Dirty Rice | Morsels of Life

Dirty Rice

Morsels of Life - Dirty Rice

Since returning from NC, we quickly went though the Bojangles we brought back. One of my favorite things at Bojangles is their dirty rice, so I started thinking about how I might be able to recreate it. Fortunately, I found several recipes, and kind of mixed them together. I wasn't hardcore enough to use chicken livers, so this dirty rice isn't as authentic, but it certainly is was tasty! I might even dare to say that this dirty rice could rival Bojangles' dirty rice. Although this recipe does take a bit of time, it's very easy and you'll have plenty of dirty rice. I also used some short cuts. Instead of chopping the sausage and bacon into small pieces, I simply threw them both into a food processor and let that do all the work. If you wanted to use that method, I'd recommend chunking mostly frozen pieces. So.much.faster! You could also just chop the pieces and use it that way. This dirty rice can also be easily frozen and reheated for a quick side or snack. Waiting until the next day will also allow the flavors to further meld and could result in an even better taste!



Mass Weight Volume Number Material Notes
3 cups uncooked medium or long grain rice I used 2 cups brown rice, 3/4 cup barley, and 1/4 cup jasmine rice.
5 cups stock or water
9 ounces sausage, minced or chopped
3 slices bacon, crisped and crumbled or bacon bits
1 onion, diced
1/4 teaspoon celery seed
1 bell pepper, chopped
serrano peppers, chopped optional, taste and add as you go - I ended up using 3.
1 tablespoon soul food seasoning You could also use Cajun seasoning or seasoned salt.
2 teaspoons red pepper flakes optional


  1. Cook the rice following package instructions, substituting stock for water if desired. I used a rice cooker.
  2. Once rice is finished cooking, remove from heat and let it cool for about 5 minutes.
  3. While rice is cooking, put the minced sausage and bacon, along with soul food seasoning into a pot that will be able to eventually hold everything and cook over medium heat.
  4. When meats start to brown, increase the heat and add celery seed, peppers, and onions. Brown them over medium/high heat. Keep it from burning by lowering the heat and stirring. I used a total of 2 teaspoons of red pepper flakes and 3 serrano peppers, chopped finely, one at the beginning, one towards the middle, and one closer to the end. 
  5. Add the cooked rice and mix in. I found it easier to add the rice in about 1 cup portions, mix in, and then add and mix in the next portion. 

Note: Taste and make sure you're not adding too much or too little heat. Depending on which peppers you use, a little could go a long way, and it's easier to add heat than remove it!

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