Case in point, this “dirty” rice. It’s a Cajun classic, and so good that the first time you eat it you’ll wonder where it’s been all your life.
What Is Dirty Rice?
It’s basically a rice pilaf that is called “dirty” because it’s cooked with minced chicken livers or gizzards, which infuse it with crispy, tasty browned bits.
Why Dirty Rice Is a Must-Try
If you aren’t a liver lover, don’t worry! The rice doesn’t taste like liver, the addition just deepens the overall flavor of the rice, and the bits are so small you can’t really distinguish them. Over the centuries, the ingredients for dirty rice have expanded and now there are many versions of this filling Creole dish, probably as many as there are families in Southern Louisiana. So, anyone claiming that their family’s recipe is an authentic dirty rice recipe is probably right, even if their recipes differ from the hundreds of others.
Cajun Seasoning Vs. Creole Seasoning
Cajun and Creole seasonings differ in their ingredients. A cajun seasoning mix is pepper-heavy with bell peppers, cayenne peppers, and other peppers of varying heats. It’s hotter than Creole seasoning mix which is more on the savory side with various herbs such as oregano, basil, and thyme. This recipe calls for Cajun seasoning, but if you have only Creole seasoning on your spice rack, you can use that. And, if you want a little extra heat, you can add some cayenne pepper to it. Note that the salt content varies greatly by brand. If you’re worried about the rice being too salty, start with 1/2 of the 1 tablespoon called for in the recipe. You can add more to taste later.
How To Store for Later
Refrigerate dirty rice in an airtight container for 3 to 5 days. Reheat in the microwave or on the stovetop. Freeze dirty rice in freezer proof containers or freezer zipper top bags for up to 3 months. Defrost in the refrigerator. Reheat in the microwave or on the stovetop.
More Classic Cajun-Inspired Recipes to Try!
Shrimp Etouffee Green Gumbo Slow-Cooker Jambalaya Shrimp Gumbo With Andouille Sausage Red Beans and Rice
Once the rice has finished cooking, remove from heat and let sit for 5 minutes. Turn the rice out onto a sheet pan and drizzle 1 tablespoon of olive oil over it. Mix to combine and let cool. Brown them all over medium-high heat. You may notice the bottom of the pan getting crusty. Keep it from burning by lowering the heat if needed. Add the minced liver and cook for a few minutes more.
