This rice dressing with sausage and ground beef is simple to put together. Brown ground beef and sausage, then add onion soup mix, water, rice, and seasonings. A delicious Cajun ground beef, sausage, and rice casserole!
Welcome to My Kitchen Serenity! As you probably already know, we ate a lot of rice growing up. Whether it was a side dish or the main dish, my Cajun family always had rice in one way or another. So it's no surprise that I'm sharing another rice recipe!
Why You'll Love This Recipe
The rice dressing recipe is super easy. Save yourself some prep time and use the frozen chopped onion, bell pepper, and celery (trinity) seasoning blend (I love this shortcut!).
Also, I use a packet of Dry Onion Soup Mix and Worcheshire sauce for added flavor. Then, a dash of salt and pepper to complete the seasoning. This meal is baked in the oven, however, I include stovetop directions in the recipe card (below).
What is Rice Dressing?
Rice dressing is a classic Cajun and Southern rice dish. It reminds me of jambalaya simply because the meat, vegetables, liquid, and rice are cooked together.
This recipe is slightly different than dirty rice because it does not contain chopped liver or gizzards. It's the liver that gives dirty rice its "dirty" appearance, hence the name. I'm not a fan of liver, but if you want it to this recipe, add about ½ cup chopped liver. Go for it, honey!
Honestly, whether you call it dirty rice, rice dressing, or Cajun rice, they're all basically the same. They all have some sort of ground meat, white rice, trinity, and seasonings all cooked together in one pot!
For this recipe, we use a combination of ground beef and hot sausage. The hot sausage adds that perfect level of heat without overpowering the rest of the dish.
Interesting that sometimes rice dressing (and dirty rice) is used for stuffing chicken, turkey, and even bell peppers. Stuff the cooked dressing into sausage casings and steam or fry for boudin!
Another comfort food recipe you may love is my Venison Stroganoff. Made with ground venison, sliced mushrooms, and a rich & creamy sauce served on top of egg noodles.
please refer to the printable recipe card for detailed ingredients and helpful information
Ground beef and ground hot breakfast sausage - you could use all ground beef if desired, but the hot sausage really makes this dish extra tasty. Buy the sausage that comes in a roll and pick your favorite flavor. Use ground turkey sausage or ground chicken sausage if that's what you prefer.
Frozen chopped onion, bell pepper, and celery mix (labeled "Seasoning Blend") - this is a super shortcut that saves prep time and is so convenient; just take it out of the freezer and use as-is!
Dry onion soup mix - for added flavor!
Worcestershire sauce - another flavor enhancer!
Extra-long grain rice - do not use instant rice! Never use instant rice for Cajun rice dressing or even dirty rice. The texture just doesn't work well and frankly, does not taste as well either.
Tony Chachere's or Slap Ya Mama - I highly recommend either of these seasonings for an extra kick, but leave them out if you're sensitive to spicy foods.
Green onions (optional) - my Cajun father munched on green onions while eating his favorite meals!
How to Make It
please refer to the printable recipe card for detailed directions and step by step instructions
(1) Brown and crumble the ground beef and sausage. Add vegetables. Cook until meats are no longer pink. Drain off grease. Layer on bottom of casserole dish.
(2) Sprinkle rice on top.
(3) Mix water, onion soup mix, and seasonings. Add to meat & rice mixture. Stir. Taste for flavor! Add additional seasonings if desired. Cover. Bake.
(4) When done, stir to fluff. The rice should be firm but not sticky or mushy (to prevent sticky or mushy rice, use extra long grain rice!).
You can view my Google Web Story with tips on making Cajun Rice Dressing.
Frequently Asked Questions
Dirty rice is generally made with minced chicken or pork livers which give it that "dirty" appearance. Rice dressing is usually made with ground beef or pork.
It's a very hearty, savory, flavorful, one-pot meal. The texture is similar to dirty rice and even jambalaya.
Yes, this freezes very well. There are two different methods:
Bake then Freeze: Make and bake the recipe as directed, let it cool completely, then freeze in an airtight container for up to 3 months.
Prep then Freeze:
Prepare the recipe but don't bake it. When ready to eat, thaw in the refrigerator, then bake as directed.
- Use extra long grain rice (or long grain rice) to avoid sticky and mushy rice.
- Authentic Cajun rice dressing uses raw rice so that it can absorb all the flavors and seasonings.
- Add ½ cup chopped livers, if desired, but then you'd have to call it dirty rice!
- I love to add Panola clear hot sauce to mine after it has cooked! It has a tangy, slightly hot flavor.
- One thing for sure is to always "taste test" the mixture before baking. Why? Because different people have different taste pallets and different heat (spice) levels than others.
Sides to Serve
Since this recipe contains meat and rice, it's more of a complete meal on its own. So, consider serving a green salad and crusty french bread on the side. Then again, who would pass up some fried okra and blackeyed peas? Not me.
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
More Cajun Recipes
If you try this delicious rice dressing, please rate it and let me know in the comments below.
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Cajun Rice Dressing
- Large Saute Pan
- 9" x 13" casserole dish
- measuring cup
- measuring spoons
- 1 pound ground beef
- ½ pound hot breakfast sausage
- 1 cup frozen chopped onion, bell pepper, and celery mix (1) see notes below if using fresh vegetables
- 2 cups uncooked extra long grain rice
- 4 cups water
- 1 packet dry onion soup mix
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried parsley flakes
- ½ teaspoon salt or cajun seasoning (2) see notes below
- ¼ teaspoon pepper
- Preheat oven to 375F.
- In a large saute pan, break up and cook the ground beef and hot sausage. The texture of the meats should be finely broken up (no large chunks). Add the onion, bell pepper, and celery mixture. Cook until the beef is no longer pink. Drain off the grease.
- Pour mixture into a 9 x 13 casserole dish.
- Sprinkle raw rice on top.
- Mix the water, onion soup mix, Worcheshire sauce, dried parsley flakes, salt or cajun seasoning, and pepper.
- Pour into casserole dish and mix well with the beef mixture. See recipe note (3) below.
- Cover with foil and bake for 1 hour.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
This recipe was previously published and was updated in 2022.
How much rice? I don’t see the amount in the recipe?
Hi Christy! Thanks for catching that! It’s 2 cups uncooked long grain rice (extra long grain if you can find it). I’ll get the recipe fixed ☺️
So, I had to write back to you, as I was in the middle of the recipe last night when I posted to your website. Luckily I added about 2 cups, and it turned out amazing! I also made your red beans and rice the night prior, and (other than not having the correct beans) it was wonderful as well! Thanks so much for posting these fabulous recipes!
Christy, I’m SO glad you let me know! I’ve been thinking about this since last night. Sometimes I don’t get comments right away; there’s a lag. You made the right call with 2 cups rice! I’m also happy you liked the red beans and rice. Thank you so much for letting me know that, too. Hope you have a great week!
GROUND CHICKEN OR PORK??
Hi Mary. My recipe calls for ground beef and hot breakfast sausage (the kind that comes in a roll; it's ground). You can use your favorite flavor sausage whether it's hot, mild, pork, chicken, turkey, etc. Let me know if you have any more questions. Thanks!