Best Dirty Rice | Best of Chicago 2014 | Food & Drink | Chicago Reader

Best Dirty Rice 

Analogue

Described on the menu as "absolutely filthy," chef Alfredo Nogueira's dirty rice was born out of the dinner parties he and his cohort of Hurricane Katrina evacuees used to throw when they got homesick. Based on a Paul Prudhomme recipe Nogueira tweaked over a summer, the dish incorporates gizzards, ground pork, and chicken liver, all cooked in chicken fat. The end result is a bottomless mineral funk. "It's made with rice, the trinity (onion, bell pepper, and celery), lots of butter, and a seasoning blend we call Magic (named after Prudhomme's seasoning blends)," says Nogueira.

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