This Cajun favourite is the ultimate pimped-rice dish. The title alone makes it deliciously subversive. It is called ‘dirty’ because of the uncompromising offal colouring imparted by the liver. Here’s funny; I’m allergic to chocolate and the closest I get to it in terms of texture and flavour is a good liver pâté: sweet, creamy, nutty depth. Go with it – the livers add a subtle, chocolate substratum to the rice.