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Don't be scared to use the liver! I'm cajun, and sadly this is the first time I have been brave enough to add them - BEST dirty rice I or my family has ever had, the liver adds that oomph of flavor.

One tip, I picked this up from a Paul Prudhomme recipe, put the raw liver as well as the onion and celery in a food processor and pulse until finely chopped and then saute until wilted. This way the liver is diced so fine it just melds into the rice - eliminates the textural problem some people have with the authentic version. 

Also, you will notice that half of dirty rice recipes have you preccok the rice, and the other half has you cook the rice with the meat and liquid. Always go with the latter choice so that the rice soaks up all that flavor and stays moist.

Ps. the wild rice in this recipe adds a nice crunch.

By CajunEm | 

December 8, 2008