|
Chefjeb / All my dishes 1 year ago
This is an authentic Creole recipe for a great side dish that pairs well with meats.
Prep:20m Cook:60m Servings:8
|
Chefjeb |
|
||
You must be logged in to comment on a recipe. Login
You must be logged in to suggest a recipe alteration. Login

You need to be logged in to add a recipe to a group
heykitty 11 months, 2 weeks ago said:
Is there another meat I could use in place of the gizzards and liver?
Thanks
chefjeb 11 months, 2 weeks ago said:
Not really. Some use pork liver, but it has to contain liver. I omit the gizzards. The liver is what gives it the unique flavor and color, thus dirty rice. The old Cajuns lived off the land and used everyything except the cluck and squeal. Nobody said this was cholesterol free...sorry!
dixiediner 6 months, 2 weeks ago said:
I love dirty rice!
mystic_river1 4 months, 3 weeks ago said:
Just perfect! Thank you! Joymarie
knoxcop 4 months, 1 week ago said:
Ohhhh yeah! Works for me!
Thanks for this!
--Kn0x--