2 ratings

Dirty Rice

This classic New Orleans rice dish all comes together in a Dutch oven
Denny Culbert

Dirty rice is a classic New Orleans gutbuster, a big pot of rice combined with a rich and hearty beef gravy. This recipe comes from Isaac Toups, the chef and owner of Toups Meatery and Toups South in New Orleans.

Ready in
2 h, 20 m
20 m
(prepare time)
2 h
(cook time)
Calories Per Serving


For the Meat

  • 1 Pound ground sirloin, lean
  • 2 Teaspoons kosher salt
  • 1 Tablespoon grapeseed oil
  • 1/2 Teaspoon ground black pepper
  • 1/2 Teaspoon toasted ground cumin
  • 1/4 Teaspoon cayenne pepper
  • 1/3 Cup amber beer

For the Gravy

  • 1/4 Cup grapeseed oil
  • 1/4 Cup all-purpose flour
  • 1/2 Cup white onion, finely chopped
  • 1/2 Cup green bell pepper, finely chopped
  • 1/3 Cup celery, finely chopped
  • 4 cloves garlic, crushed
  • 1/3 Cup amber beer
  • 1 Cup chicken stock, plus more as needed
  • 2 Cups Jasmine rice or any medium-grain white rice, cooked
  • 2 Tablespoons unsalted butter
  • 1/2 bunch green onions (green tops only), chopped


For the Meat

Season the block of sirloin — no fancy shaping needed, just use it how it comes out of the tray from the grocery store — with 1 teaspoon of salt on each side.

In a large skillet, heat the oil over medium-high heat until it starts to smoke.

Place the sirloin block in the skillet in one piece and let it sear until it really browns and caramelizes, 3 to 5 minutes.

Then flip it and repeat, 3 to 5 minutes longer.

Let it do its thing.

Once the block of sirloin is well seared, chop it up in the pan with a metal spatula to sear the inside bits.

Add the black pepper, cumin, and cayenne and stir well.

Cook for a minute.

Add the beer to deglaze the pan, and cook 1 minute longer, scraping up any browned bits.

Remove from the heat and set aside.

At this point, you could freeze the meat.

For the Gravy

In a heavy Dutch oven over medium heat, make a dark roux using the oil and flour, about 45 minutes.

Once it’s the color of milk chocolate, add the onion, bell pepper, and celery and stir together.

Cook for a minute.

Stir in the garlic and cook for 1 minute longer.

Add the beer and mix well.

In 1/3-cup increments, add the stock, stirring well between each addition.

Stir frequently, but not continuously, until you have a well-emulsified gravy, thick enough to coat the back of a spoon.

Once the gravy is done, add the cooked beef.

Add a splash of stock to the meat pan to deglaze to get the remaining “junk” out — the delicious extra bits that stick to the pan — and add to the gravy and meat.

Bring the meat and gravy mixture back to a bare simmer.

Cover and cook for 1½ hours, or until the raw flour has all cooked out and the sauce has no chalky or floury flavor.

To serve, add the cooked rice, butter, and green onions to the meat gravy in the pot.

Stir it all together over low heat, just to warm it all through.

Add salt to taste and serve.