Shrimp & Sausage Dirty Rice
A bold Cajun-inspired one-skillet meal made with smoky sausage, tender shrimp, seasoned vegetables, and fluffy rice simmered in flavorful broth.
Servings: 4
Equipment
- 1 Large Skillet
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb andouille sausage, sliced
- 2 cups long-grain white rice
- 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
- 1/2 tsp black pepper
- 2 tbsp olive oil
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat one tablespoon of olive oil in a large skillet over medium heat. Season the shrimp lightly with Cajun seasoning and cook them for about two to three minutes until they turn pink and opaque. Remove the shrimp from the skillet and set them aside so they don’t overcook.
- Add the sliced andouille sausage to the same skillet and cook it until browned on both sides. The sausage will release flavorful oils that help season the rest of the dish. Once browned, remove it and set it aside with the shrimp.
- Add the diced onion, bell pepper, and celery to the skillet and sauté them until softened and slightly translucent. Stir in the minced garlic and cook for about a minute until fragrant.
- Sprinkle in the Cajun seasoning, smoked paprika, and black pepper, stirring to coat the vegetables. Add the rice and toast it for a minute or two so it absorbs the spices and develops more flavor.
- Pour in the chicken broth and bring everything to a gentle boil. Reduce the heat to low, cover the skillet, and allow the rice to simmer until it becomes tender and the liquid is fully absorbed.
- Return the cooked shrimp and sausage to the skillet and gently stir everything together. Cook for another two to three minutes until everything is heated through and well combined.
- Taste the dish and adjust seasoning with salt if needed. Garnish with chopped fresh parsley and serve warm.
Notes
- Adjust Cajun seasoning depending on your preferred spice level.
- Store leftovers in the refrigerator for up to 3 days and reheat with a splash of broth.
- For extra richness, stir in a small pat of butter right before serving.
Nutrition
Calories: 896kcal | Carbohydrates: 82g | Protein: 52g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 282mg | Sodium: 1517mg | Potassium: 980mg | Fiber: 3g | Sugar: 4g | Vitamin A: 497IU | Vitamin C: 27mg | Calcium: 136mg | Iron: 3mg