Dirty Rice

Good recipe. I would first start making the rice and, while it was cooking, make the gravy, I doubt you need to simmer the gravy for 1 hr. Ground meat & sauteed chopped veggies cook fast, and it's unlikely that already browned roux would take more than 20 mins to lose its floury taste. Not sure you need sirloin (vs. on-sale ground beef): the classic dirty rice recipe uses humble chicken innards- livers, hearts, gizzards - and turns out great anyway. This recipe omits Cajun spice.

I grew up eating this and just 1 chicken liver that has soaked in milk for an hour or so added in makes all the difference in deep flavoring. That is also the secret for authentic Spanish or Mexican rice. You never leave out the inner parts!

Chicken livers chopped finely are a must according to everyone in NOLA. I used 1/2 lbs and 1lb smoked pork and beef sausage.I used more parsley and green onion than called for. The beer at the end to get the moisture content right was perhaps the best part if this recipe. Try some Tony Romo's Cajun Spice too. It was my first time making it . Incredibly delicious. I have a new favorite .

Made vegetarian with Beyond Meat brats in lieu of sirloin. Cut into rounds to sear, chopped with a spatula in the manner described in the recipe. Ultimately, took a lot less time (30 mins vs 1 1/2 hrs) to cook in the gravy. Chicken broth was a full cube of Edward & Sons™ Not-Chick'n Bouillon in a cup of boiling water. The only beer I had on hand was a stout. This worked out just fine (provided depth of flavor that the sirloin might have added). Plus, drank the rest of the stout while cooking.

This is unnecessarily fussy and not at all what I would consider "traditional" dirty rice. My family has been making dirty rice for over 50 years, and I've never seen a preparation or recipe calling for a roux or gravy. Similarly, I've never seen a recipe with beef. We have always made it with some combination of bacon, ground pork, and or crumbled andouille sausage...and the essential chicken livers (although there is eternal debate in my family about the relative proportions of these meats).

Fun recipe. Use Tony Chachere's for seasoning to make it more creole. Omit the butter if you're using a good beef. As the gravy cooks, the fat from the beef makes a rich, buttery sauce. Do 1.5 cups of rice for a drier dish.

Chopping up the meat while it was cooking and the results reminded me of the ubiquitous NYC halal carts with lamb or chicken over rice, though this was beef. The chopping was a lot of work but the results were rewarding. I let it cook the full 1.5 hours, which resulted in a deeply flavored dish with tender beef pieces. Since I know next to nothing about New Orleans cooking I can't speak to authenticity. Don't omit the scallion tops, you are going to want some color.

First of, thank you for giving the right recipe for roux, Some people use butter or olive oil. Second, we put whatever was available for meat in dirty rice. I am talking about sausage and whatever meat ends that were at the grocery store (hey I come from a large family). If you came from my family you would be experienced in making roux. That is one of the things I learned as a child. I haven't made this as an adult, but I grew up eating this.

This has quickly become one of our favorites. It is easily adjustable depending on what you have on-hand. I have used leftover roast beef, sausage, different spices and more vegetables. This recipe is definitely a keeper!!

I agree with you as well. I am from Louisiana. My mom made it with roux and not gravy. My mom made it with ground meat, smoked sausage and whatever meat ends she could get. The meat that you could get. No chicken livers (unless she did it and nobody knew she did.) Everyone grew up with similar named dishes but the recipe is different.

I made it with red pepper instead of green because for some reason, I just can't digest it. I added a little of Emeril's essence and simmered it for 40 minutes. Came out great.