Top 5 Southern American Rice Dishes

The cheapest way to serve a crowd of people, jambalaya is one of Louisiana's favorite dishes originating from the Cajuns from the southern parts of the country, where food was often scarce. At the time, there were many slaves in the country, so the word jambalaya supposedly derives from the French jambon, or ham, and the African aya, meaning rice. Another theory suggests that it stems from the Provencal jambalaia, meaning a mishmash. Similar to paella, pilaf, or risotto, its key ingredients are rice, shrimp or crab meat, finely cut, spicy, smoked sausage and smoked ham, diced green peppers, garlic, celery, onions, tomatoes, and the obligatory spices - thyme and bay leaves. In some instances, chicken is added to the dish, but today there are also numerous variations from turkey shrimp to alligator meat additions. Rice is added in the end, to absorb the rich flavors from the stock until there is no liquid left. It is cooked in a big, heavy pot and is known to be a crowd-pleaser, so it is not a surprise that it is the most popular dish on the Gulf of Mexico oil rigs, where the employees share a similar food culture.Expand

Louisiana's comfort food is nicely represented in red beans and rice, a dish that is traditionally prepared on Mondays, with the aroma of red beans drifting through the neighborhoods. The dish originates from the New Orleans Creole kitchens of the 1700s and the 1800s. The beans are typically cooked over low heat throughout the day, with additions such as ham hock and Andouille sausage. When served, the beans are spooned over hot rice, and the whole thing is often spiced up with some hot sauce.Expand

A classic Southern dish, hoppin' John is a hearty combination of rice, black-eyed peas, and ham hock or bacon. Even though the dish is consumed throughout the year, it is typically served on New Year's Day due to the fact that a lot of Southerners believe that eating black-eyed peas on the first day of the year will bring prosperity and good luck. The peas represent pennies or coins, and a real coin is often placed under the bowls. Hoppin' John is often accompanied by cabbage, representing wealth, since it is the color of the US currency, and those who eat it will supposedly earn more money in the following year than those who don't indulge in it. The origin of the dish is still shrouded in mystery, but some claim it stems from Louisiana, where the French Creole name for pigeon peas is pois a pigeon, pronounced "pwah peejon", which sounds similar to hoppin' John to the Southerners. The name has stuck since the early 1800s, but if the leftovers are eaten on the first day of the New Year, it's called skippin' Jenny, showing one's frugality and bringing even greater chances of prosperity in the New Year.Expand

Dirty rice is a Cajun dish consisting of rice, chicken liver and gizzard, onions, bell peppers, and celery. The dish got its name from its color, imparted by the liver and broth. In the past, it was consumed as a main dish, but nowadays it is often served with a salad or as an accompaniment to gumbo or jambalaya. Today, most cooks use ground pork or beef instead of the liver and gizzards.Expand

Charleston red rice is a traditional dish originating from the Georgia coast. It consists of long-grain rice that simmered in a rich broth with chopped tomatoes, bell peppers, onions, celery, and seasonings. Bits of bacon or pork sausages can also be added to the dish for extra flavor and texture, displaying some elements of African or French creolization. It's important to let the rice rest for about 10 minutes before serving. Charleston red rice is often prepared for big parties and potlucks.Expand