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Prep 30 mins
Cook 1 hr
Dirty Rice is a staple in South Louisiana. I fell in love with this dressing at an Easter family gathering. I begged and got this wonderful recipe from my husband's Aunt Adine Laborde (TeeTa as she is known in the family) I hope you enjoy it as much as we do.
- Peel and cube eggplant, boil 10 minutes and drain.
- Melt butter in heavy large dutch oven.
- Saute onion, garlic, celery, peppers until soft, add ground meat and cook until meat is done.
- Add eggplant to meat mixture and mash.
- Cook meat/eggplant mixture an additional 15-20 minutes.
- Add salt and peppers (adjust for taste) Then fold in rice and green onions in meat mixture.
- Turn off heat and let steam for 30 minutes.
- Fold in parsley just before serving.
I loved the addition of the eggplant and will definitely do that again when making dirty rice. I did think that this recipe needs more spices & rice added to suit the tastes of my family. Thanks for sharing your recipe.
Ahhh . . . a true southern dish. I knew my family would love this recipe and I was not disappointed. It was very, very tasty and I will make it again. Next time, I will add more rice. Thanks for sharing.
This was good, but I had to add a LOT more of the spices to keep it from tasting a bit bland. This dirty rice came out very moist, and with the addition of a couple or 3 tablespoons of Emeril's Essence it was quite tasty - expecially the second day. I would recommend making this a day ahead of time to let the flavors blend together. Also a warning. If you make the full recipe, you will a large pot or pan. I started this in a very large chicken fryer (15" maybe) and after cooking the vegetables and meat I transferred to a 10 quart pot. It probably made about a gallon and a half (although I did use a little more of several ingredients - so mine was extra large) BTW This should freeze quite well.