Paleo Cajun Dirty Rice

This is probably one of my favorite dishes that we’ve made during this Whole30 Challenge.  Dirty Rice is a delicious dish that we had several times in New Orleans.  We usually just used the Zatarain’s box mix and mixed in ground beef or ground turkey, but it’s even better when you can make it from scratch using your own seasonings.  So when I saw this recipe I had to try it!

It calls for the following ingredients:

– 1 pound ground beef
– 4 Spicy Kosher Italian sausages (or if you can find them, Kosher Andouille Sausages)
– 1 large cauliflower, riced (approx. 3 cups riced)
– 1 small onion, chopped- 2 cloves garlic, chopped
– 1 medium red bell pepper, chopped
– 1 medium green bell pepper, chopped
– 2 stalks celery, chopped
– 2 Tbsp. olive oil
– Hot sauce (for serving)

– 1 1/2 tsp. sea salt
– 1 tsp. garlic powder
– 1 tsp. onion powder
– 1 tsp. paprika
– 1/2 tsp. ground black pepper
– 1/2 tsp. cayenne pepper (use less if you are very sensitive to heat)
– 1/2 tsp. dried oregano
– 1/2 tsp. dried thyme
– Dash of red pepper flakes (optional)

And here’s what I did:

First, place a large skillet over medium-high heat.  Add 1/2 Tablespoon of olive oil and allow it to get hot.  Add the sliced sausage to the pan and heat until cooked through and slightly crispy around the edges.  Remove from pan and set aside.  Whole30

Add another 1/2 Tablespoon of olive oil to the pan.  Add the onion, garlic, bell pepper and celery to the pan and stir for about 3 minutes or until the vegetables start to soften. Whole301

Add the ground beef tot eh pan and then sprinkle in the seasoning mixture, stirring to combine.  Cook for another 5 minutes or until the ground beef is browned, stirring frequently.  Remove the ground beef mixture from the pan and set it aside with the sausages.  Whole302

(For this next part I switched to a wok but the original recipe has you use the same pan you were using for the meat…)

Turn the heat up to high, add the remaining 1 Tablespoon of olive oil to the wok and allow it to get hot.  Add the riced cauliflower and cook for about 5-8 minutes, or until a few of the pieces of cauliflower start to turn light brown, stirring frequently.

Reduce the heat to medium and add the sausage and ground beef mixture back to the pan, stirring to combine.  Make sure everything is heated through and add additional salt and pepper to taste.  I’m not a fan of hot sauce but if you are, serve with your favorite hot sauce!  Whole304

Ken, my mom and I all loved this dish and it definitely made us nostalgic for NOLA.

This entry was posted in Meat, Paleo, Whole30, Whole30 Challenge and tagged , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s