BY Valery Lomas
Epicurious
In Louisiana cooking, rice is practically its own food group. There’s steamed white rice as the base for dishes like gumbo, crawfish étouffée, and red beans and rice. There’s rice that’s cooked with seasonings and sausage for a one-pot meal, like jambalaya. There’s dirty rice that’s speckled with meat and seasonings, using underutilized organ meat like chicken livers and gizzards. And finally, there’s rice dressing—a more “dressed up” version of dirty rice.