal without chicken liver. Made with chicken livers, ground beef, onions, green pepper and cajun seasonings, sautéed together with long grain rice (I use brown often for myself, but my family MUCH prefers the white long grain rice which is originally what’s used — with the chicken livers giving it the “dirty” look hence the name of the dish). If you’re iffy about chicken livers, you can always omit it but I assure you that it’s super delicious! Give it a shot!
It’s really simple to make and it tastes great even after days properly stored in the fridge. I like to make this dish during the week because it’s so easy to whip up and my kids love it. Sometimes I will add fried catfish (I’ll share my recipe for that someday soon!) or grilled cajun shrimp with my dirty rice but I will always add my roasted carrots with parsley butter which complements the rice well. Plus it’s a good way to get some more veggies in my kids bellies.
If you’re like me, by mid-week, I’m guilty for reaching for the takeout menu. As much as I MUCH prefer a more wholesome dinner for my family which are most often created from home, it’s not always easy for me throughout the week. An overwhelming 90% of Canadians feel satisfied when they eat healthy dinners during the week, yet only one in four do so regularly. That’s a large percentage!
To help Canadians approach dinner with ease, Minute Rice has created a digital hub of easy- to-assemble recipes and more at Thirdoftheway.ca to bring you many #WeekdayWin’s! What I love is that Minute Rice offers something for everyone with their selection of QUICK, easy-to-make and delicious rice including:
- Instant: Wholesome Whole Grain Brown rice and Traditional White rice varieties
- Aromatic:Flavourful Jasmine or Basmati for Asian-inspired cuisine. Minute Rice Jasmine comes directly from Thailand and bears the Thai Hom Mali seal of authenticity and quality.
- Ready-to-Serve:Variety of ready-to-serve cups to suit all tastes, conveniently ready in one minute. Varieties include Chicken flavour and Fine Herbs among others – which are really delicious!
Rice is a staple in my home, and has been since I was in my mother’s womb, so you can say I know good rice. Minute Rice is definitely a favourite!
If travelling to New Orleans for delicious grub isn’t in your plans, save the flight and make my tasty Dirty Rice with a side of Roasted Carrots with Parsley Butter Recipes this week for a true #WeekdayWin!
- 1 container of chicken broth
- 1 bay leaf
- 3 cups long-grain Minute Rice (white or brown)
- 2 tablespoons bacon grease or Vegetable oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 celery rib, chopped
- 1 green bell pepper, seeded and chopped
- 1 cup finely chopped chicken livers
- 4 garlic cloves, minced
- 1 teaspoon salt
- 4 teaspoons Cajun Seasoning
- 2 Large Carrots
- Olive oil
- 1 tbsp of butter
- Fresh Parsley
- Cook Minute Rice according to direction using chicken broth instead of water (add bay leaf). Set aside 1/4 cup of chicken broth.
- Once cooked, put aside and let cool.
- Heat bacon grease or vegetable oil in a Dutch oven. Add ground beef and crumble.
- Once you have the ground beef crumbled, add onion, celery, and green pepper. Cook stirring occasionally until beef is no longer pink and vegetables are softened. Add chicken livers and garlic and continue to cook 5 minutes.
- Add salt and Cajun seasoning.
- Add reserved chicken broth and scrape the bottom of the pan to release all the brown pieces. Let simmer 1 minute.
- Remove bay leaf from rice and stir it into the ground beef mixture. Keep the heat on while you stir. Once it is combined well, remove from heat.
- For the Roasted Carrots, cut off ends, scrape off skin and cut into long thin pieces. Drizzle olive oil and saturate carrots. Grill on low for 15 minutes or until they start softening and have a little browning to them. Throw in the butter, let melt and saturate carrots then top with parsley.
- I find this rice dish tastes better after settling so let cool for a bit before serving.