Shrimp Sausage Dirty Rice

Spicy Cajun dirty rice bubbling on the stove has always meant comfort to me especially when it is loaded up with plump shrimp savory sausage and hearty ground beef all in one big pot The lively flavors and one pan convenience make it a regular on my table whenever I want something a little extra for a weeknight or family gathering

My sister and I first made this on a chilly night to impress friends and it ended up being passed around the table till not a grain of rice was left Now it is a go to for celebrations and birthdays because it never fails to get rave reviews

Ingredients

• Ground beef: brings richness and a satisfying base Choose 80 percent lean for best flavor and tenderness
• Ground sausage: adds a smoky hearty punch A mix of hot and mild works well and check for good marbling
• Large shrimp: give a seafood sparkle to the rice Go for fresh or wild caught when possible
• Rice: forms the backbone Opt for day old rice which holds up to mixing or long grain for traditional texture
• Chicken broth: deepens the flavor Base quality impacts the whole dish so low sodium is a great choice if you want more control over seasoning
• Chopped onions and bell peppers: create the famous Cajun flavor foundation Look for glossy skin and firm texture
• Minced garlic: gives sharpness Use fresh when possible for best results
• Vegetable oil: keeps everything from sticking and helps deliver that golden color to the protein
• Seafood seasoning: brings all the flavors together Use a robust blend with paprika and garlic as key notes
• All purpose flour: helps thicken the dish and gives body
• Dried oregano and thyme: add herby notes Choose vibrant green herbs for potency
• Garlic powder onion powder and chili powder: reinforce the savory warmth
• Black pepper and salt: make the overall flavor pop Start light and adjust as you go
• Pinch of cayenne pepper: is optional but adds real fire Only a little is needed

Step by Step Instructions

Season the Shrimp:

Dust the peeled shrimp all over with seafood seasoning This penetrates the meat for a juicy bold bite

Brown the Shrimp:

Add two tablespoons of oil to a large skillet or Dutch oven and heat over medium high Once hot lay the shrimp in a single layer Cook for two or three minutes per side until the edges curl and the color turns pink Remove to a plate and set aside

Brown the Meats:

Add the last tablespoon of oil to your hot skillet Crumble in both the ground beef and ground sausage Cook stirring often until browned and no pink remains about six to eight minutes Break up any large chunks so you get even bites

Sauté the Vegetables:

Add chopped onions bell peppers and all the minced garlic right into the browned meat Sauté for five minutes stirring to let the veggies release their flavor and start to soften

Build the Spices and Flour:

Scatter the oregano thyme garlic powder onion powder chili powder black pepper and salt over the mixture Sprinkle the flour evenly and stir well to coat everything This step unlocks the aroma and gets the base ready for simmering

Add Broth and Simmer:

Pour in the chicken broth and give it a thorough stir Let the pot simmer for five to seven minutes Until it thickens just enough to cling to your spoon Stir occasionally to keep things moving

Mix in Rice:

Add the cooked rice a bit at a time and stir gently but well You want every grain enveloped in those spices Let it simmer for five more minutes so the rice absorbs all the flavors

Finish with Shrimp:

Return the cooked shrimp to the pot Fold them in gently and let everything heat through for another minute or two Taste for seasoning and add more salt or cayenne if you want

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My favorite part is the shrimp because it turns perfectly tender in the final moments Its sweetness picks up all the spicy sausage notes and every forkful makes me think of all the family birthdays we celebrated with a big batch of dirty rice laid out on the table

Storage Tips

Let leftovers cool to room temperature then refrigerate in airtight containers It will keep for up to four days For longer storage freeze portions in freezer safe bags or containers and reheat gently on the stove or in the microwave for best results

Ingredient Substitutions

You can use turkey sausage or chicken sausage and even ground chicken instead of beef If you do not have shrimp leave it out or swap in diced chicken breast For an extra vegetable lift add celery or substitute scallions for some of the onion

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Serving Suggestions

Dirty rice makes a show stopping entrée with a crisp green salad or sautéed okra Try pairing with cornbread or slices of ripe tomato Serve hot in deep bowls for a true Southern feast

Cultural Context

Dirty rice has deep Louisiana roots and was born from stretching simple meats and pantry staples into a celebration dish The tradition of mixing sausage and beef with rice and classic Cajun vegetables is about creating abundance from humble beginnings and everyone gets a share

Recipe FAQs

→ What type of rice works best?

Use long-grain white rice, preferably day-old, for the best texture. Freshly cooked rice can get mushy.

→ Can I adjust the spice level?

Absolutely! Increase or decrease the cayenne pepper and chili powder to suit your heat preference.

→ What can I substitute for sausage?

Andouille is traditional, but you can use smoked sausage or even chicken sausage for a lighter dish.

→ Can this dish be made ahead?

Yes. In fact, the flavors deepen overnight. Store covered in the fridge and simply reheat before serving.

→ Is it possible to make it dairy-free?

This dish is naturally dairy-free—just ensure all your chosen sausages and broth do not contain dairy.

→ What side dishes pair well?

Serve with a crisp green salad, cornbread, or sautéed greens for a complete Southern-inspired meal.