This Easy Cajun Dirty Rice with ground beef & Andouille sausage brings authentic Louisiana dirty rice to your table in just 45 minutes! The perfect blend of ground beef, smoky andouille, bell peppers, and Cajun seasoning creates the ultimate comfort food.
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Dirty rice gets its name from the "dirty" appearance when rice cooks with meat and spices. Traditional Louisiana dirty rice uses chicken livers, but our family-friendly recipe features ground beef and andouille sausage.
If you like this Cajun side dish, you may also love our Slow Cooker Collard Greens or our Instant Pot Black-Eyed Peas.
Why We Love This Recipe
- Quick and Simple: Ready in just 45 minutes with easy-to-find ingredients, perfect for busy weeknights when you need dinner on the table fast
- One-Pot: Everything cooks in a single skillet, minimizing cleanup while maximizing flavor as each ingredient builds on the last
- Budget-Friendly: Stretches affordable ingredients like ground beef and rice into a hearty meal that satisfies the whole family
- Versatile: Easily customizable to suit your taste preferences or whatever ingredients you have on hand.
Cajun Dirty Rice Ingredients
Here's everything you'll need to make this Cajun Dirty Rice recipe.
- Ground beef: The foundation of our dirty rice, providing rich flavor and hearty texture that makes this dish so satisfying.
- Andouille sausage: Authentic smoky flavor that instantly adds flavor to this dish; searing it first is recommended.
- Yellow onion: Finely diced for the perfect sweet foundation in our Cajun holy trinity.
- Green bell pepper: Adds fresh crunch and classic Cajun flavor; dice it small for the best texture.
- Celery: Completes the holy trinity of Cajun cooking with its subtle aromatic quality.
- Garlic: Fresh minced garlic adds an aromatic punch that dried simply can't match.
- Long-grain white rice: The perfect canvas for absorbing all the delicious flavors; toasting it first adds incredible nuttiness.
- Chicken broth: Provides much more flavor than water for cooking the rice; use low-sodium if watching salt intake.
- Bay leaf: A subtle background note that adds complexity to the overall flavor profile
- Smoked paprika: Brings a beautiful smoky depth that complements the andouille sausage perfectly.
- Cajun seasoning: The essential spice blend that gives this dish its authentic Louisiana character.
- Dried thyme: Adds an earthy, aromatic quality that rounds out the spice profile
- Hot sauce: Optional but recommended for that perfect kick of heat.
- Green onions or parsley: Fresh garnish that brightens the rich flavors and adds a pop of color.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Ground beef: Substitute ground turkey for a lighter version, ground pork for richer flavor, or use traditional chicken livers.
- Andouille sausage: Kielbasa or smoked sausage work well for milder flavor.
How To Make Cajun Dirty Rice
STEP ONE: Sear the Andouille
Heat your large skillet over medium-high heat. Add sliced andouille sausage in a single layer and sear for 2–3 minutes per side until browned and crisp around the edges.
Use tongs or a slotted spatula to remove and set aside.
STEP TWO: Brown the Ground Beef
In the same skillet (with sausage drippings), add the ground beef. Cook, breaking it up, until browned—about 5 minutes.
Leave some crispy bits for extra flavor. Drain excess grease if needed.
STEP THREE: Sauté the Holy Trinity and Toast the Rice
Add diced onion, bell pepper, and celery. Cook 4–5 minutes, stirring occasionally until softened. Stir in the garlic and cook for another minute.
Add the dry rice and stir to coat it in all that delicious fat and flavor. Toast for 2–3 minutes, until it smells nutty and looks slightly translucent.
Stir in paprika, Cajun seasoning, thyme, and bay leaf. Return the seared sausage to the skillet. Pour in chicken broth and give it a good stir. Bring to a boil.
STEP FOUR: Simmer, Steam, and Serve
Once boiling, reduce the heat to low. Cover with a tight-fitting lid and simmer for 20–22 minutes, until rice is cooked and liquid is absorbed.
Remove from heat and let sit, covered, for 5 minutes. Remove the bay leaf. Fluff gently with a fork.
Taste and season with salt, pepper, and hot sauce if you like it spicy. Sprinkle with chopped green onion or parsley before serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Sear the andouille sausage first to render its fat and develop deep flavor.
✔️ DO Adjust Cajun seasoning to your family's spice preference – you can always add more hot sauce in the end.
❌ DO NOT Stir the rice while it's simmering; this can release starches and make your rice gummy.
Storage
Store leftover Cajun dirty rice in an airtight container in the refrigerator for 3-4 days. To freeze, cool completely then portion into freezer-safe containers for up to 3 months. Reheat refrigerated leftovers in the microwave with a splash of water or broth, or on the stovetop over medium-low heat. For frozen portions, thaw overnight in the refrigerator before reheating for best texture.
Recipe FAQs
Yes! Cajun dirty rice develops a better flavor when made ahead. Prepare as directed, cool completely, then refrigerate in an airtight container. Reheat gently on the stovetop with a splash of broth or in the microwave, adding a little moisture if needed.
Traditional Cajun dirty rice gets its "dirty" appearance from chicken livers that darken the rice as they cook. In modern versions like this recipe, the combination of ground beef, spices, and vegetables creates that characteristic dark, speckled look.
Yes, it does have a reputation for heat, but you can easily adjust the spice level to suit your preference. The recipe as written has a medium heat level. For milder flavor, reduce the Cajun seasoning to 1-2 teaspoons and omit the hot sauce.
More Cajun Recipes You'll Love ♥️
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📖 Recipe
Cajun Dirty Rice
Ingredients
- ¾ lb ground beef
- 6 oz andouille sausage sliced into coins or half-moons
- 1 small yellow onion diced fine
- ½ small green bell pepper diced fine
- ½ small red bell pepper diced fine
- 2 stalks celery diced fine
- 3 cloves garlic minced
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 bay leaf
- ½ teaspoon smoked paprika
- 1 tablespoon Cajun seasoning or to taste
- ½ teaspoon dried thyme
- salt and pepper to taste
- Few dashes of hot sauce optional
- Green onions or parsley chopped (optional, for garnish)
Instructions
- Heat large skillet over medium-high heat. Add sliced andouille in a single layer; sear 2-3 minutes per side until browned and crisp. Remove and set aside.
- In the same skillet with sausage drippings, add ground beef. Cook until browned (about 5 minutes), breaking it up. Drain excess grease if needed.
- Add diced onion, bell pepper, and celery. Cook 4-5 minutes, stirring occasionally until softened. Stir in garlic and cook for another minute.
- Add dry rice and stir to coat in fat. Toast 2-3 minutes until slightly translucent.
- Stir in paprika, Cajun seasoning, thyme, and bay leaf. Return seared sausage to skillet. Pour in chicken broth, stir, and bring to a boil.
- Reduce heat to low. Cover with tight-fitting lid and simmer 20-22 minutes, until rice is cooked and liquid is absorbed.
- Remove from heat. Let sit, covered, for 5 minutes. Remove bay leaf. Fluff gently with a fork.
- Season with salt, pepper, and hot sauce if desired. Sprinkle with chopped green onion or parsley before serving.
Jami says
We love to this Cajun rice recipe!