Shrimp Sausage Dirty Rice brings together the best of Louisiana cooking in one deeply satisfying dish. This hearty one-pot meal combines plump shrimp, savory sausage, and rice that gets its signature “dirty” appearance from a flavorful mixture of vegetables, herbs, and spices.
Perfect for weeknight dinners or weekend gatherings, this dish delivers big, bold flavors without requiring hours in the kitchen. The combination of seafood and sausage creates a beautiful balance that will transport your taste buds straight to New Orleans.
Why You’ll Love This
- One-pot wonder that minimizes cleanup while maximizing flavor
- Ready in just 45 minutes, making it perfect for busy weeknights
- Protein-packed with both shrimp and sausage for a satisfying meal
- Easily customizable with your favorite spice level and add-ins
- Leftovers taste even better the next day as flavors continue to develop
Ingredients
- 1 pound ground beef
- 1 pound ground sausage
- 10-12 large shrimp, peeled and deveined
- 4 cups cooked rice
- 2 cups chicken broth
- 1½ cups onions and bell peppers, chopped
- 3 teaspoons minced garlic
- 3 tablespoons vegetable oil, divided
- 1 teaspoon seafood seasoning
- ¼ cup all-purpose flour
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- Salt to taste
- Pinch of cayenne pepper (optional)
Instructions
- Season shrimp with seafood seasoning. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
- Add the remaining 1 tablespoon of oil to the same skillet. Add ground beef and ground sausage, cooking until browned and crumbled, about 6-8 minutes.
- Add chopped onions, bell peppers, and minced garlic to the meat. Cook for 5 minutes until vegetables start to soften.
- Stir in oregano, thyme, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne if using. Sprinkle flour over everything and stir well to coat.
- Pour in chicken broth and stir to combine. Let simmer for 5-7 minutes until the mixture thickens slightly.
- Add the cooked rice and stir well to combine with all the flavors. Simmer for 5 minutes, stirring occasionally.
- Gently fold in the cooked shrimp and heat through for 1-2 minutes. Taste and adjust seasonings as needed. Serve hot.
Tips & Variations
- For a spicier dish, add a diced jalapeño or a dash of hot sauce.
- Chicken thighs can substitute for shrimp if seafood isn’t your preference.
- Traditional dirty rice uses chicken livers, but you can omit them if you prefer.
- For a healthier version, use brown rice (but increase cooking time by 15-20 minutes).
- Add a can of diced tomatoes for a slightly different flavor profile.
- Make sure not to overcook the shrimp – they only need a few minutes to become perfectly tender.
Serving Suggestions
Serve this hearty Shrimp Sausage Dirty Rice in bowls with a side of crusty French bread for sopping up the flavorful juices. A simple side salad with a vinaigrette dressing provides a refreshing contrast to the rich, savory flavors of the main dish.
For a true Louisiana experience, pair with a cold beer or sweet tea. A few dashes of your favorite hot sauce at the table allows everyone to adjust the heat to their preference.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or broth to maintain moisture.
- The rice should be tender but not mushy when done cooking.
- For food safety, ensure shrimp reaches an internal temperature of 145°F.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare everything except the shrimp in advance. When ready to serve, reheat the rice mixture and add the shrimp for the final few minutes of cooking.
What’s the best sausage to use for authentic flavor?
Andouille sausage provides the most authentic Cajun flavor, but smoked kielbasa or chorizo can work as substitutes.
Is this dish gluten-free?
The base recipe is naturally gluten-free, but always check your sausage and broth labels to ensure they don’t contain gluten ingredients.
Can I freeze leftovers?
While you can freeze this dish, the texture of the shrimp may change slightly upon thawing. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.
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