Thursday, February 7, 2013

Dizzy Pig Dirty Rice

The head cold bug has invaded our house and there is nothing better for busting up a congested head than spicy foods, don't you think?

One of my favorite Cajun foods is "dirty rice".   The first time I ever experienced dirty rice was from Popeye's.  Instead of using chicken gizzards they use savory sausage in theirs and to this day, that is the style I prefer. 

Dizzy Pig Dirty Rice, BBQ side dish, Big Green Egg rice,

Dizzy Pig Dirty Rice

Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients (4-6 servings)
  • 1/2 lb breakfast sausage
  • 1/4 cup finely diced bell pepper
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced onion
  • 1 cup long grain rice
  • 2 cups chicken broth
  • 1/2 Tbsp Dizzy Pig Swamp Venom rub (or Cajun rub)
  • 2 tsp finely diced green onion
  • 2 tsp finely diced parsley
  1. Brown the sausage over medium high heat. Remove with a slotted spoon and very finely dice the sausage. 
  2. Add the onions, bell pepper, and celery to the pan and saute until just starting to turn tender, about 4-5 minutes.
  3. Add the rice, toss to coat, and cook until the rice starts to turn golden and emits a nutty aroma, about 2-3 minutes.
  4. Return the sausage to the pan. Add the broth and Cajun seasoning, give a stir, and cover tightly. Bring to a simmer and cook until rice is done, 20-25 minutes.  Note:  Cajun rubs vary wildly in the amount of heat so if using a rub other than Dizzy Pig Swamp Venom, start with a lesser amount and add more until you get the level that you want. 
  5. When done, remove from heat and leave covered for 5 minutes. Then add the green onion and parsley while you fluff the rice with a fork. Cover and keep warm until ready to serve.
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I made the dirty rice as a side to a couple of pork tenderloins and a spicy tasso gravy.   I didn't get my roux dark enough for my tasso gravy, I was a bit impatient.  I need to get in touch with Steve Puleo for pointers, his Puleo's Grille makes a tasso gravy that is to die for.   My gravy was good, had a nice texture and heat, but it wasn't as good as theirs.    
tied pork tenderloin,
Tenderloins trimmed, tied and seasoned with about 2 tsp each of Swamp Venom.

The trinity - onion, celery, and bell pepper.

tasso ham
Tasso for the gravy - it is a Cajun ham that is cured with a heavy seasoning and then smoked.

kamado grill pork tenderloin, big green egg pork tenderloin, grill dome pork tenderloin
The tenderloins were cooked on the Egg direct at 450f for about 22-25 minutes until they reached an internal temp of 140f.

pork tenderloin, Dizzy Pig Dirty Rice, BBQ side dish, Big Green Egg rice,
This is my plate...aren't y'all eating any?  Kidding - family style service.

Dizzy Pig Dirty Rice, BBQ side dish, Big Green Egg rice,
Ready to eat!
Dizzy Pig Barbecue Company - Swamp Venom
I've written about Dizzy Pig rubs before but this is the first time I've tried Swamp Venom.   Chris Capell and the gang take great care to produce the highest quality rubs that are all natural, no MSG, and gluten free.  Swamp Venom is their spin on a Cajun rub.  

The rub has a moderately coarse texture and a light orange color.  Tasted straight, it definitely packs a multi-tiered heat from the chiles but the other spices provide supporting flavors.  (Some Cajun rubs are mostly pepper blends and as a result, have "one note" flavor.)   Swamp Venom delivered a balanced but powerful taste to the pork tenderloins, just what I expect from a good rub.  And a good rub is what I always expect from Dizzy Pig!  

[Standard Disclaimer]  I received a few bottles of Dizzy Pig in exchange for use of a picture but I have been a paying customer of Dizzy Pig products since the 2010 Eggtoberfest.  The opinions stated are my own.   


  1. Sounds like anything that disturbs the rice whiteness makes it dirty. I've been known to make it with chicken livers or mushrooms.

  2. Where is the recipe for the Tasso Gravy???

  3. @ Anon - That recipe isn't ready for publishing yet. Like I mentioned, I want to get some pointers from one of my favorite local chefs.

    What I did last night was I rendered about 1/4 cup of tasso in a bit of bacon fat and then whisked in 2 Tbsp of flour. Then I whisked in tempered beef stock (about 1 1/2 cups). Then seasoned it with red, white, and black ground pepper, a pinch of celery salt, 1 tsp diced green onion and 1 tsp minced parsley. Next time I need to do the roux longer and darker. Also maybe add thyme and possibly black coffee or kitchen bouquet.

  4. Great-looking meal! Love the dirty rice. Can't remember the last time I was dirty and dizzy ;).

    Try a little Allegro Marinade in the gravy instead of kitchen bouquet. I've used it a couple of times to give sauces a little umami kick.

  5. Both dishes look very good Chris, but I'm surprized you're cooking that much with a cold - unless it's missed you so far. I pretty much cease to function when I catch a cold.

  6. I prefer the savory sausage to the gizzards too. A good spicy Cajun style rice would rank top of my list. You keep working that recipe you have almost where you want it to be-

    Feel better.


  7. Funny.. my first experience with dirty rice was at Popeye's too!! I've made dirty rice once .. it turned out just ok... can't wait to try this recipe!

  8. The rice and the pork look amazing, Chris! I hope you and your family feel better soon!

    Kim in MD

  9. they need to give the guy who named those products a raise. i love Dizzy Pig and Swamp Venom! everything looks awesome, as always, i really need to try that rice!

  10. OMG we have all had head colds for weeks it seems, this recipe looks just wonderful!

  11. Yep, love it that way too! I haven't made dirty rice in years. Thanks for the reminder and yummy recipe, it's going on the menu plan for this week. I can already taste it! Sure hope you are all feeling better soon.

  12. I appreciate this recipe for Dirty Rice. It's funny, like your experience with Popeyes, there's a rice company that sells a dirty rice mix at our farmer's market. I stock up on it and make it all winter with ground chicken. Yup, that's how I had it first and that's how I like it. I thought it was really good until I had dirty rice at a Cajun restaurant in town, Pappadeaux. Good GRIEF, no comparison. Anyway, Pappadeaux has inspired to make my own. I've been poking around at recipes. Will try this one.

  13. Rice and pork are always a great combo. I have been reading about types of rice and recipes for the last several weeks, trying to decide what to do. "Dirty" rice is moving up my list.

  14. Where can I purchase swamp venom and the other spices?

  15. The rice looks flavorful and delicious. It pairs nicely with that perfectly cooked tenderloin.

  16. Anon - You can buy it directly from their website by clicking on the link in the post. You can also find it in local grill and patio stores, they have a dealer locator on their webpage.

  17. I had no idea dirty rice was that easy to make. Looks outstanding with the tenderloins and gravy on top. Gonna cook this one when Mrs. G gets back from Germany.

    Swamp Venom sees more action in our house than any other DP rub. Gets used in a lot more recipes than just bbq (kinda like what you did with your rice) Much better than Tony Chachere's or other Cajun spices I've tried.


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