A Cajun Rice Dressing / Cajun Dirty Rice


A Cajun Rice Dressing / Cajun Dirty Rice

Dirty rice is a Cajun classic; this recipe uses pork and beef in place of traditional chicken livers. The dressing mix can be preserved, re-heated and have rice and/or cornbread added, making a quick meal even quicker.


  • 1 pound ground pork
  • 1 pound ground beef
  • 1 large bell pepper
  • 1 medium onion
  • 5 to 6 peeled cloves of garlic
  • 1 or 2 fresh, green cayenne peppers
  • 1 teaspoon salt
  • 1 teaspoon red pepper
  • 2 cans mushroom steak sauce
  • 4 cups cooked rice


1. Pan fry the ground meat well until all of the meat is well done.

2. Put bell pepper, onion and garlic into food processor and nearly liquify it, then add this to the meat. The pepper/onion/garlic should sizzle as you stir it well into the meat.

3. When the sizzling fades, add the mushroom steak sauce and a little water and allow the entire dressing mix to simmer for at least a half hour.

4. Cooked rice can be added to this mixture and thoroughly stirred. The more rice you add, the drier and "whiter" the resulting dressing will be. Adding the right amount of rice will result in a dress that is moist with the rice appearing very brown ("dirty").

5. Cornbread Dressing: Substitute crumbed cornbread for cooked rice. Save some for later: Freeze the dressing mix, i.e., before adding rice/cornbread, separately. When needed, defrost the mix by heating it and add the rice or cornbread.

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Several years ago while eating at Popeyes Chicken I discovered and fell in love with Cajun/dirty rice, and have been trying to figure out how to make it ever since....but I never realized how many different versions there were. This sounds delicious and the idea of freezing the dressing mix for another time is definitely something I'd have to do being that I'm sure I'll be making it often. I've got to ask though, what in the world is mushroom steak sauce...I don't think I've ever heard of it before.


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