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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the rice later in the recipe.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
