Description
Cajun Shrimp Sausage Dirty Rice is a vibrant, flavor-packed one-pan dish featuring spicy shrimp, smoky sausage, and aromatic vegetables tossed with seasoned rice. Inspired by classic Louisiana Creole cuisine, this comforting meal combines bold spices and textures, making it a perfect weeknight main course or a standout at gatherings. It’s satisfying, easy to make, and delivers the soulful kick of the bayou in every bite.
Ingredients
Units
Scale
Shrimp & Sausage
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 12 ounces smoked Andouille sausage, sliced into rounds
Rice & Vegetables
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, diced
- 2 garlic cloves, minced
- 1 1/2 cups long-grain white rice, rinsed
- 2 1/2 cups chicken broth (low sodium preferred)
- 1 (14-ounce) can diced tomatoes, drained
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Salt and black pepper, to taste
Finishing Touches
- 2 green onions, thinly sliced (for garnish)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Season and Cook the Shrimp: In a bowl, toss the shrimp with Cajun seasoning until evenly coated. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the shrimp for about 1-2 minutes per side, just until pink and opaque. Transfer shrimp to a plate and set aside.
- Brown the Sausage: In the same pan, add the sausage slices and cook for 2-3 minutes, stirring occasionally, until they begin to brown and release their flavor. Remove the sausage to the plate with the shrimp.
- Sauté the Vegetables: Add the remaining olive oil to the pan. Toss in the onion, bell pepper, and celery. Cook for 4-5 minutes until softened and fragrant, then add minced garlic and cook another minute.
- Toast the Rice: Stir in the rinsed rice, smoked paprika, dried thyme, and cayenne. Allow the rice to toast with the vegetables and spices for 2 minutes, stirring often, until lightly golden and aromatic.
- Add Liquids and Simmer: Pour in the chicken broth and drained diced tomatoes. Stir to combine, scraping the flavorful bits from the pan. Season with salt and pepper to taste. Return the sausage to the pot, bring to a gentle boil, then reduce heat to low. Cover and simmer for 18-20 minutes, until the rice is tender and the liquid absorbed.
- Finish and Serve: Gently fold the cooked shrimp into the rice, letting them heat through, then remove from heat. Garnish with green onions and parsley before serving. Fluff the rice and enjoy hot.
Notes
- Use smoked turkey sausage or chicken sausage for a lighter version.
- For extra heat, add hot sauce or more cayenne.
- Jasmine rice or brown rice can be swapped for white rice; adjust liquid and cook time as needed.
- This dish reheats well and is great for meal prep.
- For a vegetarian version, omit the shrimp and sausage and add more vegetables or plant-based proteins.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 4g
- Sodium: 910mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 137mg
