Dirty rice is a classic New Orleans dish with bold, savory flavor. This simple Cajun rice recipe is easy to prepare and ideal for a Mardi Gras dinner or any weeknight meal.
Making favorite dishes at home lets you tailor ingredients to suit your taste and availability. That flexibility is especially useful when recipes call for regional or less common items.
Cajun and Creole cooking often uses ingredients that are easier to find in the American South, like fresh crayfish, catfish, and okra. In many areas, frozen seafood provides a perfectly acceptable substitute when fresh is not available.
Dirty Rice
The only ingredient that may be a little harder to source outside the South is fresh chicken livers. Traditional recipes can also include chicken gizzards; if you can’t find gizzards, it’s fine to omit them. The rest of the ingredients for this Cajun rice dish are widely available.
Ingredient Notes and Substitutions
- Ground beef – Aim for an 85/15 blend when possible. Avoid very fatty mixes (over 20% fat) to prevent a greasy final dish. You can substitute other ground meats if preferred, but the characteristic deep color and flavor come from browning the beef.
- Bacon fat – Bacon fat adds a rich, smoky note that complements Cajun seasonings. If you prefer a lighter option, use olive oil. If you keep bacon fat on hand, it stores well in the refrigerator for weeks.
- Chicken livers – Livers bring a distinctive, traditional flavor and added nutrients. If you dislike liver, swap in small diced, cooked chicken thigh meat for a milder texture and flavor.
- Cajun seasoning – Homemade Creole or Cajun seasoning delivers the best value and flavor. Use your blend to control heat and salt, and to season other dishes like Cajun shrimp or crab dip.
- Rice – Any long-grain white rice works well; basmati is a good choice. If you prefer brown rice, follow the package directions for liquid ratios and cooking time to achieve the best texture.
Video: Making dirty rice
This recipe is straightforward: sauté the aromatics and chicken livers in bacon fat, brown the beef, then add uncooked rice, spices, and chicken stock. Simmer until the rice is tender and fluffy.
Watch the video in the recipe card below to see the full process.
Recipe notes
Serving suggestion
Dirty rice makes a flavorful side for fried catfish, pork chops, or grilled chicken. With ground beef in the dish, it’s also hearty enough to serve as a main course.
Storing leftovers
Cool leftovers, then transfer to an airtight container. Refrigerate and use within five days, or freeze for up to a couple of months. Thaw in the refrigerator before reheating.
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Dirty Rice (Cajun Rice Recipe) + Video
Video
Ingredients
- 1 tbsp bacon fat (or olive oil)
- 1 lb ground beef
- 8 oz chicken livers, minced
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tsp Tabasco
- 1 tsp Cajun seasoning
- 1 ½ cups basmati white rice (uncooked)
- 3 cups chicken broth
- 2 bay leaves
- Green onion, thinly sliced for garnish
Instructions
- Heat the bacon fat or olive oil over medium-high heat in a Dutch oven or heavy-bottomed pan. Add the ground beef and chicken livers and cook until no pink remains.
- Stir in the onion, green bell pepper, celery, garlic, Worcestershire sauce, Tabasco, and Cajun seasoning. Cook until the vegetables soften, about 5 minutes.
- Add the rice, chicken broth, and bay leaves. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes or until the rice is cooked through.
- Remove and discard the bay leaves. Let the rice rest for 10 minutes, then fluff with a fork, transfer to a serving dish, and garnish with sliced green onions if desired.
Nutrition
The nutrition information is an estimate and should not replace professional dietary advice.
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