Dirty rice is a staple in Cajun country that’s been passed down through generations. Hailing from Southern Louisiana, dirty rice is made with white rice that gets its “dirty” appearance from the meat with which it’s cooked. Long ago, dirty rice was made with leftover organ meat (gizzards, livers, even chicken feet!). Many classic versions, like this one from Turkey Leg Hut in Houston, still use gizzards and livers for a true taste of the South. If organ meat isn’t your thing, this dish can be made with ground pork, beef or chicken.
*This recipe has been altered to keep the Turkey Leg Hut’s original recipe a secret
In a food processor, separately pulse the gizzards and livers until very finely chopped. Scrape into separate bowls.
In a large saucepan, heat the oil over moderate heat. Add the onion and gizzards and cook, stirring occasionally, until the meat begins to brown, about 5 minutes. Add the livers and garlic and cook, stirring constantly, until browned, about 3 minutes.
Add the rice and stir until coated with oil. Add the stock, black pepper and cayenne pepper and season with salt. Bring to a boil, then cover and reduce the heat to low and simmer until the rice is tender and has absorbed the liquid, about 20 minutes. Remove from heat, fluff with fork and serve.