Bison Dirty Rice | Gluten-Free, Dairy-Free

This is an easy recipe for one-pot, homemade, quick and easy, delicious bison dirty rice. Plus it is naturally gluten and dairy-free! Gluten-free Cajun Bison Dirty Rice

Bison Dirty Rice

I love Cajun dirty rice.  

In the old days before I had to clean up my diet, I lived off of Zatarain’s New Orleans Style Dirty Rice Mix.  Loved it so much!  And although it is gluten-free, it contains folic acid – which I need to avoid because of my MTHFR variants.  

So I decided I wanted to try to make some from scratch.  Usually homemade recipes use chicken livers to give it that “dirty” flavor.  But I’m not that brave.

Plus I’m super into cooking with bison these days.  It is so lean and not gamey at all.  So I though why not try to make a dirty bison rice with Cajun seasoning?  

And it turned out amazing if I say so myself.  

I’ve had a few things go really wrong lately when experimenting or trying new recipes, but coming up with this was pretty straight forward.  And I was so excited to have dirty rice again.

First, we start off with the Cajun mirepoix or “Holy Trinity” of chopped celery, onion and green bell pepper.  

We use this in the chicken andouille gumbo recipe, too.   Cook it down with a little olive oil, salt and pepper in our favorite 3.5 quart Dutch oven.  

I swear I use this Le Creuset Dutch oven for cooking almost everything.  

We bought it 5 years ago and use it all the time and there is no wear or tear.  IMO every kitchen needs one.  

But you could always use a large saucepan with a lid.

Then add the ground bison and Cajun seasoning.  

I like to make up my own spice blends with organic spices I buy in bulk.  

You can find the Cajun spice blend recipe here.  

I kept the spices at a mild level.  If you want more heat, you can add more spice.  

The nice thing about bison is that it doesn’t have a lot of fat so you don’t have to drain it after it has browned.  But if you are using ground beef instead, I would wait to add the spices.  Cook the beef then drain the fat.  Then add the spices.

Remove from heat and add the uncooked rice.  

Stir the rice with the meat and veggie mixture before adding beef broth, Worcestershire sauce, and the bay leaf.  

Return to the stove and bring to a boil stirring often so that it doesn’t stick to the bottom.  Then cover it and turn down to low.  Before you know it, you have a one-pot, homemade, quick and easy, delicious bison dirty rice.  

It makes great leftovers and freezes well, too.  Enjoy with a splash of your favorite GF hot sauce!

Bison Dirty Rice | Gluten-Free, Dairy-Free

A great way to enjoy Cajun dirty rice made with ground bison instead of the traditional chicken livers.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Deana Larkin Evans

Ingredients

  • 1 stalk organic celery, chopped
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 tbsp olive oil
  • salt & freshly ground pepper
  • 1 pound ground bison
  • 1 tbsp Cajun seasoning
  • 2 cups Basmati rice (uncooked)
  • 4 cups beef broth
  • 1 tsp Worcestershire sauce
  • 1 bay leaf
  • GF hot sauce

Instructions

  1. Add the chopped celery, onion, green bell pepper and EVOO to a 3.5 quart Dutch oven or saucepan. Add a pinch of salt and pepper. Cook over medium heat for about 5 minutes, stirring occasionally.

  2. Add the ground bison and Cajun seasoning to the veg mixture. Cook the meat thoroughly, about 5-7 minutes.

  3. Remove the pot from the heat and add the uncooked rice. Stir the rice into the mixture so that it is well incorporated. Add the beef broth, bay leaf and Worcestershire sauce. Return the Dutch oven to the stove.

  4. Bring to a boil while stirring occasionally, then cover and reduce the heat to low. Cook until done, about 18 minutes.

  5. Remove the bay leaf. Taste test for salt and serve with your favorite gluten-free hot sauce.

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Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm studying the microbiome and gut health. And trying to come up with recipes to feed those gut bugs! #feedthegutbugs

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4 Responses

  1. This looks awesome! I have been wanting to cook something with bison, but wasn’t sure where to start. How much beef broth, rice, and cajun seasoning did you use?

    • Hey Jennie! I love bison – I’ve been going crazy with it lately. I’m so excited for you to try this. I used 1 tbsp Cajun seasoning, 2 cups Basmati rice (uncooked), 4 cups beef broth, 1 tsp Worcestershire sauce and a bay leaf and it took about 18 minutes after coming to a boil. Did you get the post via email? I don’t think the recipe boxes are being sent when the emails go out – I’ll have to figure out how to fix that. But if you go to the post on my blog the recipe is there with instructions. 🙂

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