Cajun rice or "dirty rice" is a well loved New Orleans dish and a Louisiana classic, with as many different recipes as there are cooks. Traditional Dirty Rice uses chopped chicken livers which gives it a distinctive flavor and a dark color dubbing it "dirty" rice. It typically includes the trinity with da' Pope, which is diced bell pepper, celery, onion, and garlic. This is my favorite version.
Jambalaya: 1 libra de pollo cocido; 1 libra de salchicha ahumada; 4 dientes ajo; 12 oz. mezcla de condimentos (cebolla, pimiento, apio); 2 tazas de arroz de grano largo ½ a 1 cucharadita de pimienta de cayena; Pasta de tomate 2 cucharadas; 3,5 tazas de agua; 1 lata (15 oz) de tomates cortados en cubitos; 2 hojas enteras de laurel; 1/2 cucharadita de tomillo seco; Perejil media montón; sal y pimienta al gusto.
Classic Jambalaya with very little prep work and super easy to make. Listen to The Outdoor Cooking Show Sunday afternoons 5:00 - 6:00 PM on KPRC 950 AM in Houston, or via streaming media via the iHeart radio app. If you can't listen live, podcasts are available via iTunes.
Recipe for Cheesecake Factory Louisiana Chicken Pasta - One of my all time favorite pasta dishes is Cheesecake Factory's Louisiana Chicken Pasta. The taste is out of this world. The spicy flavor and perfectly cooked pasta brings home the meaning of a hearty meal for me.