I wanted something a little different on Mardi Gras, so instead of Jambalaya or Red Beans and Rice I opted for Dirty Rice. The recipe for this Cajun classic is based on one from Chef Paul Prudhomme’s Louisiana Kitchen, reducing the fat a bit and omitting the chicken gizzards because no one in this house would touch the dish if they caught me adding those.
I added the ground chicken livers separately to my portion. You can omit them if you wish, but they are traditionally part of the dish.
Otherwise there isn’t much to say about this dish. It is quick and easy to make on a weeknight, which was one of the main selling points for me. You just brown the meat, sauté the veggies then add rice and stock and boil. And it all cooks in one pot – selling point number 2!