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dirty rice in a black bowl

Cajun Dirty Rice with Crispy Beef and Gizzards

Make the best dirty rice recipe at home with ground beef, chicken gizzards, and Cajun spices. Crispy, hearty, and perfect for weeknight dinners.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Course: Side Dish
Cuisine: Cajun, Creole
Servings: 8 people
Calories: 326kcal
Author: Marwin Brown

Ingredients

  • ½ pound chicken gizzards ground
  • 1 pound ground beef
  • 4 garlic cloves minced
  • 1 medium yellow onion diced
  • 1 medium bell pepper diced
  • 1-2 stalks celery diced
  • 2 green onions thinly sliced
  • 1 tablespoon duck fat
  • 1 ½ tablespoons creole or cajun seasoning mix.
  • 1 tablespoon Worcestershire sauce
  • ¼ cup beef broth
  • 2 tablespoon butter

For the Pre-Cooked Rice

  • 1 cup white rice
  • 1 sprig oregano
  • 1 sprig thyme
  • 2 whole bay leaves
  • 1 ½ cups beef stock

Instructions

Make the Rice

  • Place broth and rice in a large saucepan over medium high heat. Once the entire surface of the water is bubbling gently turn heat down to low, add oregano, thyme, and bay leaves and cover with lid.
  • Allow to cook undisturbed 15 minutes.
  • Remove off heat and let sit 10 minutes. Remove lid, fluff, and reserve until ready for use.

Cook the Dirty Rice

  • Saute half the onions, celery, bell pepper, and green onions over medium heat in large pan/skillet until translucent 5-6 minutes.
  • Add the ground meats and brown. Mix in the garlic and half the spice mix.
  • Once browned, allow the meat to sit undisturbed for a bit of a crust to form. Add the Worcestershire sauce, mix in, and deglaze the bottom of the pan.
  • Add the butter and beef broth plus the remaining cajun seasoning. Mix well, cover, and let simmer 20 minutes.
  • Add the rice, mix in well, and allow to cook 3 minutes. Fold in the green onions allow rice to cook 1-2 minutes then remove off heat.

Video

Notes

  • Chop gizzards very finely so they distribute evenly throughout the rice.
  • Brown meats separately to maximize caramelization.
  • Use cooked rice, preferably that has sat in the refrigerator overnight and dried out some.
  • Allow the finished rice to sit uncovered for five minutes before fluffing.
  • Finish with a few extra minutes in the skillet to create crispy rice edges.
  • Season in layers instead of adding all seasoning at the end.

Nutrition

Calories: 326kcal | Carbohydrates: 24g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 255mg | Potassium: 451mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1323IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 3mg
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