Dirty Rice

Don’t worry, it’s only a name. Dirty rice isn’t actually dirty—it’s called that because the chicken gizzards and livers it’s traditionally made with give it a brown or “dirty” color. Most common in regions of Southern Louisiana and Mississippi, it’s similar to pilaf in its use of the holy trinity of New Orleans cooking—green bell pepper, celery and onion. Then meat is added, and the whole thing is garnished with green onions and parsley.

An insider tip: If you’re not into chicken livers and gizzards, try Zatarain’s Dirty Rice mix with ground beef or sausage for a delicious alternative.