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 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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