My early years were split between rural east Texas and the heart of Louisiana's Cajun Country....back in my elementary days (before school lunches came frozen in boxes) this was a lunch room staple in Lafayette, Louisiana.....prepared daily by the mother's of my Cajun friends who worked part time in the school cafeteria. To this day a big helping of hot Dirty Rice takes me back to 4th grade! This recipe, from Chef Patrick Mould, calls for ground pork and beef only; which works well for me because, if I'm the one doing the cooking, I simply can not deal with chicken livers!
This makes a LOT of Dirty Rice....so if your not cooking for a lunch room full of hungry kids, you may want to 1/2 or even 1/4 the recipe.
For the 'dark roux' I recommend you reference recipe #47651 by chef #15851