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i get tasting table in my email box each day.  and dirty rice was discussed.  i had leftover rice from the previous “smothered okra” dish i did twice in a row-second time around i used very special crumbly hot links & jumbo shrimp i cleaned & deveined myself.  believe me.  it’s more work but worth it.  turned out perfect!  wanna see?

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nomnomnom….

ok, so dirty rice is kind of fun to make.  it’s a daily dish in nola.  and you can always expect to make a roux.  so i went to a local bbq smoker & got the smoked brisket, chopped it myself & got their carolina sauce-a vinegary spicy instead of the cayenne & used a spanish onion instead of scallions.  other than that, i pretty much followed this recipe to the T.

 

in the kitchen with isaac toupes of http://www.toupsmeatery.com/ in nola

http://www.tastingtable.com/entry_detail/national/15650/The_Toups_Meatery_chef_shares_his_dirty_rice_recipe.htm

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