Comfort food with Cajun flair.
For those that know me, or know the site, you’re probably aware that I’m not just a little… but a LOTTA bit Cajun.
From the groove in my soul when a tune comes on, to the flavor my taste buds demand. (Like with this Shrimp and Sausage Gumbo, Shrimp Creole, Shrimp and Grits, and Red Beans and Rice!)
Growing up in Southeast Texas, with extended family still living just outside of New Orleans, will do that to you.
And there is nothing more well-known in Cajun cooking than a big bowl of dirty rice.
While most classic recipes are made with chicken livers (eek!), this one is made more simply with a combination of ground beef and sausage.
When Mardi Gras rolls around, who needs Zatarain’s when you can make your own easy dinner?! Homemade is SO much better, anyway.
But I’ll let you in on a secret… you can enjoy this one-pot meal any time of the year since it’s so quick and easy to make!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Cajun seasoning. You can either buy a jar at the grocery store or make your own to add Cajun flavor to this dish! Blackened seasoning may also work but will give it a slightly different taste.
- Oil. Both avocado and olive oil are used. However, you can use all of one or the other if needed.
- Ground beef. Look for a leaner variety, preferably 85/15 or 90/10. You want a little bit of fat, but too much will leave this rice runny.
- Ground pork. The best option is a breakfast-type of pork sausage.
- Holy trinity. A flavorful and authentic mix of diced onion, green pepper, and celery is essential for this recipe. You can use another color bell pepper if needed.
- Garlic. Fresh minced garlic adds a depth of flavor you don’t want to miss out on.
- Rice. Long-grain white rice is best. Be sure to thoroughly rinse it to remove excess starch. Do not use brown rice, as the liquid proportions won’t line up.
- Broth. While beef broth was originally used, you can opt for chicken or vegetable broth if needed.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the veggies.
The secret to the rich flavor of any authentic Cajun dish is the holy trinity of onion, bell pepper, and celery.
Use a sharp knife and a cutting board to dice each of the vegetables into very small pieces.
Cook the meat.
Heat 1 tablespoon of oil in a large Dutch oven or skillet with a lid over medium to medium-high heat. Add the beef and pork and cook for 7 to 8 minutes, breaking it into small crumbles with a potato masher or wooden spoon, until browned and cooked through.
Use a slotted spoon to transfer the meat to a paper towel-lined plate. If there’s less than 2 tablespoons of grease remaining in the pot, add a little more oil.
Sauté the veggies.
Add the onion, bell pepper, and celery to the Dutch oven or pot you cooked the meat in. Sauté the vegetables for 3 to 4 minutes, or until the onion becomes translucent.
Toss in the minced garlic and continue cooking for another 30 seconds. You will smell the garlic at this point.
Add the rice.
Rinse the rice in a fine mesh strainer under cool running water until the water runs clear. Add it to the pot along with the broth, seasoning, salt, parsley, and browned meat, stirring well to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover tightly. Simmer for 22 to 24 minutes. Remove the lid and let the rice rest for 10 minutes before stirring. Garnish with chopped green onions or fresh parsley before serving.
FAQs
Store leftover dirty rice in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, freeze it in a freezer-safe container for up to 3 to 4 months. Individual portions freeze especially well for quick meals.
To reheat, warm the rice in a skillet over medium-low heat until heated through. You can also microwave it for a quicker option.
Traditionally, dirty rice is associated with Creole or Cajun cuisine from Louisiana. It gets the dirty name because of its brown color from the meat and seasonings used. This wonderfully spicy yet earthy dish is enjoyed by many throughout the country, not just in southern Louisiana.
While many people get dirty rice and jambalaya mixed up, they are quite different. While both Creole dishes are delicious, dirty rice is made with ground or diced meat while jambalaya usually has seafood added. The other main distinction between the two is that jambalaya normally has tomatoes and dirty rice does not.
There are a few tips to ensure you make the absolute best version of dirty, or Cajun, rice. First, be sure to rinse the rice until the water runs clear to remove extra starch. For authentic flavor, use the holy trinity of onion, bell pepper, and celery. This dish is so simple to adapt to your own preferences, though.
What to serve with it?
While you can easily enjoy dirty rice on its own as the main meal, you can pair it with sides, as well.
Leafy greens, like Collard Greens and Sautéed Spinach, are delicious side dishes.
Or, easy recipes like Air Fryer Asparagus or Air Fryer Broccoli will get dinner on the table in no time.
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Easy Dirty Rice Recipe
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Ingredients
- 1-2 tablespoons oil avocado or olive, divided
- 1 pound ground beef 85/15
- 1 pound ground pork breakfast
- 1 small white onion finely diced
- 1 small green bell pepper finely diced
- 2 celery ribs finely diced
- 3 garlic cloves finely minced
- 1 ¾ cups long grain white rice thoroughly rinsed
- 3 ¾ cups beef broth regular sodium
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt to taste
- 3 tablespoons fresh parsley plus more for garnish
- Green onions finely chopped, optional
Instructions
- Add 1 tablespoon of oil to a large Dutch oven over medium heat along with the beef and pork. Cook for 7-8 minutes, or until the meat is cooked through and no longer pink. Use a potato masher to break the meat apart into smaller crumbles. Remove the meat from the pot using a slotted spoon or spatula and let drain on a paper towel lined plate. Reserve the remaining grease in the pot.1 pound ground beef, 1 pound ground pork
- If there is less than 2 tablespoons of grease left in the pot, then add additional oil until this amount is reached along with the diced onion, bell pepper and celery. Saute for 3-4 minutes, or until the onion becomes translucent. Add the garlic and continue sauteeing for 30 seconds or until it becomes fragrant.1 small white onion, 1 small green bell pepper, 2 celery ribs, 3 garlic cloves
- Place the rice in a fine mesh strainer and rinse it under cool, running water for 1-2 minutes, or until the water runs clear. Let it completely dry.1 ¾ cups long grain white rice
- Add the rice to the pot along with the broth, seasoning, salt, chopped parsley, and cooked meats. Stir everything together.3 ¾ cups beef broth, 1 tablespoon Cajun seasoning, 1 teaspoon salt, 3 tablespoons fresh parsley
- Turn the heat to high and bring everything to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 22-24 minutes.
- Remove the lid and let the rice sit for 10 minutes before stirring. Serve warm with additional chopped parsley or green onions. Enjoy!Green onions
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Notes
- Veggies: Be sure to include the holy trinity of peppers, onions, and celery for the best flavor.
- Rice: Rinse the rice until the water runs clear.
- Descale: Scrape the bottom of the pan to prevent burning and get as much flavor as possible.
- Seasoning: You can personalize this recipe by using as much or little Cajun seasoning as you’d like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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