Here is a basic dirty rice recipe:
http://www.gumbopages.com/food/veg/dirty-rice.html (Generally, this site has some great basic creole and cajun recipes).
You could use jasmine rice, but its very delicate flavor could be lost in a savory dirty rice. Any long grain rice would probably be OK, but in our house, we use a good quality basmati because we feel it has a better texture and we buy it in bulk.
Some folks are not chicken liver fans so they make a different dirty rice - you can substitue chopped ham or more sausage.
Basically, I think any dirty rice should include the "trinity" (onion, celery and bell pepper), some spices (garlic, hot pepper, parsley, thyme, basil...), some rice and meat and broth.
We usually make dirty rice with both chicken livers and sausage. Any good table sausage with work, but we like to use andouille. Dirty Rice is a concept food, so feel free to add whatever - sometimes we add chopped okra.
Basic Dirty Rice1 lb chicken livers
1/2 lb andouille sausage, processed in food processor
3 tbl spoons olive oil
1 large onion - chopped
1 ripe bell pepper - red or yellow - chopped
2 stalks celery - chopped
2 cups rice
1-2 hot peppers - jap, cayenne, etc. or hot pepper sauce or both
3 gloves of garlic - crushed and minced
1 tsp thyme
1 tsp oregano
1 tsp salt
1 tsp black pepper
2 1/2 cups chicken broth - a good boxed broth will work
1/4 cup chopped parsley
1/4 cup chopped green onions
Sear coarsely chopped livers and ground up andouille in a little Olive oil on fairly high heat.
Remove to a plate when browned - but not really cooked.
In the same pan, cook the trinity until tender.
Add Rice and cook another 2 minutes
Lower the heat, add the garlic, spices and hot pepper and cook for a minute more.
Add salt, ground black pepper, broth and livers/sausage.
Bring to simmer, cover and cook 15 minutes until liquid is absorbed.
Add parsley and green onion and serve with parsley sprigs and green onion garnish.
