THE IMPORTANCE OF RICE to Cajun and Creole cuisine cannot be understated. The grain has long been an essential ingredient of Louisiana cooking, appearing in nearly all of our most beloved dishes. Rice is served with gumbo, crawfish étouffée, red beans, and gravies. It’s the main ingredient in jambalaya and dirty rice, and it’s a crucial component of boudin.
Southwestern Louisiana is the primary region for rice production and milling in the state. Louisiana’s rice industry took off in the 19th century, and today, the state is one of the largest producers of rice in the United States. Versatile and easy to cook, rice remains synonymous with Louisiana cuisine. Whether enjoyed in gumbo or jambalaya or used to create exciting takes on recipes for arancini and rice pudding, rice gives a distinct taste to many of our favorite dishes.
DIRTY RICE
MAKES 6 TO 8 SERVINGS
As a quintessential side dish of Cajun cuisine, dirty rice is almost guaranteed to be on the table at most gatherings in Acadiana. It is typically made with ground pork and chicken livers, which gives the rice its
