I use Zatarain’s dirty rice mix. I like real spicy foods, so I jazz it up with garlic, basil, cayenne and black pepper, chopped onion and green pepper. (I put onion and green pepper in just about everything.) The box calls it “New Orleans Style” food. I’m going to make it to take to a work ethnic/cultural luncheon (employees bring in their favorite dishes)and they’re labeled (name of dish, culture/ethnicity). The luncheon coordinator asked me what I was bringing and its ethnicity/culture – I said Cajun. But maybe it’s Creole? Or something else? Also, am I making it NOT ethnic/cultural by adding the extra spices, onion, etc., or should I use the mix as is. Anything suggestions for improving it/making it more authentic?
I would call it a Creole dish–but I wouldn’t object to someone else calling it Cajun, as there is some overlap. Call it jambalaya if it makes you feel more honest–the two dishes are fairly similar.
As for spicing it up–go for it! That just makes it better, since the mixes are often dulled down (and made less ethnic, I suppose) to suit the more delicate Yankee sensibilities. I add the very spices you mention every time I make it.
I’ve done some Cajun cooking (Paul Prudomme recipes from when he used all that good butter) and there were always spice mixtures filled with different kinds of pepper (white, black, cayenne). In fact, the “holy trinity” of Cajun cooking is green pepper, onion and celery.
The things you are adding by instinct are in line with typical Cajun spices.
Bon Appetit!
df
Sounds yummy.
Anybody feel like posting (or linking) a recipe?
I prowled around; this one seems right. What’s been missing from these descriptions is that chicken gizzards are what makes the rice “dirty.” Try as I might, they are just blech to me.
http://www.gumbopages.com/food/veg/dirty-rice.html
Have a looksee.