Go Back

Cajun Dirty Rice

This dish combines ground beef, bacon, white rice, trinity vegetables, and a quick roux gravy to make the perfect savory comfort food. Based on classic dirty rice from the Louisiana Creole tradition, it's sure to satisfy your craving for something warm, homey, and delicious. Make sure to cut the vegetables before you begin since you won't have time to pause with the roux.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4 people, generously

Ingredients
  

  • Oil, salt, and pepper
  • 1 lb 80/20 ground beef
  • ¼ tsp cayenne
  • ½ tsp cumin
  • 1 tsp garlic powder
  • 3 bay leaves
  • 1 cup long grain white rice
  • ¼ cup vegetable oil ie avocado, sunflower, or canola
  • ¼ cup all-purpose flour
  • 3 medium carrots diced
  • ½ large yellow onion diced
  • 1 green bell pepper diced
  • 1 rib of celery diced
  • cup water
  • 1-2 tbsp cornstarch
  • 4 strips bacon crumbled
  • 2 tbsp salted butter
  • Scallions to garnish

Instructions
 

  • Cook the beef: Heat some oil in a large Dutch oven over medium-high heat. Add the ground beef, season with salt and pepper, and add the cayenne, cumin, and garlic powder. Sauté until fully cooked, then remove to a separate bowl along with any and all juices.
  • Cook the rice: Boil 2 cups of water in a small saucepan. Rinse the rice well and add it to the boiling water along with the bay leaves. Cover, reduce the heat to low, and simmer for 20 minutes while you proceed with the recipe.
  • Make the roux: Add the vegetable oil to the same Dutch oven as before (don't clean it out). Heat until very hot and smoking slightly, turn the heat down a bit, add the flour, and begin to stir with a wooden spoon. Stir constantly until the roux darkens to the color of milk chocolate, anywhere between 5 and 15 minutes.
  • Cook the vegetables: Once the roux is dark enough, add the vegetables (onion, carrot, celery, and green bell pepper) to the Dutch oven and stir to coat with the roux. Sauté until the vegetables are soft and glistening, about 10 minutes. Add ⅓ cup water, the cornstarch, and any juices from the beef, stirring until the mixture has thickened and resembles gravy.
  • Assemble: Remove the bay leaves from the rice. Stir together the ground beef, vegetable mixture, bacon bits, rice, and salted butter. Taste for salt, adding more if needed. Garnish with chopped scallions and serve hot.