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Shrimp Sausage Dirty Rice fills your kitchen with deep savory scents and soulful Southern flavor in one easy skillet meal. Just one bowl brings together plump shrimp, hearty sausage, colorful peppers, and fluffy rice—perfect for laid-back dinners or a casual gathering.
Every bite brings me back to summers in my grandmother’s kitchen. The first time I cooked this on my own, it became an instant hit with my friends and family. Sometimes I double it just for leftovers.
Ingredients
- Ground beef: adds hearty texture and flavor pick a fresh cut with less fat for less greasiness
- Ground sausage: brings a layer of spiciness and richness look for one with a blend of herbs
- Shrimp: for a briny tender finish make sure the shrimp are large firm and smell fresh
- Cooked rice: forms the soulful base day old rice is best as it is less sticky
- Chicken broth: deepens flavor opt for a low sodium boxed broth with no added sugar
- Mixed onions and bell peppers: chopped for sweetness and color use a crisp bell pepper and fresh onion for best results
- Vegetable oil: helps everything brown without sticking use a neutral oil for clean taste
- Seafood seasoning: infuses shrimp with Cajun kick a good blend will smell fresh and herby
- Flour: thickens the dish look for unbleached all-purpose type
- Oregano: brings herbal brightness rub dried oregano between your fingers to release the oils
- Minced garlic: for bold flavor use fresh minced garlic whenever possible
- Thyme: earthy depth to balance the spice dried or fresh both work here
- Garlic powder: supplies mellow all over warmth be sure it smells sweet not stale
- Onion powder: for extra savory undertone trusted brands are less bitter
- Chili powder: warms the dish with subtle heat deep color means good freshness
- Black pepper: sharpens and lifts all the flavors grind just before adding for maximum aroma
- Salt: for seasoning to taste add it in small pinches and taste as you go
- Cayenne pepper: optional for an extra kick if you love it hot
Step-by-Step Instructions
- Season and Cook the Shrimp:
- Pat the shrimp dry and toss with a generous sprinkle of seafood seasoning until well coated. Heat two tablespoons of oil in a wide skillet over medium heat. Sear the shrimp for three minutes per side making sure they turn pink and slightly caramelized. Lift the shrimp out and set aside on a plate.
- Brown the Meat and Vegetables:
- Pour the remaining oil into the skillet. Crumble the ground beef and sausage into the pan breaking up all the lumps with a sturdy spoon. Cook for about six minutes until mostly browned then mix in chopped onions and bell peppers plus the minced garlic. Gently stir everything together and let it soften for another five minutes until the vegetables are meltingly tender.
- Spice and Thicken:
- Sprinkle oregano thyme garlic powder onion powder chili powder black pepper and cayenne over the mixture. Stir carefully to coat all the meat and vegetables. Scatter the flour over and mix well to ensure there are no lumps. Let it bubble for one minute so the flour cooks off its raw taste and starts binding the juices.
- Simmer with Broth:
- Slowly pour in the chicken broth stirring to loosen anything stuck at the bottom of the pan. Bring the mixture to a simmer and let it cook for seven minutes. The flavors will blend and the texture will turn rich and thick.
- Fold in the Rice:
- Add the cooked rice and use the spoon to blend gently but thoroughly. Let it simmer for around five minutes so the grains soak up all the goodness and become fluffy.
- Finish with Shrimp:
- Slide the cooked shrimp and their juices back into the skillet. Fold together with the rice until everything is piping hot and evenly mixed. Taste and adjust seasoning if needed. Serve straight from the pan for best flavor.
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My favorite part is always the shrimp which soak up all the seasoning and stay tender. Every time I make this I think of the time my little cousin first tried a bite and asked for seconds before he even finished chewing the first.
Storage Tips
Let the dirty rice cool fully before sealing in containers
Keep in the fridge for up to three days or freeze in portions for up to two months
Reheat gently in a skillet with a splash of broth or water to keep the rice from drying out
Ingredient Substitutions
If you are out of shrimp you can swap in chunks of chicken or extra sausage
Try turkey sausage or plant based crumbles for a lighter or vegetarian meal
Cajun seasoning can stand in for seafood seasoning if needed
Serving Suggestions
Spoon the dirty rice into bowls and pair with simple roasted green beans or a lemony lettuce salad
A glass of cold white wine or classic iced tea helps balance the spices
Crusty bread is perfect for soaking up every last bite
A Bit of Context
Dirty rice is a warm staple of Creole and Cajun cooking tracing back to both African and French roots
Traditionally it was made with whatever meats and vegetables were on hand making it both humble and celebratory for big gatherings
Making it today connects you to a long line of cooks who knew how to bring people together over a pot of deeply flavored rice
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Frequently Asked Questions
- → Can I use a different protein instead of shrimp?
Yes! Substitute chicken or extra sausage for shrimp, or try plant-based proteins for a vegetarian twist.
- → What type of rice works best?
Day-old cooked rice or long-grain varieties hold up well, absorbing flavors and preventing a sticky texture.
- → How can I adjust the spice level?
Increase cayenne or chili powder for more heat, or leave out spicy seasonings for a milder taste.
- → How should leftovers be stored?
Refrigerate in airtight containers for up to 3 days or freeze for up to 2 months; reheat with a splash of broth.
- → What sides and drinks pair well?
Crisp green salads or roasted vegetables complement nicely. Pair with chilled white wine or light beer for balance.
- → Can I make this dish ahead of time?
Yes, prepare in advance and store. Reheat gently to preserve texture and flavors before serving.