Does anyone have a recipe for the rice served at various lolos and restaurants (like the Boathouse)?

what a coincidence- i just finished organizing my loose recipes and this happens to be one of them. disclaimer, i've yet to make it, but it sounds great. so if u do try it, please post results. thanks.

dirty rice, serves 4 to 6

1 tbsp veg oil
8 oz ground pork
1 med onion, chopped fine
1 celery rib, chopped fine
1 red bell, seeded and chopped fine
3 garlic cloves, minced
4 oz chicken livers, rinsed, trimmed of fat and chopped fine
1/4 tsp dried thyme
1/4 tsp cayenne pepper
salt to taste
2 1/4 cups low sodium chicken broth
2 bay leaves
1 1/2 cups long grain white rice, rinsed
3 scallions, sliced thin

heat oil in dutch oven over med heat until shimmering. add pork and cook until browned, about 5min. stir in onion, celery, bell pepper and cook until softened, about 10 min. add garlic, livers, thyme, cayenne, and 1 tsp salt and cooked until browned, about 3-5min. transfer to fine mesh strainer set over bowl and cover with foil. increase heat to high and add chicken broth, bay leaves, and rice to empty pot. scrape bottom of pot with wooden spoon to remove browned bits. bring to boil, reduce heat to low, cover, and cook until rice is tender 15-17min. remove from heat, discard bay leaves, and fluff rice with fork. gently stir in drained meat and vegetable mixture (discarding drained juices) and sprinkle with scallions.

I like this one for Rice & Peas:
(Pigeon Peas are the authentic "peas", from what I have been told at TOTT in Grand Case)...
Dirty Rice is more of a New Orleans (Cajun) recipe... and is a lot different...

[color:"blue"]Rice and Peas[/color]
[color:"blue"]Ingredients[/color]
1 small onion, finely chopped
2 garlic cloves, pressed
1 tablespoon olive oil
2 cups basmati rice
2 1/2 cups water
1 (10-ounce) can chicken broth
1/2 cup unsweetened coconut milk
1 (15-ounce) can pigeon peas, rinsed and drained*
1 tablespoon chopped fresh parsley
2 teaspoons grated lemon rind
1 teaspoon salt
Garnish: fresh parsley sprigs
[color:"blue"]Preparation[/color]
Sauté onion and garlic in hot oil in Dutch oven over medium-high heat 1 to 2 minutes or until translucent. Add rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed and rice is tender. Stir in peas, parsley, lemon rind, and salt. Garnish, if desired.

* 1 (15-ounce) can field peas may be substituted.

Thanks, folks. Now I guess I have some cooking to do!!

Here's a recipe for "dirty rice" that a friend of mine from Louisiana uses all the time. It's yummy, even though it looks like it's more generic than the ones posted above.
1 lb ground beef
1/2 cup chopped bell pepper
1 can onion soup
1 can beef broth
1 can cream of mushroom soup
2 cloves garlic, minced
1 1/2 cup raw rice
minced green onions
sprigs of parsley
1/2 cup water

-Mix all ingredients. Cover, bake at 375 for 1 - 1 1/2 hours. Season to taste.