Description
This Shrimp Sausage Dirty Rice is a delicious one-pot meal featuring tender shrimp and smoky sausage mixed with seasoned rice. Infused with Cajun flavors, it’s perfect for family dinners or gatherings, easy to prepare, and sure to satisfy.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound smoked sausage, sliced (Andouille or your choice)
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Gather all ingredients. Peel and devein the shrimp, rinse, and pat dry. Slice the smoked sausage, dice the onion, green bell pepper, and celery, and mince the garlic.
- In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and cook for an additional 1-2 minutes.
- Stir in the sliced smoked sausage and cook for about 5 minutes until browned. Sprinkle in Cajun seasoning, dried thyme, paprika, cayenne pepper, salt, and pepper. Stir to coat.
- Add the rice, stirring to combine. Toast the rice for 2-3 minutes, stirring constantly. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.
- Remove the lid and fluff the rice with a fork. Add the shrimp, stirring gently. Cover and let sit for 5 minutes until shrimp are pink and opaque.
- Taste and adjust seasoning if necessary.
- Remove from heat and let sit for a couple of minutes. Serve in bowls or on plates, garnished with sliced green onions and chopped parsley.
Notes
- Customize the recipe by adding other proteins like chicken or crawfish, or toss in vegetables like peas or corn for added nutrition.
- For leftovers, cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes