Cajun Dirty Rice Classic (Printable Page)

A flavorful Southern dish with ground meat, aromatic vegetables, and bold Cajun spices.

# What You 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 tablespoons vegetable oil

→ Spices & Seasonings

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

# Steps:

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 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 meat and vegetables.
04 - Add rinsed rice to the skillet and stir well. Allow the rice to toast lightly for 1 to 2 minutes.
05 - Pour in chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20 to 22 minutes until rice is tender and liquid is absorbed.
06 - Remove from heat and let sit, covered, for 5 minutes. Fluff the rice gently with a fork.
07 - Sprinkle sliced spring onions on top before serving for a fresh finish.

# Expert Advice:

01 -
  • It's ready in under an hour but tastes like you've been cooking all day.
  • One-pot cooking means less cleanup and more time enjoying dinner.
  • The Cajun spices are forgiving—you can adjust the heat to match your mood.
  • It's naturally dairy-free and stretches your ingredient budget further than you'd expect.
02 -
  • Don't skip rinsing the rice—it removes the starchy coating that makes grains stick together into a clumpy mess.
  • Chicken livers are the traditional choice and taste incredible, but they're livery and not for everyone; beef is a reliable middle ground.
  • Once you cover the pot, leave it alone—lifting the lid lets steam escape and makes the rice cook unevenly.
  • Taste before serving and add salt or cayenne at the very end; seasoning is personal and adjustable right up until the moment it hits the table.
03 -
  • Use a Dutch oven or heavy skillet with a lid so heat distributes evenly and your rice cooks uniformly without hot spots.
  • Let your meat brown properly before stirring—this takes 3 to 4 minutes on the first side and builds flavor through browning, not just cooking through.
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