Cajun rice or "dirty rice" is a well loved New Orleans dish and a Louisiana classic, with as many different recipes as there are cooks. Traditional Dirty Rice uses chopped chicken livers which gives it a distinctive flavor and a dark color dubbing it "dirty" rice. It typically includes the trinity with da' Pope, which is diced bell pepper, celery, onion, and garlic. This is my favorite version.
Cajun Rice Pilaf - Rice and a Trinity of veggies are first sauteed in butter, then simmered in chicken stock for a wonderful rice side dish that is just as good for pork, as it is for chicken, shrimp, fish, or beef.
Cajun Rice Dressing! (a.k.a. "Dirty Rice") Here's another must-have at a Cajun Thanksgiving feast. Want to make it authentic? Leave out the roux and replace it with 1lb. cooked, ground chicken livers. While you're at it, Grind up a pound of gizzards as well (the tender part) and cook it along with the other meats. Donne-moi la fourchette! #ultimatethanksgiving
Cajun Rice Dressing, also known as Dirty Rice, is a rice based mixture often served during the holidays. A roux is what sets the two apart in my recipe box. Use this basic recipe, minus the rice, to make this a loose meat Cajun Farre dressing sandwiches!