Dirty Rice Is The Cajun Side Dish Packed With History

Today, many people simply think of Louisiana as the home of New Orleans and the French Quarter, the place with the huge Mardi Gras parties and the home of Disney's Princess Tiana. However, there is more to the deep and complex history of the state, and that includes the profound impact of slavery. Slaves on plantations in Louisiana not only helped shape the state socially and politically, but also shaped its culture, including its food. One lasting example of this culinary legacy is the delicious soul food dish, dirty rice.

Dirty (or Cajun) rice was developed out of necessity. Slaves on plantations in Louisiana were provided with little-to-nothing to nourish their bodies, but they usually did have white rice; and, more importantly, they had creativity. With the scraps they were left with from the main plantation house, including chicken liver, gizzard, heart and various other organs, they would create a meal with the rice. If they had access, they would often add spices and vegetables to the mix for a more well-rounded meal. When all of these ingredients were added to the white rice, it became "dirty," and thus the name was born. Over time the dish has evolved, as Louisianians found different items to add to the mix, and this is why there's no true "correct" or "first" recipe for dirty rice.

Today, dirty rice is still a staple of Louisiana food culture, though the ingredients may include more favorable parts of the chicken, or fancier meats like Southern-style andouille sausage. Be careful what recipe you follow though, as many do still include finely chopped chicken liver or gibbets, though most do say the pieces are small enough you can't really see them and they're mostly there for flavor. It's also important to use the correct spice; dirty rice is usually made with Cajun, not Creole seasoning, and there are subtle differences in these spices. Cajun seasoning is generally hotter and contains spices such as paprika, cayenne pepper, garlic powder, pepper and oregano that give it a spicy, smoky, earthy flavor. Creole seasoning, on the other hand, is much milder, has more of an herby flavor, and contains spices such as paprika and thyme, as well as chili, onion and garlic powders.

Dirty rice is often served on its own, as it was historically a filling meal in itself. Some serve it as a side, though, usually with fish (baked or fried), fried chicken, or pork chops. Sides for this meal could include some popular soul foods, including sweet corn bread, fried okra, green beans, or fried corn. If you have leftovers (not likely because it's so delicious), dirty rice should be stored in the fridge, in an airtight container, for three to five days or in the freezer, in a freezer-safe, airtight container, for up to three months.