Recipe by Chef John Folse. Visit the Chef John Folse & Company website for recipes as well as the chef's own line of professionally prepared foods.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Dirty rice is a Cajun specialty. The typical combination includes ground chicken or turkey livers and gizzards with onions, broth, green pepper and garlic. The dish gets its name because the cooked gizzards give the rice a "dirty" appearance.