Cajun Dirty Rice Flavorful (Printable)

A Southern classic with spiced rice, ground meat, and vegetables delivering bold, hearty flavors.

# What You'll Need:

→ Meats

01 - 0.5 lb ground pork
02 - 0.5 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 (store-bought or homemade)
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, for extra heat)

# Method:

01 - Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add ground pork and ground beef or chicken livers, breaking up the meat as it cooks. Sauté until browned and cooked through, about 6 to 7 minutes.
02 - Add finely chopped onion, diced green bell pepper, diced celery, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables soften, approximately 5 minutes.
03 - Stir in Cajun seasoning, dried thyme, smoked paprika, salt, black pepper, and optional cayenne pepper. Mix thoroughly to coat the meat and vegetables evenly with the spices.
04 - Add the rinsed long-grain white rice to the skillet, stirring to combine. Allow the rice to toast slightly for 1 to 2 minutes.
05 - Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and let simmer for 20 to 22 minutes until the rice is tender and the liquid is fully absorbed.
06 - Remove the skillet from heat and allow it to rest, covered, for 5 minutes. Fluff the rice gently with a fork before serving.
07 - Sprinkle sliced spring onions over the finished dish as a fresh garnish prior to serving.

# Expert Pointers:

01 -
  • It's a one-pot meal that tastes like someone spent all afternoon cooking, but you're done in under an hour.
  • The texture contrast between tender rice and flavorful meat bits makes every spoonful satisfying and real.
  • You can adjust the heat to match your mood—gentle or bold, it's entirely yours to command.
02 -
  • If your rice comes out mushy, your broth-to-rice ratio was off or your heat was too high—measure both carefully and keep heat genuinely low once it's covered.
  • The meat needs to brown, not steam; don't overcrowd the pan and don't add the vegetables too early or the meat won't develop that caramelized crust.
  • Taste as you season and remember that salt intensifies as the liquid reduces, so be conservative at first and adjust at the end.
03 -
  • Brown your meat in batches if your pan is crowded—proper browning matters more than speed, and a crowded pan steams instead of sears.
  • Use smoked paprika specifically, not regular paprika; it's what gives this dish its signature warmth and depth that people can't quite identify but absolutely feel.
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