Tag: BBQ

Louisiana Dirty Rice: A One-Pot Wonder Full of Flavor

If there’s one dish that captures the earthy heart and soul of Louisiana cuisine, it’s dirty rice. Deeply savory, full of bold spices, and steeped in tradition, this one-pot wonder brings together meat, aromatics, and rice in a symphony of Cajun flavor. Despite its humble name, dirty rice is anything but plain—its “dirty” look comes from a rich medley of meats and seasonings that turn plain white rice into a flavorful masterpiece.

Traditionally served at family gatherings, church picnics, and holiday spreads across Louisiana, dirty rice was born from the ingenuity of cooks who used inexpensive cuts of meat to create something greater than the sum of its parts. In this version—adapted from Louisiana Cookin’—chicken liver and gizzards are seared to a golden brown, then combined with seasoned ground beef, aromatic vegetables, and just the right kick of heat. The result is a filling, stick-to-your-ribs dish that’s comforting, complex, and endlessly craveable.

Ingredients:

  • 1 pound chicken liver, patted dry
  • 1 pound ground chuck (80/20)
  • ½ pound chicken gizzards, cleaned, trimmed, and roughly chopped
  • ½ cup bacon drippings
  • 2 cups yellow onion, diced small
  • 1 cup celery, diced small
  • 1 cup green bell pepper, diced small
  • 1 tablespoon garlic, minced
  • 1 jalapeño, finely minced
  • 2 dried bay leaves
  • 4 green onions, thinly sliced
  • 1 bundle of fresh thyme, tied with butcher’s twine
  • 3 tablespoons fresh parsley, chopped
  • 2 cups cooked long-grain white rice
  • Slap Ya Mama White Pepper Blend, to taste
  • ¼ cup extra-virgin olive oil (plus more as needed)
  • 4 cups chicken stock
  • ½ teaspoon salt (plus more to taste)
  • Hot sauce, to taste

Directions:

  1. Begin by heating the bacon drippings in a large cast-iron Dutch oven over high heat. Season the livers and gizzards on one side with the white pepper blend. Once the drippings are hot and shimmering (be cautious—they may splatter), place the livers, seasoned side down, in a single layer. Let them sear undisturbed, then remove and set aside. Add the gizzards next, scraping up any browned bits (fond) from the pan. Stir once and allow to brown for 5–10 minutes without disturbing too much.
  2. Add the ground chuck along with the olive oil. Break the meat apart with a wooden spoon as it cooks. Allow it to brown thoroughly, scraping the bottom of the pot to incorporate all those flavorful bits. Once the beef is browned, stir in the onions and garlic. If the pot starts to look dry, drizzle in a bit more olive oil. Continue cooking until the onions begin to turn golden around the edges—about 10 minutes.
  3. Toss in the diced celery, bell pepper, jalapeño, and bay leaves. Season with salt, then cook for another 10–15 minutes, stirring occasionally to soften the vegetables and meld the flavors.
  4. Pour in the chicken stock and add the thyme bundle. Stir to combine, taste, and adjust seasoning as needed. Allow the mixture to simmer and reduce by half, intensifying the flavors.
  5. While the mixture simmers, roughly chop the seared chicken livers. Once the stock has reduced, stir in the cooked white rice and chopped livers, including any juices. Simmer gently for about 5 minutes. The mixture should still be moist, but not soupy.
Turn off the heat and stir in the fresh parsley and sliced green onions. Remove and discard the bay leaves and thyme bundle. Taste one final time and adjust seasoning with additional white pepper or hot sauce for an extra Cajun kick.

This dirty rice recipe isn’t just a meal—it’s a tribute to Cajun culture and the power of simple ingredients transformed with care, time, and bold seasoning. Whether you’re serving it at a Sunday supper or dishing it up at a holiday feast, it delivers comfort and character in every bite. With a flavor profile that’s rich, spicy, and deeply satisfying, dirty rice remains one of Louisiana’s most cherished dishes—an enduring symbol of resourceful, soulful Southern cooking.

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Aromatic and Zesty: Hibiscus BBQ Sauce Chicken Wings

Chicken wings are a beloved staple at gatherings, from small family get-togethers to epic parties. But what if we told you that there’s a way to take your chicken wing game to a whole new level? Get ready to explore a unique twist on the classic chicken wing with this recipe for Hibiscus BBQ Chicken Wings from Food 52. These wings are nothing short of spectacular, featuring a homemade BBQ sauce infused with the exotic flavors of hibiscus. With a tantalizing balance of tartness, tanginess, and sweetness, these wings will steal the show at any occasion. So, roll up your sleeves and prepare to embark on a culinary adventure that will elevate your wing game to a whole new level!

Hibiscus BBQ Sauce Ingredients:

Chicken Wing Ingredients:

  • 3 pounds chicken wings, separated at the joint with tips removed
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

Directions:

  1. Heat up a large saucepan over medium heat and add the olive oil. Sauté the diced onions and scallions until the onions turn slightly translucent, which should take around 5 to 7 minutes.
  2. Add the chopped garlic and sauté for about 30 seconds until it becomes fragrant. Into the saucepan, toss in all the dry spices and herbs, including salt and pepper, stirring them to combine. Pour in 1 cup of water and add the tomato paste, dried hibiscus flowers, apple cider vinegar, molasses, and the Scotch bonnet pepper. Let this delightful mixture simmer for 15 minutes until the hibiscus flowers have softened.
  3. Once done, carefully transfer the mixture into a blender and process until you achieve a smooth and thoroughly combined texture. If needed, you can add additional water, one tablespoon at a time, to reach your desired sauce consistency. Return the barbecue sauce to the saucepan and introduce the honey, stirring until well incorporated. Taste the sauce and add extra salt if required.
  4. For the Chicken Wings, preheat your oven to 400°F. Begin by patting the chicken wings dry before placing them into a spacious bowl. Drizzle the chicken wings with olive oil, then season them with salt, pepper, garlic powder, and smoked paprika. Give them a good toss to ensure even coating.
  5. Lay out the seasoned chicken wings in a single layer on a wire rack set over a baking sheet, ensuring they don’t touch each other. You might need two baking sheets depending on your batch size. Bake the chicken wings, flipping them once, until they achieve a glorious golden-brown color. This typically takes around 30 minutes. Once the wings are done baking, transfer them to a fresh bowl and coat them generously with the hibiscus barbecue sauce. Place them back on the wire rack over the baking sheet.
  6. Return the sauced-up wings to the oven for an additional 10 minutes, turning them halfway through. Finally, serve these delectable Hibiscus BBQ Chicken Wings piping hot and watch them disappear.

Now that you’ve unlocked the secrets to creating Hibiscus BBQ Chicken Wings, you’re well-equipped to be the star of any gathering or game day event. The exotic twist of hibiscus in the BBQ sauce takes these wings to new heights, offering a harmonious blend of flavors that’s sure to impress your guests. So, don’t wait for the next party – whip up a batch of these tantalizing wings and savor the applause and satisfied smiles of your friends and family. Get ready to embark on a flavor journey like no other with our Hibiscus BBQ Chicken Wings!

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