This spicy casserole, an old Cajun favorite, traditionally features chicken livers and gizzards. This Baked Louisana Dirty Rice and Beans version substitutes juicy chicken thighs. Brown rice adds a nutty, earthy taste.
I liked this a lot. Substituted brown rice, but I didn't find it to be spicy at all. Not bland, but not overwhelmingly spicy. Freezes well, and reheats fairly well in the office micro. Healthful and on my MD's diet.
We enjoyed this dish. i substituted beef livers for chicken and beef broth for the chicken - cooked in my crock pot. Very authentic louisiana taste. if i were to make it again, i would use sausage.
Wonderful made as written, though I added 1/2 pound sliced andouille sausage right before baking and it made a big difference, both in flavor and visual appeal. I also substituted 1/4 cup white wine for 1/4 cup chicken broth.
This was a very flavorful rendition of a Louisiana favorite. Being a native of Louisiana, I appreciated the authentic flavors. For extra zest, however, I used cayenne pepper rather than the red pepper called for and I added some dried bell peppers as well. The chicken was a nice touch, very flavorful and not dried at all.
