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.
CAJUN DIRTY RICE can be prepared with 1 pound ground meat or any combination of ground meat, giblets or sausage.
1. Pre-cook meat and drain off fat. Giblets will need to be finely chopped.
2. Measure 2 1/2 cups of meat stock or water into heavy skillet or other suitable container. Bring liquid to a
boil, stir in OAK GROVE DIRTY RICE MIX and meat. Return mixture to a boil.
3. Reduce heat, stir and cover.
4. Simmer slowly for 25 minutes or bake in pre-heated oven at 400 degrees F for 35 to 40 minutes.
5. Before serving, fluff mixture with a fork. For extra flavor, stir in 2 tablespoons chopped green onions.
For ease in preparation, brown meat, combine all ingredients and cook in an electric rice cooker.
MICROWAVE METHOD: Stir in pre-cooked meat, 2 1/2 cups of water or meat stock and OAK GROVE DIRTY RICE MIX. Cover and cook on HIGH for 25 minutes. Let stand covered for 5 minutes before serving.