I know everyone brags about their grandmother’s cooking, but I’ve had several non-relations comment that this is the best dirty rice they’ve ever had. There’s no tricks or secret ingredients. It’s just incredibly good. It’s practically a public service writing it down. However be aware that since this is the first time it is written down so I might need to come back to update some of the quantities given.
Roux is made with equal weights flour to fat. The fat can vary; vegetable oil is best for this recipe. Heat the oil on low, slowly add the flour, and stir, stir stir. Be sure to scrape the bottom of the pot as you go. It will initially bubble and then smooth out as it cooks. It will need to be stirred about every fifteen seconds. Be sure to keep the oil below the smoke point. As the roux darkens lower the heat. Don’t go wandering off either because if it’s burnt it’s ruined. How long will it take? Longer than you think. The darkness of the roux can vary based on recipes and personal preference. I like to get mine to the color of a penny. Roux requires vigilance. Luckily it can be made in large batches and frozen.
1/2 cup roux
2 pounds ground beef
2 pounds ground chicken liver
2 bunches scallions, thinly sliced
6 cups cooked white rice
Finely chopped parsley
So starting off like all good Cajun recipes, first make your roux (see above).
In another pan, brown the beef and strain off the grease. Add scallions and salt and pepper to taste. Add roux. It should be a little watery. If not add water. Simmer 15-20 minutes. Taste for seasoning. Add rice and taste again. It should be salty and meaty with a slight hint of pepper. Let sit 10 minutes. Add parsley and serve.