Oak Grove Smokehouse Cajun Dirty Rice

Enjoy an authentic Louisiana dish made by Oak Grove Smokehouse. Just add ground meat to Oak Grove Smokehouse Cajun Dirty Rice for your next Cajun meal. Dirty Rice is a blend of Cajun/Creole seasonings, the 'holy trinity' of Cajun cooking (onion, bell pepper, celery), and ground meat. Traditionally, the meat in dirty rice would be chicken gizzards or livers which would produce a dark broth that would coat the white rice hence 'dirty rice'. The dish 'Dirty Rice' is typically found in New Orleans while the same dish with a different name can be found in the Acadiana region of Louisiana as 'Rice Dressing'.

In September, 1972, Robert and Babette Schexnaider founded the Oak Grove Smokehouse in Prairieville, Louisiana. A complete line of smoked products was produced for local, as well as mail order business. After many questions from mail order customers concerning the use of Andouille and Tasso in products such as Gumbo and Jambalaya, it was conceived that a mix could be formulated to aid these consumers. Oak Grove Smokehouse set out to help its distant customers through roux preparation and refinement of the intricate blend of seasonings required to duplicate local home-prepared products. They did not know their preparations were so closely identical to those traditionally prepared at home, that local Cajun consumers would have little hesitation in using Oak Grove mixes as a normal household product. In 1975, Oak Grove Smokehouse introduced their Jambalaya and Gumbo mixes in Louisiana, Texas, Arkansas, Mississippi and Alabama. Such ready acceptance of these mixes led to the addition of Gumbo Base (without rice), Cajun Dirty Rice, Fish Fry with Creole Seasonings, Hot and Spicy Chicken Fry, Hushpuppy Mix and Seafood Boil.