Dirty rice is a traditional Cajun and Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Parsley and/or chopped green onions are common garnishes. Dirty rice is most common in the Creole regions of southern Louisiana; however, it can also be found in other areas of the American South.
A pork chop served atop dirty rice
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- Cohen, S.; Betancourt, M.; Manville, R. (2007). The Texas Hill Country Cookbook: A Taste of Provence. Globe Pequot Series. Globe Pequot Press. p. 109. ISBN 978-0-7627-4375-9.
- [which give it a dark ("dirty") color. Frommer's New Orleans]
- Johnson, P.; O'Brien, C. (2000). New Orleans. Lonely Planet: World food. Lonely Planet. p. 59. ISBN 978-1-86450-110-0.
- Link, D.; Disbrowe, P. (2012). Real Cajun: Rustic Home Cooking from Donald Link's Louisiana. Potter/TenSpeed/Harmony. pp. 175–176. ISBN 978-0-7704-3420-5.
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