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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]
The Conrad Rice Mill is an independently owned and operated rice mill located in New Iberia, Louisiana, and produces the Konriko brand of rice varieties. Established in 1912, it is the oldest independently owned rice mill in the United States still in operation.
Crowley is noted for its annual International Rice Festival. [13] Crowley has the nickname of "Rice Capital of the World", [14] [15] because at one time it was a major center for rice harvesting and milling. Today, Crowley still has a number of rice mills and rice is the main crop of many local farmers.
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]
Back in the 1940s, rice farmers realised their flooded rectangular ponds were the perfect breeding ground for crawfish, which thrived on the rice stalks, and promptly set up a two-for-the-price-of ...
Red beans and rice—kidney beans cooked with Cajun spices, ham, and vegetables such as bell peppers, onions, and celery, served together with white rice [23] [40] Rice and gravy—small pieces of beef, or sometimes chicken or pork, simmered for a long time with onions, peppers, and other seasonings, and served over white rice [41]
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]
Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.