Dirty Rice is a Cajun dish that will surely please the palate.
This native Louisianan dish is a blend of ground beef, sausage, rice,
bell pepper, onion and spices.
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The recipe has been a long time coming. I have been cooking my dirty rice the lazy way for years, but not anymore!
Typically, I used Zatarain’s dirty rice mix to cook my dirty rice. It is a great alternative to cooking the dirty rice from scratch; especially when time is limited and dinner needs to be done asap.
Sometimes we just get caught up in the hustle and bustle of life and end up cooking more from a box than necessary.
I still work a 9-5 so a definitely know how it feels to want to get dinner done and out of the kitchen after a long day’s work.
That’s why our version of dirty rice was made as seamless as possible.
If you have leftover white rice, half of your work is done. I browned the bell pepper and onion with my meat.
It’s just easier that way and you would sauté the veggies in a little oil anyway, so why not just let the oil from the meat do the work.
Add a little spice, creole seasoning and seasoned salt, while the meat is browning, drain your meat once brown, but reserve the oil.
I recommend that you add 1/3 to 1/2 of the oil back to the dish. This adds additional flavor and moisture to the dish.
It’s best to drain all of the oil initially so that I can control how much you want to add back into the dish.
Before adding the oil, add your rice to this taste. Add additional creole seasoning/seasoned salt if necessary and you’re done!
Owen’s Hot Sausage was used for this dish. It gives the dish a little kick and most importantly so much flavor.
For the rice, I used long-grain white rice. My favorite brand is Jasmine rice. Cook this rice just right and it won’t be sticky or mushy.
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- 1 lb of ground beef
- 1/2 lb of ground sausage
- 3-4 c of cooked rice
- 1/2 c of bell pepper
- 1/2 c of yellow onion
- 1 tbsp of Tony Chacere's creole seasoning
- 2 tsps of Lawry's seasoned salt
- In a large skillet, add ground beef and sausage.
- Add onion and bell pepper to skillet.
- Add creole seasoning and seasoned salt.
- Cook meat until brown.
- Once meat is brown, remove from skillet, drain the excess oil and reserve.
- Return meat mixture to skillet and add cooked rice.
- Return 1/3 to 1/2 of your oil to the pan and mix.
- Mix well and serve. Add additional creole seasoning/seasoned salt if necessary.
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