Cajun Dirty Rice Classic (Print Version)

A flavorful Southern dish blending seasoned ground meat, aromatic veggies, and tender rice in bold spices.

# What You'll Need:

→ Meats

01 - 1/2 lb ground pork
02 - 1/2 lb ground beef or chicken livers (traditional option)

→ Vegetables

03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 2 spring onions, sliced (for garnish)

→ Rice & Liquids

08 - 1 cup long-grain white rice, rinsed
09 - 2 cups chicken broth
10 - 2 tbsp vegetable oil

→ Spices & Seasonings

11 - 1 1/2 tsp Cajun seasoning
12 - 1/2 tsp dried thyme
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp salt, or to taste
15 - 1/4 tsp black pepper
16 - 1/4 tsp cayenne pepper (optional)

# How to Make It:

01 - Heat oil in a large skillet or Dutch oven over medium-high heat. Add ground pork and beef or chicken livers. Cook, breaking up the meat, until browned and cooked through, about 6 to 7 minutes.
02 - Add onion, green bell pepper, celery, and garlic to the skillet. Sauté for 5 minutes until the vegetables soften.
03 - Stir in Cajun seasoning, dried thyme, smoked paprika, salt, black pepper, and cayenne pepper. Mix thoroughly to evenly coat the meat and vegetables.
04 - Add the rinsed rice and stir, allowing it to toast for 1 to 2 minutes.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 to 22 minutes, or until the rice is tender and the liquid is absorbed.
06 - Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork.
07 - Sprinkle sliced spring onions over the dish before serving.

# Additional Tips::

01 -
  • It comes together in under an hour and fills your kitchen with that deep, savory aroma that makes people linger in the doorway.
  • One pot means minimal cleanup, but the flavor tastes like you've been cooking all afternoon.
02 -
  • Don't skip rinsing the rice—it removes starch and keeps your grains separate instead of mushy or clumpy.
  • Livers might sound intimidating if you've never used them, but they're not strong if you brown them properly with the other meat; they add an authentic depth that beef alone can't match.
03 -
  • If your broth is weak, your rice will taste weak—taste it before you add it; good broth is the foundation of good dirty rice.
  • Don't stir the rice once it starts simmering; resist the urge and let it cook undisturbed so it develops that slight crispness on the bottom of the pot that some people call crust (it's the best part).
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