Cajun Bison Dirty Rice

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

Bison Dirty Rice | Gluten-Free, Dairy-Free

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.

So I though why not try to make a bison dirty rice with Cajun seasonings.  

I’m super into cooking with ground bison these days.  It is so lean and not gamey at all.  It worked out great in this penne pasta with bison recipe.  

And it is my preferred way to make a Shepherd’s pie now.  It’s also super delish in this Bison Enchilada Soup.  And even make a great Bison Mushroom Burger!

So I wasn’t too surprised this cajun dirty rice with bison turned out amazing, if I do say so myself.  I’m so excited to have Cajun dirty rice again!  Yay!

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, gluten-free Worcestershire sauce (like Lea & Perrins), 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!

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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, Cajun
Keyword bison, dirty rice, rice
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Deana Larkin Evans


  • 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 GF Worcestershire sauce
  • 1 bay leaf
  • GF hot sauce


  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.

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 had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So 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 learning about the microbiome and gut health. And trying to come up with healthy 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. 🙂

  2. Alysia says:

    Looks delicious!

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