Cajun Rice Dressing is a popular side dish from Louisiana that is hearty and full of flavour.
Our quick & easy Louisiana Rice Dressing recipe is very versatile, featuring cooked rice that sizzles in a pot with ground beef or turkey, onions, celery, cayenne, thyme, scallions, parsley and Cajun Seasoning.
This organ meat-free Dirty Rice Dressing is also gluten-free, the perfect side dish to serve at Thanksgiving or Christmas as a replacement for traditional bread stuffing. We know you’ll love this delicious Soul Food favourite!
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What Is Cajun Rice Dressing?
Rice Dressings are known throughout the American South as a dish originating from leftover rice and ground meats.
Southern Dirty Rice Dressing typically includes offal (organ meats) like chicken giblets, livers and hearts, that are chopped up and added to the rice for flavour and affordability.
Dirty Rice Dressing evolved into today’s more commonly served Cajun Rice Dressing from Louisiana, which substitutes the offal in traditional Dirty Rice with ground meats (typically beef, turkey or chicken) and sometimes sausage.
I don’t prefer the taste of organ meats so sometimes add a tablespoon of bacon drippings to the pot to give the rice a boost of flavour. If you want to add extra Louisiana flavour, feel free to add oysters to the dish as well!
Homemade Cajun Seasoning Ingredients
You can purchase Cajun Seasoning at your grocery store in the spice section, or easily make your own mixture at home in less than 2 minutes!
- 3 tbsp Sweet Paprika
- 2 tbsp Kosher Salt
- 2 tbsp Garlic Powder
- 1 tbsp Ground Black Pepper
- 1 tbsp Onion Powder
- 1 tbsp Dried Oregano
- 1 tbsp Cayenne
- 1/2 tbsp Dried Thyme
Travel to Louisiana by Making Dirty Rice Dressing at Home
Over the years I’ve enjoyed traveling throughout the USA on press trips as a professional food and travel journalist.
I’ve eaten at many of the top restaurants in Arizona, California, Colorado, Florida, Georgia, Hawaii, Illinois, Louisiana, Massachusetts, Michigan, Nevada, New York, Oregon, Pennsylvania, Texas, Washington, DC and Puerto Rico.
Growing up watching The Food Network I was always spellbound by Chef Emeril Lagasse, who helped educate Canadians about Louisiana’s unique Creole and Cajun cuisines.
During my first visit to New Orleans I enjoyed a decadent food tour, spending 3 days eating my way through famous eateries like Dickie Brennan’s Tableau, Ruby Slipper Cafe, Café du Monde, The Court of Two Sisters and Luke Restaurant.
After exploring all the best things to do in New Orleans, I traveled beyond Bourbon Street to go on a Cajun crocodile swamp tour and enjoyed an elegant retreat at historic Houmas House.
After spending years eating my way across America, I’m still fascinated by the distinct regional food cultures. Much like the regional cuisines found in Germany, Italy or Spain, each state in the US had its own local specialities.
After discovering Cajun Rice Dressing at a restaurant in New Orleans I was excited to recreate the famous Louisiana side dish at home!
Cajun VS Creole Food
Louisiana is considered one of America’s best foodie destinations. New Orleans with its extravagant Mardi Gras parade and year-round “party all day and night” vibe has made the city a popular attraction for decades.
So what makes Louisiana’s food culture so unique?
Cajun and Creole food are both native to Louisiana and can be found in restaurants throughout New Orleans. One of the simplest differences between the two cuisine types is that Creole food typically uses tomatoes and tomato-based sauces while traditional Cajun food does not.
A simplified way to describe the two cuisines is to deem Creole cuisine as “city food” while Cajun cuisine is often referred to as “country cooking.” While many of the ingredients in Cajun and Creole dishes are similar, the real difference between the two styles is the people behind these famous cuisines.
In Louisiana, the best place to find authentic Cajun and Creole cooking is in homes across the state, which is what makes the food so special. Many of Louisiana’s most talented chefs learned their trade from their parents or grandparents. Cajun and Creole are two distinct cultures, and while over the years they continue to blend, there is still a vast distinction in Louisiana, and both have their own unique stories.
The word Cajun originates from the term “les Acadiens,” which was used to describe French colonists who settled in the Acadia region of Canada which consisted of present-day New Brunswick, Prince Edward Island and Nova Scotia.
Authentic Cajun food is a robust, rustic food, found along the bayous of Louisiana, a combination of French and Southern cuisines. It was brought to Louisiana from the French who migrated to the state from the Canadian Maritimes 250 years ago and used foods, right from the land.
Think of meals with lots of smoked meats as well as meat-heavy, one-pot dishes like jambalaya or this Cajun Rice Dressing recipe. The backyard crawfish boil is also another byproduct of Cajun culture.
Though delicious Cajun food can certainly be found in New Orleans, the true heart of Cajun country lies northwest of the city in areas like Breaux Bridge and Lafayette.
My Family Loves Cajun Rice Dressing
After traveling to Louisiana I returned home freshly obsessed with Shrimp & Grits, Ettouffee, Beignets, Po-Boys and Dirty Rice Dressing.
After enjoying endless spoonfuls of Cajun Rice Dressing at restaurants throughout Louisiana I was keen to recreate my own recipe at home.
I knew my family would love Louisiana Rice Dressing because they enjoy tasty Soul Food, flavourful rice dishes and recipes that help use up leftovers in a creative way.
I made this Southern-style Rice Dressing at Thanksgiving as a side dish paired with roast turkey, Air Fryer Butternut Squash, Braised Red Cabbage with Cranberries, and French Mashed Potato Fritters.
This easy Cajun Rice Dressing is the perfect side dish to serve when gluten-free guests are coming over for dinner. It’s a favourite in our family at Christmas dinner.
Health Benefits
Our Cajun Rice Dressing recipe is packed full of healthy ingredients!
Turkey is high in protein and provides B vitamins such as niacin, which helps your body access the energy in foods.
Onions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.
Celery is a great source of antioxidants, reduces inflammation and supports digestions.
Rich in energy-boosting manganese and anti-inflammatory phytochemicals, thyme may help keep your blood and immune system healthy.
An excellent source of vitamin K, as well as vitamin C, folate, and iron, parsley helps keep your bones and blood healthy, and protects your skin from damage by free radicals.
Nearly 50% of the people in the world get over 50% of their daily calories from rice. If eating brown rice featuring nutritious bran you’ll enjoy health benefits like cancer risk reduction and diabetes control.
Cajun Rice Dressing Recipe Cooking Tips
If it’s your first time making Cajun Rice Dressing we suggest you start by reading the ingredients list and recipe directions below so you understand each step.
- Since this recipe requires day-old rice be sure to steam your favourite long grain rice a day or two before so you have plenty in the fridge. Remember Dirty Rice Dressing was historically made as a tasty way to use up leftover rice.
- We recommend using a long grain rice like basmati or jasmine.
- If you want to make Dirty Rice Dressing use a combination of chicken livers, hearts, and giblets weighing 1.5 lb (instead of the ground meat in our recipe).
- If making an offal-free Cajun Rice Dressing use ground meats like beef, turkey, or chicken (a mixture works well) as well as sausage.
- To make a very Louisiana rendition of the dish add canned oysters and their juices to the pot.
- You can purchase Cajun Seasoning in the spice section of your grocery store or make a homemade mix using the recipe at the top of this story.
- If you’re adding poultry to the dish like ground turkey or chicken use chicken stock to moisten the rice. If you are using ground beef use beef stock.
What To Serve with Dirty Rice Dressing
This popular Cajun Rice Dressing can be enjoyed as a main course or side dish.
It keeps well in the fridge for 2-3 days so store it in an airtight container and enjoy leftovers as a quick and easy lunch at work.
We love serving our Dirty Rice Dressing at Thanksgiving or Christmas as a gluten-free replacement to turkey bread stuffing. You can serve it year round with your favourite cooked meats like glazed ham, roast beef and rack of lamb.
If you’re hosting an American-themed dinner party you might like serving Louisiana Rice Dressing with other US recipes…
- Cilantro Ginger Lime Cajun Shrimp Salad
- Baked Jalapeno Poppers
- Cajun Spicy Chorizo Corn Salad
- Philly Cheesesteak Stuffed Pasta Shells
- Hawaiian Creamy Coconut Shrimp
- Oklahoma Fried Onion Burger
- Prime Rib French Dip Sandwich
- Smoky BBQ Bone In Air Fryer Pork Ribs
You May Also Enjoy These Rice Recipes…
- Roasted Tomato and Mozzarella Caprese Risotto
- Spanakorizo Greek Spinach Rice
- Kitchri Indian Moong Dal Basmati Rice
- Prasorizo Vegetarian Greek Leek Rice
- Chicken Pork & Shrimp Mexican Paella
- Riz a Djej Lebanese Rice with Chicken
- Cheesy Vegetarian Cabbage with Rice
- Chao Ga Vietnamese Rice Porridge
- Lebanese Beef Hashweh Rice
- Mdardara Lebanese Caramelized Onion Lentil Rice
- Adas Polo Persian Lentil Rice
- Spicy Thai Basil Fried Rice
- Curry Leaf Rice with Cashews
- Sartu Di Riso Italian Baked Risotto
- Khao Pad Sapparod Thai Pineapple Shrimp Fried Rice
- Gorgonzola Risotto al Radicchio
How To Make Traditional Louisiana Cajun Rice Dressing
Louisiana “Dirty” Cajun Rice Dressing
Equipment
- French knife
- measuring cups
- measuring spoons
- Large pot
- Wooden spoon
- Casserole dish
Ingredients
- 1.5 lb Ground Beef or Turkey
- 1/2 cup Onion chopped
- 3/4 cup Celery chopped
- 2 tsp Cajun Seasoning
- 1/2 tsp Cayenne Powder
- 1 tsp Dried Thyme
- 1 cup Chicken Broth
- 1 cup Scallions sliced
- 1/2 cup Parsley chopped
- 4 cups Cooked White Rice
Instructions
- In a large pot, cook ground beef or turkey with onions and celery, stirring often. Add salt and pepper to taste. When the meat begins to sizzle and brown, add Cajun Seasoning, cayenne, thyme, and chicken broth. Cover and simmer for 20 minutes or until almost all the liquid has evaporated.
- Remove from heat, stir in the scallions and parsley. Add cooked rice. Stir until well mixed. Bake, covered, until the rice dressing is fragrant and heated through for 20-25 minutes at 350 F. Serve in a casserole dish.
Nutrition
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