Oven-Baked Cajun Dirty Rice Recipe

Introduction

Oven-Baked Cajun Dirty Rice is a flavorful and comforting dish packed with savory sausage, ground beef, and a classic Cajun trinity of vegetables. This recipe combines bold spices with tender rice, all baked to perfection for an easy, hearty meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 stalk celery, diced
• 1 green bell pepper, diced
• 12 ounces andouille sausage, diced
• 1 lb ground beef (93% lean)
• 2 tablespoons Creole Cajun seasoning (homemade or store-bought)
• 1 tablespoon garlic paste
• 1 tablespoon tomato paste
• 1 tablespoon Steen’s pure cane syrup (or dark corn syrup as a substitute)
• 2 cups uncooked long grain parboiled rice, rinsed until water runs clear
• 2 cups chicken broth
• Fresh chopped parsley, for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Rinse the rice in a large bowl with cool water, gently swishing and draining until the water runs clear (about 6 rinses), then set aside.
3. Step 3: Heat the olive oil in a large, deep oven-safe braiser or Dutch oven over medium-high heat. Add the diced onion, celery, and bell pepper, sautéing until tender and golden, about 4–5 minutes.
4. Step 4: Add the diced andouille sausage and cook with the vegetables, stirring frequently, until the sausage is golden brown, about 2–3 minutes. Push the mixture to one side, add the ground beef, and break it up with a wooden spoon. Cook until browned, about 4–5 minutes. Stir in the Cajun seasoning and combine well, adjusting heat as needed to prevent burning.
5. Step 5: Mix in the garlic paste, tomato paste, and syrup, cooking until fragrant and the paste dissolves, about 1 minute.
6. Step 6: Add the rinsed rice to the pot and stir to evenly coat with the mixture. Toast the rice for 1–2 minutes, stirring often. Pour in the chicken broth and stir to combine. Remove the pot from heat and cover tightly with foil.
7. Step 7: Bake the covered rice for 30 minutes. Then, remove the foil and bake for an additional 10–15 minutes until the rice is tender and lightly toasted.
8. Step 8: Let the rice rest, covered, for at least 10 minutes once out of the oven. Fluff with a fork, adjust seasoning with more Cajun spice if needed, and garnish with fresh parsley before serving.

Tips & Variations

• Use smoked sausage or kielbasa if andouille is unavailable for a similar smoky flavor.
• For extra heat, add cayenne pepper or hot sauce to taste.
• Make it vegetarian by replacing meat with sautéed mushrooms and adding vegetable broth.
• Rinsing the rice thoroughly removes excess starch, preventing a gummy texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of chicken broth to restore moisture. This dish can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular long grain rice instead of parboiled?

Yes, regular long grain rice can be used, but the texture may be softer and less separate. Adjust the baking time slightly and reduce liquid if needed.

What is the “Cajun trinity” mentioned in the recipe?

The Cajun trinity refers to a combination of onions, celery, and bell peppers, which form the flavorful base of many Cajun and Creole dishes.

Oven-Baked Cajun Dirty Rice Recipe

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★★★★★

4.7 from 118 reviews

• Author: Isabella
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

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Description

Oven-Baked Cajun Dirty Rice is a flavorful and hearty dish that combines the classic Cajun trinity of onion, celery, and bell pepper with savory andouille sausage, ground beef, and perfectly cooked parboiled rice. This one-pot recipe is baked in the oven to develop a deliciously toasted texture and rich flavors, making it a perfect side or main dish for any Cajun-inspired meal.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium yellow onion, diced
• 1 stalk celery, diced
• 1 green bell pepper, diced
• 1 tablespoon garlic paste
• Fresh chopped parsley, for garnish (optional)

Proteins

• 12 ounces andouille sausage, diced
• 1 lb ground beef (93% lean)

Staples & Seasonings

• 2 tablespoons olive oil
• 2 tablespoons Creole Cajun Seasoning (homemade or store-bought)
• 1 tablespoon tomato paste
• 1 tablespoon Steen’s pure cane syrup (or dark corn syrup as substitute)

Grains & Liquids

• 2 cups uncooked long grain parboiled rice, rinsed until water runs clear
• 2 cups chicken broth

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Instructions

1. Preheat Oven: Preheat your oven to 350°F to prepare for baking the rice later in the recipe.
2. Rinse the Rice: Place the long grain parboiled rice in a large bowl, fill with cool water, and gently swish the rice to remove surface starch. Drain and repeat this process about six times until the water runs clear, then drain thoroughly and set aside.
3. Sauté the Trinity: Heat olive oil in a large, deep oven-safe braiser or Dutch oven over medium-high heat. Add diced onion, celery, and green bell pepper. Sauté, stirring often, until the vegetables are tender and golden, about 4-5 minutes.
4. Cook the Sausage and Beef: Add diced andouille sausage to the braiser and cook until golden brown, about 2-3 minutes. Push the sausage and vegetables to one side, then add the ground beef. Break up the beef with a wooden utensil and cook until browned, about 4-5 minutes. Stir in the Creole Cajun seasoning and combine thoroughly. Reduce heat if browning too quickly.
5. Add Flavorings: Stir in garlic paste, tomato paste, and Steen’s pure cane syrup. Continue cooking until the tomato paste dissolves and the mixture is fragrant, about 1 minute.
6. Toast the Rice: Over medium heat, add the rinsed rice to the pot and stir well to coat it with the sausage and vegetable mixture. Allow the rice to toast for 1-2 minutes, stirring frequently.
7. Add Broth and Prepare for Baking: Pour in chicken broth and stir to fully incorporate all ingredients. Remove the pot from heat and cover tightly with foil, tenting the pan to trap steam.
8. Bake the Rice: Place the covered pot in the preheated oven and bake for 30 minutes at 350°F. Remove the foil and continue baking uncovered for another 10-15 minutes until the rice is tender and lightly toasted on top.
9. Rest and Fluff: Remove the pot from the oven and let the rice rest undisturbed for at least 10 minutes. Use a fork to fluff the rice gently. Adjust seasoning by adding more Creole Cajun seasoning if desired.
10. Serve: Serve the Cajun dirty rice immediately, garnished with fresh chopped parsley if desired. Enjoy it as a standalone dish or alongside your favorite entrée.

Notes

• Be sure to rinse the rice thoroughly to remove excess starch for better texture and to prevent clumping.
• Using a heavy, oven-safe braiser or Dutch oven is essential for seamless stovetop and oven cooking.
• Adjust the level of Creole Cajun seasoning to your taste for spiciness and flavor intensity.
• If you don’t have Steen’s pure cane syrup, dark corn syrup is a suitable substitute that adds sweetness and depth.
• Allowing the rice to rest after baking helps it finish cooking and develop a fluffy texture.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Cajun

Keywords: Cajun dirty rice, oven-baked rice, Cajun rice recipe, andouille sausage rice, Creole seasoning, southern rice dish