Dirty Rice – Cleaned Up

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Despite its meagre origins, dirty rice is considered a staple dish in the American South as an example of “authentic” Louisiana, Creole, and Cajun cooking. And while we don’t travel much; we taste the world as much as we can by trying foods from other places and cultures as often as possible. We love making this dish as authentic as possible, while staying true to our dietary needs. While chicken livers & giblets may sound unappetizing, but they really are not a pronounced flavor at all, and serve to deepen the taste to a rich, and comforting dish. If it really bothers you, OR you can’t find them in your local store; ground chicken makes a good substitute.

The meat should be cooked down first, then chopped into fine pieces while the rice cooked. Then, the rice would be mixed in with this meat mixture, and the broth-type “gravy” formed by the meat would give the rice its “dirty” appearance. The “dirtiness” mentioned in the meal’s name is likely also due to the choice of meat traditionally included in the dish.

A cousin to Jambalaya, this dish was created to be a cheap and filling meal by the poor White and the Acadian “Cajun” immigrants. As these groups became more prosperous, ingredients changed. As a result, the recipe for dirty rice is one that adapts to the means of the cook, and the available ingredients on hand. While ground meat and rice are the two most consistent ingredients, organ mean has largely been substituted for prime cuts of ground beef, chicken and pork, and a blend of vegetables such as peppers and onions are often included. The way the dish is seasoned can also vary from simple salt and black pepper, to a more elaborate blend herbs, spices, hot sauces, and aromatics.

Southern Style Low-Carb Dirty Rice

There’s nothing dirty about our Dirty Rice – it’s just plain delicious! This Louisiana inspired dish is full of savory flavors and spices, but safe from our specific allergens. No Gluten, Alliums, Nightshades, Corn, Apple, Soy, Coconut or Gums.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Keyword: allium free, comfort food, corn-free, low carb, nightshade free, soy free
Servings: 8
Author: Dimples

Equipment

  • Cast Iron Dutch Oven
  • Stovetop or other heating source
  • Food Processor or Power Shredder
  • Knife and cutting board

Ingredients

  • 2 tablespoons Lard
  • 4 teaspoons FAUX-lic (equal parts fresh horseradish root, shredded and lemongrass, finely minced)
  • 2 small FAUX-nion diced (fennel bulb with a sprinkle of truffle zest)
  • 2 sticks Celery diced
  • 3 large Carrots cut into matchsticks
  • 1 large bunch Chard stems separated from leaves and diced
  • 2 teaspoons Salt
  • 1 16 ounce can Red Kidney Beans drained and rinsed
  • 1/2 pound Chicken Liver minced
  • 1/2 pound Chicken Giblets minced
  • 16 ounces Ground Pork
  • 2 1/2 tablespoons Homemade NAG-jun Spice (recipe below)
  • 2 Bay Leaves
  • 6 cups Cauliflower riced
  • 1 1/4 cups Chicken Stock
  • 2 ounces Salted Butter
  • 2 Water Chestnut slivered and tossed with a dash ground cloves
  • 2 teaspoons Dried Parsley Flakes
  • 1 tablespoon Lime Juice

NAGjun Seasoning

  • 1 teaspoon dried thyme
  • 1/4 teaspoon oregano
  • 1/2 teaspoon ground pink peppercorn
  • 1 teaspoon NAGrika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon annatto powder
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon pink himalayan salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon molasses powder
  • 1/4 teaspoon nutritional yeast
  • 1/2 teaspoon mesquite powder

Instructions

  • Place a large cast-iron Dutch oven over low heat. Add the lard and FAUX-nion, cover and caramelize (cook over low heat until slightly transparent and fragrant), about 10 minutes.
  • Turn up heat to medium-high, add FAUX-lic and celery. Saute for 2 minutes.
  • Add the chard stems, carrots and salt. Saute for another minute.
  • Add the chicken and pork. Add the NAG-jun spice and mix well. Saute until browned and crisp.
  • Add 1/4 cup of the stock, scrape up browned bits from the pan, and cook until liquid evaporates.
  • Add remaning stock and bay leaves. Bring to a boil, then lower the heat and simmer for 10 minutes.
  • Add canned beans, stir to mix. Sprinkle over the cauliflower rice. Cook, whilst stirring for 5-8 minutes, until the cauliflower rice is cooked through.
  • Turn off the heat, remove the bay leaves and add the butter. Allow to melt then stir through. Taste for seasoning, adjust as necessary.
  • Garnish with water chestnut, parsley and lime juice, serve hot.

NAGjun Seasoning

  • Add all ingredients to a small jar, shake well.

Feel free to serve this with your favorite (safe) hot sauce, fried okra, skillet faux-cornbread, coleslaw, creamed spinach, collard greens, turnip greens, or a cooling melo-mato cucumber salad!

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