Dirty Rice

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I use bacon and crushed fennel seed for the nice things they do with the livers, as well as fresh thyme, rosemary, and hot peppers out of the garden (or the freezer, depending on the season. I also include roughly chopped gizzards, heart, etc.--whatever odd parts are supplied with the poultry--not so much for flavor as for texture. Somewhat incidentally, rabbit livers, wild or domestic, are especially nice in this recipe.

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absolutely fantastic..but of course, it is a Paula Deen recipe. Thanks Paula - you are the greatest!

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I have tried other dirty rice recipes and Paula's is the best by far. I prepare this every Christmas and it is a tradition now in our household to have it. Kudos Paula !!!

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This was very good. I like liver in moderation and this was a very good solution. You can definitely still taste it, but it's mild and delicious and extremely easy to make. (Even better served with hot sauce.

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I hate liver. What was I thinking? If you do as well, dont trust that this recipe will taste good and that Paula knows what she is doing by adding it in. I figured that the other ingredients would cover it up, however Its vile flavor sticks out like Ron Howard at armature night at the Apollo. DO NOT ADD LIVER IF YOU CANT STAND IT'S D I S G U S T I N G flavor. Thats all. :

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I havent tried this recipe yet but it sounds fantastic.I will probably try it this week .Me and my family love cajun food. I tried paulas recipe for buiscuts and they were fantastic the turned out light and fluffy.You are the best paula.LOVE YA

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I think I would use half the amount of chicken liver, but it was still delicious!!!

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Well now Paula; are you sure part of you is not Cajun. All this recipe needed was a touch of Tabasco from McIlhenny Co. in Avery Island, Louisiana.

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Delicious....So tasty!!! Delicious!!!

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My family loved this fantastic dish! Just a few tweeks - no chicken livers but I'll try them next time... Substituted 20 count (1# AK spot prawns. Used Uncle Ben's wild and brown rice (2 cups yellow, red and green peppers as I needed to use them and a bit of garlic and seasoned with fajita dust. A little oil in the pan to start with as the sausage did not cooperate as nicely as on television : This one's a keeper!