Dirty rice with smoked oysters and brown crab

Dirty rice with smoked oysters and brown crab

By
From
Deep South
Serves
4
Photographer
Andy Sewell

Perhaps the best-known version of dirty rice across the South is as a side-dish option at the famous Popeye’s fast-food chicken chain out of New Orleans. It is a common Creole dish, rarely seen outside Louisiana, and adapts well to the addition of smoked oysters and brown crab meat.

Ingredients

Quantity Ingredient
200g long-grain rice
a knob of unsalted butter
50g lard
100g chicken hearts, minced
100g chicken livers, minced
1 garlic clove, crushed
75g see method for ingredients, finely diced
125g fresh brown crab meat
12 hickory-smoked oysters
50g spring onions, finely chopped
tabasco sauce
lemon juice
sea salt

Method

  1. Cook the rice in boiling salted water for 10 minutes, until tender. Drain and rinse under cool running water. Add the knob of butter while the rice is still slightly warm, then spread it out on a tray to cool completely.
  2. Heat the lard in a frying pan until it is just starting to smoke. Add the hearts, livers and garlic, season with salt and cook until done but still slightly pink. Add the rice and andouille and continue to sauté over a high heat, stirring constantly. Fold in the brown crab meat, oysters and spring onions and warm them through. Adjust the seasoning with Tabasco, lemon juice and salt, then serve.
Tags:
American
Southern cooking
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