This Cajun dirty rice with shrimp and ground pork is a flavorful one pot meal that brings a taste of Louisiana right to your kitchen. It comes together quickly, offering a satisfying balance of spice, savory meat, and tender shrimp all nestled in perfectly cooked rice.
I first tried this recipe when craving a comforting yet spicy meal and was hooked by how easy it was to make while packing bold Cajun flavors. Now this dish shows up regularly when I want something both satisfying and quick.
Ingredients
- Olive oil: for sautéing and adding a smooth richness to the dish, choose extra virgin for best flavor
- Ground pork: provides a juicy and flavorful base for the dirty rice, pick lean or regular based on your preference
- Onion, celery, and bell pepper: bring the classic Cajun holy trinity of aromatics, fresh and crisp vegetables brighten the dish
- Garlic: adds pungent warmth, use fresh minced cloves for vibrant taste
- Cayenne, paprika, oregano, thyme, and dried garlic flakes: bring depth and authentic Cajun spice, fresh spices make all the difference in flavor intensity
- Salt and pepper: season the dish perfectly, use fine sea salt for even distribution
- Rice of any kind that is not quick cooking: works best to absorb the flavors without getting mushy, rinse before cooking if possible
- Chicken stock: gives a savory, rich cooking liquid that infuses the rice, homemade or low sodium options ensure more control over saltiness
- Bay leaf: adds subtle earthiness and complexity during cooking
- Shrimp: adds a sweet tender contrast and boosts protein, fresh or frozen peeled shrimp work well
- Green onions: sprinkled on top provide a fresh bite and zesty pop
Step-by-Step Instructions
- Sauté the Pork:
- Heat one tablespoon of olive oil in a large pan over medium heat. Cook the ground pork thoroughly until it loses all pinkness. This step builds a savory foundation for the entire dish.
- Cook the Vegetables:
- Push the cooked pork to one side of the pan and add the remaining tablespoon of olive oil. Add chopped onion, celery, bell pepper, and minced garlic. Cook for five minutes, stirring occasionally, until the vegetables soften and release their aroma.
- Add Spices and Rice:
- Mix in your cayenne, paprika, oregano, thyme, dried garlic flakes, salt, and pepper along with the rice. Stir continuously for two minutes to toast the rice slightly and let the spices bloom, enhancing the overall flavor.
- Add Stock and Simmer:
- Pour in the chicken stock and add the bay leaf. Bring everything to a boil, then reduce the heat to low and cover with a lid. Cook for 15 minutes without lifting the lid, stirring once halfway through to prevent sticking and ensure even cooking.
- Add Shrimp and Finish Cooking:
- Remove the lid and check the rice. If it looks a little dry or has stuck to the bottom slightly, add a splash of water about a quarter cup. Stir in the shrimp and cover again. Let it cook for two more minutes until the shrimp turns pink and is cooked through.
- Rest and Garnish:
- If the rice is not quite tender, remove the pan from heat and let it sit covered for another five minutes. Once done, gently stir in sliced green onions for a fresh finish.
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My favorite ingredient here is the bell pepper because it adds just the right sweetness and crunch that balances the spices and meatiness. One special family moment was when I first served this to friends who had never tried Cajun cuisine, and their delighted reactions made it an instant new tradition.
Storage Tips
Store leftovers in airtight containers in the refrigerator for up to three days. When reheating, add a splash of water or stock to bring back moisture and heat gently on the stove or microwave.
Ingredient Substitutions
You can swap ground pork with ground turkey or beef if you prefer a different protein. For rice, brown rice works well though it will need a longer cooking time. Frozen shrimp may be used but thaw and pat dry to avoid extra water.
Serving Suggestions
Serve this dish with a crisp green salad or steamed vegetables to add freshness. A side of cornbread or crusty bread complements it perfectly for soaking up the flavorful juices.
Cultural Context
Dirty rice is a traditional Cajun and Creole dish rooted in Louisiana’s culinary heritage. Originally made with organ meats and spices to stretch ingredients, it evolved into a popular comfort food expressing bold, rustic flavors.
Recipe FAQs
- → What type of rice works best for this dish?
Long grain or medium grain rice that isn't quick-cooking is ideal to absorb flavors and maintain texture.
- → Can I substitute the ground pork with another protein?
Yes, ground turkey or beef can be used, though pork adds a richer flavor that complements the spices.
- → How do I adjust the spice level to my taste?
Reduce or omit cayenne to lower heat, or add a dash of hot sauce afterward for extra kick.
- → Why is it important to stir the rice halfway through cooking?
Stirring prevents the rice from sticking to the pan and ensures even absorption of the stock and spices.
- → Can I prepare this dish in advance?
Yes, it reheats well, though fresh shrimp added at the end offers the best texture when cooked just before serving.