This Cajun Dirty Rice has been a household favorite for over a decade. It’s a delicious, easy one-pan meal you’ll want to make again and again.
If you enjoy these flavors, try my Cajun Shrimp Pasta, Cajun Chicken Alfredo, or the classic Chicken and Sausage Gumbo.
My goal is to share recipes that my family has tested and loves — meals that appeal to both kids and adults, are quick, budget-friendly and preferably cooked in just one pot.
Cajun Dirty Rice checks all those boxes. Every time I say it’s for dinner the whole family cheers. It’s been a staple in our rotation for more than ten years and never gets old.
What exactly is Dirty Rice?
Dirty Rice is a traditional dish from the American South, most closely associated with Louisiana and Creole/Cajun cooking. The name comes from the rice’s darker appearance after being cooked with a mix of meats, vegetables and spices.
Historically it was an economical, flexible dish used to feed large groups with whatever ingredients were available. You can add a variety of meats and vegetables without changing the basic method — the mix of ingredients creates that signature “dirty” look.
How to Make It
The distinctive flavor comes from Cajun spices. You can use a premixed Cajun seasoning or blend your own from the spices listed in the recipe. I use ground pork instead of traditional gizzards — it’s more readily available and gives a pleasant texture and flavor compared to beef.
Cajun spices
If you prefer convenience, a pre-mixed Cajun seasoning works well. If you make your own, combine spices like smoked paprika, cayenne, oregano, thyme, garlic powder or flakes, black pepper and salt. Some people also add onion powder. I like mixing my own so the flavors stay fresher and more potent.
Recipe Tips and Notes
- Long grain rice is traditional, but basmati and jasmine work well too. Brown rice can be used for extra fiber — just allow longer cooking time if needed.
- If you don’t have every spice on hand, a store-bought Cajun seasoning is an easy shortcut.
- This recipe uses raw shrimp. Raw shrimp are grey before cooking and turn pink when done. Do not use pre-cooked shrimp in the initial cooking stage.
- Green bell pepper is classic, but red or any color you have on hand will work fine.
- Cook the rice covered so it steams. Leaving the lid off will prevent the rice from cooking through properly.
Storage and leftovers
Store leftovers chilled in an airtight container in the refrigerator and use within a couple of days — shrimp and seafood don’t keep as long as other proteins. Reheat in the microwave with a splash of water to revive the rice, or warm gently on the stovetop.
More one pan meals
If you like quick one-pan dishes, you might also enjoy Spanish Chicken and Rice with Shrimp, Filipino Pancit Canton, Indonesian Chicken and Rice with Green Beans, or Baked Chicken Thighs and Potatoes.
- Spanish Chicken and Rice with Shrimp
- Filipino Noodles with Pork and Shrimp (Pancit Canton)
- Indonesian Chicken and Rice with Green Beans
- Baked Chicken Thighs and Potatoes
Cajun Dirty Rice with Shrimp
Equipment
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Cast iron casserole dish (or a large heavy skillet with a lid)
Ingredients
- 2 tbsp olive oil
- 450 g / 1 lb ground pork
- 1 onion, medium, chopped
- 2 ribs celery, diced
- 1 bell pepper (red or green), diced
- 2 cloves garlic, minced
- 1/4 tsp cayenne
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 tsp dried garlic flakes
- 1 3/4 tsp salt
- 1/2 tsp black pepper
- 300g g / 1 1/2 cups rice, any kind (not quick cooking)
- 750 ml / 3 cups chicken stock
- 1 bay leaf
- 450 g / 1 lb shrimp
- 2 green onions, sliced
Instructions
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In a large pan heat 1 tbsp olive oil and brown the ground pork over medium heat until no longer pink. Push the meat to the side, add the remaining tablespoon of oil, then add chopped onion, diced celery, diced bell pepper and minced garlic. Cook about 5 minutes. Stir in the spices, salt, pepper and the rice, and fry while stirring for 2 minutes.
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Add the chicken stock and bay leaf, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, stirring once halfway through.
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Remove the lid. If the rice looks too dry or is sticking, add a splash (about 1/4 cup) of water, then stir in the raw shrimp. Cover and cook for 2 minutes, until the shrimp turn pink. Check that the rice is fully cooked; if needed, remove from heat, keep covered and let stand for 5 minutes. Gently fold in sliced green onions and serve.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Tried this recipe?Let us know how it was!