Dirty Rice

Preparation info
  • Yield:

    10 to 12 Servings

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

One of the most humorous names ever applied to a dish, Southern or otherwise, is “dirty rice,” a well-known Louisiana dish of Cajun inspiration. It is called that because of the darkened color of the rice, once the dish is made. The color comes from the other ingredients, which include the chopped-up livers and gizzards of a chicken. I find this dish absolutely delectable.