Bringing you a warming one pot wonder today as even in the midst of summer comfort food is still essential!
I recently experienced my first foray into Creole cuisine via a Gumbo that my Dad made for dinner a few weeks ago. It was sheer perfection. Warming, spicy and packed full of carefully balanced flavours yet utterly gentle on the palate. In short it was a hug for my mouth. Centered in Louisiana it is a style of cooking and eating brought together by it’s immigrant population – a blend of cultures and cuisines from all across the world. I read about a common side dish eaten in Louisiana called dirty rice; “dirty” because of the colours and flavours the rice adopts by being cooked with meats and spices. This recipe is inspired by several traditional dirty rice recipes that I read though I substituted the customary chicken liver for ground beef!
Prep Time: 5 minutes
Cooking Time: 40 minutes
- 1 tbsp olive oil
- 1 onion, peeled and finely chopped
- 1 celery stick, finely chopped
- 3 cloves garlic, finely chopped
- 200 g mince meat
- 1 pepper (I used half a green one, half a red), de-seeded and diced roughly
- 3 tsp Cajun spices
- 1 tsp paprika
- 1 tsp turmeric
- 100 g long grain rice
- 600 ml chicken stock
- salt and pepper
- parsley, finely chopped
- vegetable oil
- 4 eggs
- In a large high sided pan or casserole dish heat up the olive oil on a medium heat. Add the onion, garlic and celery and cook for about 5 – 10 minutes or until soft. Remove from the pan.
- Add the meat to the pan along with the Cajun, paprika, turmeric plus a good twist of salt and pepper. Let this fry off for five minutes before returning the vegetables to the pan, plus the pepper. Stir everything together to combine.
- Pour the rice into the pan and cook it for 1 minute so that it can absorb some of the oil before pouring over the chicken stock. Stir to combine again and then leave it to simmer for 20 – 25 minutes or until the stock has been absorbed and the rice is cooked through. You may need to add a little more water if the stock dries up but the rice is not cooked.
- Heat a frying pan and add vegetable oil until it is covering the base of the pan. When the oil starts to simmer slightly crack your eggs into it and cook for 4 minutes – use a spoon to baste the hot oil over the top of the egg to ensure it is cooked throughout.
- Serve the rice between 4 plates and top each with a crispy fried egg and parsley.
Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on Instagram, Facebook and on this blog to see more recipes and foodie musings from me. The link to do both can be found below if on a tablet/ phone or in the side bar if on a computer. I have also joined Pinterest so follow me on there for even more foodie inspiration – my username is Wish to Dish.