The name “dirty rice” doesn’t sound very appealing, but it is an enjoyable combination of creamy rice, savory vegetables, full-flavored chicken liver, and a heavy hand of intense spice. It’s an odd conglomeration of a Cajun stir-fry and soft, comforting rice. This is, like many other country recipes, a way to make a filling meal out of a potpourri of simple, inexpensive ingredients. The chopped liver is what gives it the dark, “dirty” color. Dirty rice is like many old-school recipes—everyone has a different way to prepare it. However, most versions contain the holy trinity of Cajun cooking: bell pepper, onion, and celery. I am not so fond of green bell peppers. They come back to say “hello” a little too often. I prefer poblano chiles, which are just slightly spicier than a green bell pepper, and I suggest using it here.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
To parboil the rice, combine the water and rice in a small saucepan and bring to a boil over high heat. Season with salt and pepper. Cover and decrease the heat to low. Simmer until the rice is just tender, 10 to 12 minutes. Cover and keep warm.
Step 2
Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the onion, chile, and celery. Sprinkle over the Creole seasoning. Cook until the vegetables start to color, stirring occasionally, 5 to 7 minutes. Add the chicken livers and cook, stirring frequently, until the liver turns brown, 6 to 8 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
Step 3
Add the reserved rice, chicken stock, and bay leaf. Stir to combine. Decrease the heat to medium-low and cook, stirring occasionally, until the rice is soft and tender, 10 to 15 minutes. Taste and adjust for seasoning with salt and pepper. Add the green onions and serve immediately.
cajun and creole
Step 4
Two great cuisines, Cajun and Creole, make Louisiana their home. Creole cooking, a blend of French, Spanish, and African influences, is slightly more refined than Cajun. With a greater emphasis on French techniques and ingredients, in dishes such as Mama’s Shrimp Creole (page 131), Creole cooking is well represented in New Orleans and the wealthier, more populated cities. The Cajun people were originally from France, but spent nearly 150 years in Canada in Arcadia (modern-day Nova Scotia). When the Arcadians— Cajuns—were exiled from Canada by the British, they migrated to remote bayous along the Louisiana coast and lived off the land. Their cooking style is more provincial and rustic; a classic Cajun dish is Louisiana Dirty Rice (see above).
