Dirty rice is Louisiana’s rice dish made with chicken livers or gizzards and often called “rice dressing.”
The dish gets its name from the brown appearance produced when cooked rice is mixed with finely chopped poultry giblets, especially liver. The meat colors the rice while adding a rich, savory flavor. Onion, celery, bell pepper, garlic, and herbs are common seasonings, linking the dish to the broader Louisiana cooking tradition.
In Louisiana, dirty rice may be served as a side dish or used as a stuffing-like accompaniment. The term “rice dressing” is especially common for related preparations served with holiday meals and other large gatherings. Recipes differ by family and region, and some modern versions use ground pork, sausage, or other meats instead of, or in addition to, giblets.
Dirty rice is sometimes mistaken for jambalaya because both combine rice with strongly seasoned ingredients. The key distinction is that jambalaya is generally cooked as a complete one-pot dish, whereas dirty rice is centered on seasoned rice and is often served as a side.