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Shrimp & Sausage Dirty Rice is a Southern classic that combines bold Cajun flavors with hearty ingredients in one skillet. This dish is perfect for weeknight dinners, gatherings, or anytime you’re craving comfort food with a little spice. Smoky andouille sausage, tender shrimp, seasoned rice, and the “holy trinity” of Cajun cooking—onion, bell pepper, and celery—make this meal both satisfying and unforgettable.
What is Dirty Rice?
Dirty Rice is a traditional Louisiana Creole dish made with rice, seasonings, and flavorful proteins. It gets its name from the “dirty” appearance the rice takes on after being cooked with spices, vegetables, and meats. While classic versions often use chicken livers or gizzards, this Shrimp & Sausage Dirty Rice brings a twist with smoky sausage and succulent shrimp for a hearty, family-friendly version.
Why You’ll Love This Recipe
- Authentic Cajun flavor: Featuring andouille sausage, Cajun spices, and classic vegetables.
- One-pan convenience: Minimal cleanup and maximum flavor.
- Customizable: Easily adjust the spice level or swap proteins.
- Great for meal prep: Stores well and reheats beautifully.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb andouille sausage, sliced
- 2 cups long-grain white rice, cooked
- 2 cups chicken broth
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning (plus extra for shrimp)
- 1 tsp smoked paprika
- ½ tsp black pepper
- 2 tbsp olive oil
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium heat. Season shrimp lightly with Cajun seasoning. Sauté 2–3 minutes, until pink and opaque. Remove and set aside.
- Brown the sausage: Add the sliced andouille sausage to the same skillet. Cook until browned on both sides. Remove and set aside with the shrimp.
- Sauté the vegetables: Add the remaining olive oil if needed. Stir in onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Season and toast: Stir in Cajun seasoning, smoked paprika, and black pepper. Add cooked rice and toast for 1–2 minutes in the spices.
- Simmer: Pour in the chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer 15–20 minutes until liquid is absorbed and rice is tender.
- Combine: Return shrimp and sausage to the skillet. Stir gently and heat through for 2–3 minutes.
- Serve: Taste, adjust seasoning with salt, and garnish with fresh parsley before serving.
Variations of Shrimp & Sausage Dirty Rice
- Seafood Lover’s Dirty Rice – Add crawfish tails, scallops, or lump crab meat along with the shrimp.
- Chicken & Sausage Dirty Rice – Replace shrimp with diced chicken thighs or breasts for a land-based version.
- Turkey Sausage Dirty Rice – Use smoked turkey sausage for a lighter, leaner option.
- Vegetarian Dirty Rice – Swap proteins with mushrooms, black beans, or lentils while keeping the Cajun spices strong.
- Spicy Dirty Rice – Kick it up with cayenne pepper, jalapeños, or extra hot sauce.
- Tomato-Based Dirty Rice – Stir in a can of fire-roasted tomatoes for a jambalaya-style flavor.
- Green Dirty Rice – Blend in spinach, kale, or collard greens at the end for added nutrients and color.
- Brown Rice Dirty Rice – Use brown rice instead of white for a heartier, nuttier taste.
- Cauliflower Rice Dirty Rice – Go low-carb by swapping rice with cauliflower rice (reduce broth to avoid sogginess).
- Cheesy Dirty Rice – Stir in shredded cheddar, pepper jack, or Parmesan just before serving for a creamy twist.
Serving Suggestions for Shrimp & Sausage Dirty Rice
- With Cornbread – Sweet or savory cornbread makes the perfect side to soak up flavors.
- With a Green Salad – A crisp salad with tangy vinaigrette balances the richness.
- With Collard Greens – Classic Southern side that pairs beautifully with Cajun dishes.
- As a Main Dish – Serve it in a cast-iron skillet as the centerpiece of the table.
- With Fried Catfish or Blackened Salmon – Make it part of a larger Southern spread.
- With BBQ Chicken or Ribs – Add a smoky barbecue element for a hearty meal.
- As a Mardi Gras Party Dish – Serve alongside gumbo, étouffée, or jambalaya for a festive spread.
- As a Burrito Filling – Wrap leftovers in a tortilla with cheese for a Cajun-inspired burrito.
- Stuffed in Bell Peppers – Use the rice mixture as filling, top with cheese, and bake.
- Topped with a Fried Egg – Turn leftovers into a breakfast dirty rice bowl.
10 Tips for Perfect Dirty Rice
- Cook shrimp first to infuse flavor into the skillet.
- Brown sausage well to get that smoky, caramelized flavor.
- Use day-old rice for better texture—it toasts instead of turning mushy.
- Don’t overcook shrimp—remove them as soon as they turn pink.
- Toast the rice with seasonings before adding broth for deeper flavor.
- Simmer low and slow so the rice absorbs all the liquid evenly.
- Add broth gradually if using different grains like brown rice or quinoa.
- Balance spice with acid—add a squeeze of lemon at the end if needed.
- Taste and adjust seasoning at the end—Cajun food should be bold but not overpowering.
- Finish with fresh herbs—parsley or green onions add brightness to the rich flavors.
FAQ
What makes Dirty Rice “dirty”?
The term comes from the color the rice takes on after being cooked with spices, sausage, and other flavorful ingredients.
Can I make this less spicy?
Yes! Use a mild sausage and reduce the Cajun seasoning to taste.
Can I use frozen shrimp?
Absolutely—just thaw and pat them dry before cooking so they sear instead of steaming.
Is this recipe gluten-free?
Yes, as long as your sausage and Cajun seasoning are gluten-free.
Shrimp & Sausage Dirty Rice
This Shrimp & Sausage Dirty Rice is a hearty Cajun-inspired dish made with smoky sausage, tender shrimp, seasoned rice, and vegetables all cooked in one skillet. Packed with bold flavors, it’s perfect for weeknight dinners or entertaining.
Ingredients
- 1 lb shrimp peeled and deveined
- 1 lb andouille sausage sliced
- 2 cups long-grain white rice cooked
- 2 cups chicken broth
- 1 onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 tbsp Cajun seasoning plus extra for shrimp
- 1 tsp smoked paprika
- ½ tsp black pepper
- 2 tbsp olive oil
- Salt to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Season shrimp with Cajun seasoning, cook 2–3 minutes until pink, then remove and set aside.
- Add sausage to the same skillet and brown on both sides. Remove and set aside with shrimp.
- Add remaining oil and sauté onion, bell pepper, and celery until softened, about 5 minutes. Stir in garlic and cook 1 more minute.
- Stir in Cajun seasoning, smoked paprika, and black pepper. Add rice and toast for 1–2 minutes.
- Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer 15–20 minutes until broth is absorbed.
- Return shrimp and sausage to the skillet. Stir gently and heat through for 2–3 minutes.
- Taste and adjust seasoning with salt. Garnish with parsley and serve.
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