Shrimp Sausage Dirty Rice
This flavorful Shrimp Sausage Dirty Rice is a classic Southern dish that combines seasoned rice with shrimp and sausage for a hearty meal. Perfect for a family dinner or a gathering with friends, this dish is a satisfying one-pot wonder.
Equipment
- 1 large skillet or saucepan
- 1 wooden spoon or spatula
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 pound smoked sausage, sliced
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon Cajun seasoning
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup green onions, chopped for garnish
Instructions
- Rinse the rice under cold water until the water runs clear. Set aside.
- In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the diced onion and green bell pepper; sauté for about 5 minutes until softened.
- Stir in the minced garlic and sliced sausage. Cook for another 5 minutes until the sausage is browned.
- Add the rinsed rice to the skillet, stirring to combine with the sausage and vegetables.
- Pour the chicken broth into the skillet, then add the Cajun seasoning, dried thyme, black pepper, and salt. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
- In the last 5 minutes of cooking, gently fold in the shrimp, cover, and continue cooking until the shrimp turn pink and are cooked through.
- Once cooked, remove from heat and let the dirty rice sit, covered, for an additional 5 minutes. Fluff the rice with a fork and garnish with chopped green onions before serving.
- For added spice, consider adding diced jalapeños or a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth.
Notes
For added spice, consider adding diced jalapeños or a pinch of cayenne pepper.
This dish can be easily made with brown rice; just adjust the cooking time as needed, typically requiring more liquid and longer cooking time.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth.