Cajun Dirty Rice Classic (Print Version)

A bold Southern classic combining spiced meat, aromatic veggies, and tender rice for a hearty dish.

# Components:

→ Meats

01 - ½ lb ground pork
02 - ½ 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 - 1½ tsp Cajun seasoning
12 - ½ tsp dried thyme
13 - ½ tsp smoked paprika
14 - ½ tsp salt, or to taste
15 - ¼ tsp black pepper
16 - ¼ tsp cayenne pepper (optional)

# Directions:

01 - Heat vegetable 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 fully cooked, about 6 to 7 minutes.
02 - Add chopped onion, diced bell pepper, celery, and minced garlic. Cook, stirring occasionally, until vegetables soften, approximately 5 minutes.
03 - Stir in Cajun seasoning, dried thyme, smoked paprika, salt, black pepper, and cayenne pepper if using. Mix thoroughly to evenly coat the meat and vegetables.
04 - Add rinsed rice and stir to combine, allowing it to toast lightly for 1 to 2 minutes.
05 - Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and let simmer until rice is tender and liquid is absorbed, about 20 to 22 minutes.
06 - Remove from heat and keep covered for 5 minutes. Fluff the rice gently with a fork.
07 - Top with sliced spring onions just before serving.

# Expert Advice:

01 -
  • It comes together in under an hour and somehow tastes like you've been standing over the stove all afternoon.
  • The meat gets crispy in places, the rice absorbs all those spice-soaked flavors, and every bite feels like a small celebration.
  • You can make it dairy-free and still have something so satisfying you'll forget you're missing anything.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I made a pot that turned into something closer to porridge than dirty rice.
  • The meat needs to actually brown, not just turn gray; that caramelization is where the real flavor lives, so give it time and don't crowd the pan.
  • If your broth is particularly salty, reduce the salt in the recipe, or taste it as you go and adjust—this is one of those dishes where you can ruin it by being too heavy-handed with seasoning.
03 -
  • If you want to go full traditional, use chicken livers instead of beef—they add a flavor that's unmistakably authentic, though not everyone expects it, so maybe give your guests a heads up.
  • Smoked paprika is not negotiable; regular paprika will leave you with something that tastes fine but flat, and you'll wonder why it doesn't taste like the restaurant version.
Return