Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Dirty Rice

This is a great side dish, as well as a major component in other recipes.

Ingredients

1 Tbsp bacon fat

2 oz ground beef

2 oz ground pork

1 bay leaves

1 Tbsp poultry seasoning

1 tsp dry mustard

1 /2  cup diced onion

1 /4  cup diced celery

1 /4 cup diced bell pepper

2 tsp minced garlic

2 Tbsp butter

1 cup rice

2 cups pork stock, hot (use water and ham base)

Instructions

Brown the ground pork in the bacon fat.

Add veggies and seasoning and cook 10 minutes.

Stir in rice and hot stock, lower heat , cover and simmer 18 minutes.

Yield: 3 cups

Recent Recipes

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Read more

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Read more