Dirty rice, as is the case with any dish involving what were once called variety meats but are now more often referred to as offal (it’s a hipster retro thing), is one you either love or hate, and I’ve loved it since I first had it when I was a boy. Like any staple recipe and I assure you it is a Cajun standard, dirty rice has as many variations as there are cooks, but the basic combination invariably calls for rice with chicken livers and gizzards. Some people add onions, peppers, even celery, while some others add other meats such as ground pork or chopped cooked game. The one big bone of contention when it comes to dirty rice is between those who cook the rice with the meats and vegetables and those who cook them separately and mix them with seasonings before serving. I belong to the cook-separately-and-mix faction; I do the same with jambalayas, and I’ve been called to the carpet for that more than once, but I like the texture better, and cooking the livers with the rice tends to make them rubbery.
For dirty rice, first cook your gizzards. You can go to the trouble of trimming the membranes if you want, but I’ve found that if you stew gizzards for a very long time they’re going to end up as tender as can be and the resulting broth is a thing of beauty, rich and gelatinous. You will have to trim the livers, since those membranes will not break down. Sauté the livers with a little garlic and minced white onion until just done through; don’t overcook, or they’ll be tough and tasteless. Chop and add the meats to cooked rice with whatever sautéed vegetables you like and a little oil to moisten. Season, keep warm in a covered container and add chopped green onion before plating.