Tag: southern recipes

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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Spice Up Summer with This Creole Tomato Pie Recipe

A staple of summer dining in South Louisiana, Creole Tomato Pie is a celebration of peak-season tomatoes, layered with bold Cajun flavors and rich Southern ingredients. With its vibrant colors, juicy textures, and savory depth, this dish brings together the best of Louisiana’s culinary traditions—from fresh seafood and smoked sausage to the herbs and vegetables that define Creole cooking. Whether served warm from the oven or chilled the next day, this tomato pie captures the soul of summer in every bite.

This version, inspired by a recipe featured in Louisiana Cookin’, takes the classic Southern tomato pie and adds a coastal twist: sweet crawfish tails and spicy andouille sausage. It’s all cradled in a golden, flaky pie crust and layered with a medley of cheeses and herbs. The result is a rich, flavorful entrée perfect for brunch, lunch, or a light summer supper.

Ingredients:

Directions:

  1. Begin by preheating your oven to 350°F. Line a rimmed baking sheet with a layer of paper towels. Core the Creole tomatoes and slice them into ¼-inch-thick rounds. Spread the slices on the prepared baking sheet and allow them to drain for about one hour. This step is crucial—it prevents excess moisture from making the pie soggy.
  2. Once the tomatoes have drained, begin assembling the pie. Start by scattering ¼ cup of the Monterey Jack cheese across the bottom of the pre-baked pie shell. Then add a single layer of tomato slices. Lightly brush the tomatoes with olive oil. Over this layer, sprinkle a portion of the torn basil, andouille sausage, crawfish tails, Cheddar, and Parmesan cheeses, along with another ¼ cup of Monterey Jack. Add a few slices of Bermuda onion and season with salt and black pepper.
  3. Continue building the pie in this fashion—layering tomatoes, oil, herbs, meats, cheeses, and onion—until the pie is filled to the top. You’ll typically get two to three full rounds of layering depending on the size of your tomatoes and depth of your pie shell.
  4. Finish the pie by generously topping it with Italian-seasoned bread crumbs, any remaining cheeses, and the rest of the basil. Place the pie on a baking sheet and bake for 1 to 1½ hours, or until the cheese is fully melted, the top is golden brown, and the breadcrumbs are toasted. If the crust edges begin to brown too quickly, cover them loosely with foil during the last 10 to 15 minutes of baking.
  5. Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes. This rest period allows the layers to settle and flavors to meld. The pie can be enjoyed warm, at room temperature, or chilled. It also freezes beautifully if you’d like to prepare it in advance for a future gathering.

Creole Tomato Pie is more than just a recipe—it’s a tribute to Louisiana’s unique culinary heritage. With its layers of ripe tomatoes, smoky sausage, succulent crawfish, and rich cheeses, it brings together the heart of Southern hospitality and the bounty of the Gulf Coast. Whether you’re preparing it for a summer gathering or simply savoring the season’s freshest ingredients, this dish promises flavor in every bite and comfort with every slice.

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One-Pot Wonder: Creamy Skillet Rice for Busy Nights

When it comes to weeknight dinners, we all crave something that’s not only delicious but also easy to whip up after a long day. That’s where this recipe for Creamy Skillet Rice with Chicken & Mushrooms from Food 52 comes in handy. It’s a delightful twist on classic risotto, utilizing short-grain rice simmered in milk to create a luxuriously creamy texture without the need for heavy cream or cheese. Paired with tender chicken and earthy mushrooms, it’s a complete meal that’s sure to satisfy your taste buds and make dinner prep a breeze.

Ingredients:

Directions:

  1. Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook until they have released some of their moisture and developed a golden brown color, approximately 8 minutes. Season with salt and pepper to taste, then transfer the mushrooms to a plate.
  2. In the same skillet, add another tablespoon of olive oil. Add the diced onion and cook over medium-low heat, stirring frequently, until softened, about 4 to 6 minutes. Stir in the minced garlic and chopped sage, cooking for an additional minute. Season with salt and pepper.
  3. Add the carnaroli or arborio rice to the skillet and toast it for about 2 minutes, stirring constantly to prevent sticking. Pour in 1 cup of milk and continue stirring until most of the liquid has been absorbed. Repeat this process with the remaining milk and 1 cup of chicken broth or water, allowing the rice to cook until al dente, approximately 15 to 18 minutes. Add more broth or water as needed to achieve the desired consistency.
  4. Once the rice is cooked, stir in the cooked chicken, chopped parsley, lemon zest, and reserved mushrooms. Season the dish with additional salt, pepper, and lemon juice to taste. Serve immediately, garnished with a sprinkle of grated Parmigiano-Reggiano cheese.

Side Dish Suggestions:

Enhance your dining experience by pairing Creamy Skillet Rice with Chicken & Mushrooms with complimentary side dishes. These side dish suggestions are carefully curated to elevate the flavors of the main course while offering a variety of textures and tastes. From vibrant salads to comforting roasted vegetables, these accompaniments will complete your meal and leave your taste buds thoroughly satisfied.

  • Garlic Roasted Broccoli: Toss broccoli florets with olive oil, minced garlic, salt, and pepper, then roast in the oven until tender and golden brown.
  • Mixed Green Salad: Combine your favorite salad greens with sliced cucumbers, cherry tomatoes, and a simple vinaigrette for a refreshing side dish.
  • Garlic Bread: Slice a loaf of French bread, spread each slice with garlic butter, then toast until golden and crispy for a delicious accompaniment to your meal.

Creamy Skillet Rice with Chicken & Mushrooms offers a delightful twist on traditional risotto, providing all the creamy goodness without the need for excessive cheese or cream. With simple ingredients and straightforward instructions, it’s a perfect dish for busy weeknights when you want something comforting and satisfying. Pair it with your favorite side dishes for a complete and memorable meal that the whole family will love.

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Cajun Comfort Food: Shrimp and Tasso Pasta Recipe

Indulge in the irresistible flavors of the South with this Creamy Shrimp and Tasso Pasta recipe from Louisiana Cookin. This dish perfectly combines the richness of the creamy sauce, the smoky and savory notes of tasso, and the delicate sweetness of succulent shrimp. The tantalizing blend of Cajun and Creole influences in this recipe ensures a taste experience that is both comforting and vibrant. It’s a dish that brings warmth to the heart and a delightful kick to the taste buds.

Ingredients

Directions

  1. You’ll begin this recipe by preparing the pasta according to the package directions. Once cooked, drain and rinse the pasta. Transfer the pasta to a large bowl and toss it with some oil to ensure it doesn’t stick together. Set it aside while you prepare the remaining ingredients.
  2. Next, melt the butter over medium heat in a large skillet. Sprinkle in the Creole seasoning and let it cook for about 10 seconds, allowing the flavors to bloom. Add the white onion, bell pepper, and celery to the skillet, and cook them until they become tender, which usually takes around 5 minutes. Now, introduce the tasso and green onion, cooking them for an additional 2 minutes. Finally, add the shrimp and pour in the cream. Bring the mixture to a boil and stir constantly until the shrimp turn a delightful pink color and become firm, which should take approximately 3 minutes.
  3. Pour the creamy shrimp and tasso mixture over the pasta in the bowl. Toss everything together to ensure the pasta is evenly coated with the creamy sauce. If desired, sprinkle some freshly chopped parsley on top as a garnish. This step adds a touch of freshness and visual appeal to the dish.
  4. Your Creamy Shrimp and Tasso Pasta is now ready to be enjoyed. Serve it immediately for a warm and comforting meal, or if you prefer it chilled, cover the bowl and refrigerate it until you’re ready to serve. If you choose to reheat the dish, simply cook it over medium-low heat until it is thoroughly heated.

When serving Creamy Shrimp and Tasso Pasta, consider complementing it with some delectable side dishes. A fresh garden salad tossed in a tangy vinaigrette can provide a refreshing contrast to the creamy pasta. For a heartier option, try serving it alongside a bed of seasoned rice or a crusty French baguette, perfect for sopping up the flavorful sauce. Additionally, steamed vegetables like broccoli or asparagus make for a nutritious and colorful accompaniment to the dish. Remember, the goal is to create a well-rounded meal that satisfies both the palate and the senses.

Notes:

  • Choose a pasta shape that can hold onto the creamy sauce, such as penne, fusilli, or rotini. These textured varieties will enhance the overall dining experience.
  • To add a little extra depth of flavor to the dish, consider sautéing the shrimp briefly in some garlic-infused oilbefore adding them to the skillet. This will impart a subtle garlic-infused essence that complements the other ingredients.
  • If you prefer a spicier version of this recipe, feel free to add a pinch of cayenne pepper or a few dashes of hot sauce to the skillet along with the Creole seasoning. This will give the dish an extra kick of heat, characteristic of Cajun and Creole cuisine.

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Fried Chicken Biscuit Sandwiches with Honey Drizzle

A well-prepared plate of fried chicken and fresh biscuits is a southern delicacy that doesn’t only have to be enjoyed in a restaurant because this delicious recipe for Fried Chicken Biscuit Sandwiches from Simply Recipes sets you up for flavor success right in your own kitchen.

Ingredients for Fried Chicken Biscuit Sandwiches

1 ½ – 2 pounds of boneless, skinless chicken thighs

Pickled vegetables like japaneños or onions, to serve

Chopped chives, to serve

3 drizzles of honey, to serve

¾ of cold butter, sliced into small pieces

¼ cup of melted butter

5 ¼ cups of cold, full-fat buttermilk

4 cups of all-purpose flour, plus more for dusting

1 tablespoon of baking powder

1 ½ teaspoon of baking soda

2 quarts of vegetable oil, for frying

3 tablespoons of crushed chilies, plus more for garnish, divided

1 teaspoon of ground mustard

2 teaspoons of celery seed

1 tablespoon of smoked paprika, divided

1 tablespoon of granulated garlic, divided

2 teaspoons of freshly ground black pepper, divided

1 ¼ tablespoon of kosher salt, divided

Maldon salt, for garnish

Recipe and Instructions for Fried Chicken Biscuit Sandwiches

  1. You’ll begin your chicken marinade by combining 4 cups of your buttermilk, 1 ½ tablespoon crushed chilies, 1 teaspoon smoked paprika, 1 ½ teaspoon granulated garlic, ground mustard, celery seed, 1 ½ teaspoon kosher salt, and 1 teaspoon black pepper into a large bowl or gallon-sized storage bag. Add in your chicken thighs, and toss to coat it in the marinade. Store this in the refrigerator to marinate for 2-4 hours or overnight. 
  2. When you’re ready to cook, start by preheating the oven to 375°F. Line a baking sheet with parchment paper and sprinkle flour atop it. Set aside until ready for use.
  3. In a large bowl, combine your flour, baking powder, baking soda, and salt. Place the cold butter pieces into the flour mixture and then use a dough cutter to cut the pieces of butter into the flour. You can use a rocking motion with the dough cutter to break up the butter into smaller pieces. Afterward, the butter should resemble a coarse meal.
  4. Create a well in the center of your flour mixture, and pour in your buttermilk. Fold the mixture together with a large spoon or rubber spatula until it all comes together into a shaggy, crumbly mixture. Be careful to not overwork the dough.
  5. Transfer the mixture to a lightly floured surface and press the dough together with your hands until it’s compacted together and no longer shaggy. Form the dough into a square and then roll it out into a ¾-inch thick square. Fold the dough in half about four to six times while lightly patting the dough down with your hands. You’ll do this in order to create layers in the biscuit; roll out the dough into an 8-inch square.
  6. While using a 3 ¾ to 4 inch round biscuit cutter or ramekin dipped in flour, begin cutting the dough without twisting the cutter. Be sure to flour the cutter between each cut and gently press together the remaining dough, forming it into a square. Roll out the remaining dough and follow the same step with the next pieces, and once all of the biscuits are cut, place them onto the baking sheet with parchment paper and sprinkled flour, spacing the biscuits out 1 ½ inch apart.
  7. Place your biscuits in the freezer for 10 minutes to cool. Then, remove them from the freezer, use a pastry brush to brush the biscuits with butter, and bake them for 20 minutes or until they’re golden brown.
  8. Whenever you’re ready to fry the chicken, place a large Dutch oven or heavy-bottomed pan over medium heat and pour in vegetable oil until it’s about ¾ inches deep. Using a thermometer to measure, heat the oil until it reaches 350°F. Meanwhile, set up two baking sheets with wire racks atop them. Cover one with a paper towel and set these aside until they’re ready for use.
  9. Make the dredge for the chicken by combining your flour, remaining chilies, paprika, granulated garlic, salt, and pepper in a large mixing bowl.
  10. Remove the chicken from the buttermilk marinade and allow the excess buttermilk to drip off. Then, individually dredge each piece into the flour mixture making sure that the chicken thigh is fully coated. As you coat each piece, transfer it onto the baking sheet with the wire rack in order to prevent the coating from coming off.
  11. Preheat your oven to warm in preparation for the cooked fried chicken. Once your vegetable oil reaches 350°F, place three to four chicken pieces into the pan. Once the chicken is in the oil, the temperature will slightly drop, so be sure to raise the heat, and closely monitor the oil temperature.
  12. Fry the chicken for 14 to 16 minutes, turning each piece of chicken halfway through. Cook the pieces until they reach an internal temperature of 165°F and the outer chicken is of a crispy and golden brown texture. Remove the chicken from the coil and place them onto a clean wire rack. Sprinkle the chicken with Maldon salt and crushed chili, placing the first batch into the warmed oven. Repeat with remaining chicken in batches.
  13. You’ll serve by placing your cooked chicken onto the bottom piece of a cut-in-half biscuit and top with chives, honey, and pickled vegetables. Top each sandwich with the top half of the biscuit, serving immediately, and enjoy.

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