Pork and Cajun spices go well together and nowhere is the relationship consummated better than in dirty rice. I’m never sure where dirty rice stops and Jambalaya starts. It could be when the shrimps and seafood go in but it doesn’t really matter. To make the Ben version add the spice mix to pretty much any pork, diced. Use a heavy ‘le Creuset’ type saucepan.
Ingredients - serves 4
300g diced pork
250g cooking chorizo
1 tbsp Cajun spice mix
2 tbsp olive oil
1 large onion, peeled & chopped
2 green peppers, seeded & sliced
2 sticks celery, washed & sliced
350g long grain rice
1litre chicken stock - or Kallo |
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Method
1 Preheat the oven to 120°C
Making sure that the pork dice is quite small, toss in the Cajun spice mix and fry off in oil in a heavy casserole pan. Whilst it is browning, skin the chorizo and also chop into small dice and add it to the pan too, quickly followed by chopped onion, sliced peppers and celery. Lower the heat but continue to cook for a further 15-20 minutes until most of the vegetable liquid has evaporated.
2 Now add the rice to the pan and turn into the mixture so that all grains become coated, pour in the chicken stock and return the pan to a simmer befor covering and transfering to the oven for a further 20 minutes. Serve with just about anything; chicken wings with sweet chilli dipping sauce are a favourite chez Watson.
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