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.