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?
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