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A pork chop served atop dirty rice. Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, [1] and spiced with cayenne and black pepper. [2] Parsley and chopped green onions are common garnishes.
Cajun boudin blanc, made from a mixture of pork, rice, onions, and seasonings similar to dirty rice and stuffed into sausage casings. Local variations may also include liver or other pork offal, or other meats such as venison, [12] alligator, shrimp, and crawfish, [13] [14] and can vary in spiciness. [15]
Dirty rice: Cajun cuisine, Creole cuisine: Pictured is dirty rice topped with a pork chop. Dolma: Armenia, Azerbaijan, Turkey, Middle East, Greece, Georgia: Grape leaves, eggplant, zucchini, peppers, onion, or tomatoes stuffed with rice. Dosa: India: Rice and lentil pancakes with origins in Tamil Nadu, and Karnataka. Popular breakfast dish in ...
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Preheat the oven to 350°. In a large, deep casserole, heat the oil until shimmering. Add the celery, bell peppers and onion and season with salt.
Easy Queso Dip. Queso is a sporting event staple! The dip can be made on the stovetop or in the Crock-Pot. Either way, meltable white American cheese and flavorful additions like garlic ...
Rice has been a major agricultural export crop in southwest Louisiana since the late 1800s [1] and has become a staple of local cuisine in dishes such as boudin, gumbo and étouffée. Rice and gravy is traditionally made from cheaper cuts of meat and cooked in a cast iron pot for a long time in order to let the tough cuts of meat become tender. [2]
Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with small red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf), and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. [1]