Description
Craving a bold, hearty dish packed with Southern flair? Shrimp Sausage Dirty Rice is a flavorful one-pan meal that combines juicy shrimp, savory ground beef and sausage, and perfectly spiced rice with vibrant vegetables. This Cajun-inspired recipe delivers a symphony of textures and tastes, making it ideal for family dinners, potlucks, or a cozy night in.
Ingredients
Main Proteins
- Ground Beef (1 pound): Adds hearty, savory depth and a rich, “dirty” color to the rice.
- Ground Sausage (1 pound): Brings spicy or smoky flavor (depending on variety), enhancing the Cajun profile.
- Large Shrimp (10-12, peeled and deveined): Provides sweet, tender seafood contrast to the rich meats.
Rice and Vegetables
- Cooked Rice (4 cups): Acts as the starchy base, soaking up flavors; long-grain white rice is traditional, but others work.
- Chicken Broth (2 cups): Adds savory moisture and depth, creating a cohesive dish.
- Onions and Bell Peppers (1½ cups, chopped): Forms the “holy trinity” of Cajun cooking with garlic, adding sweetness and crunch.
- Minced Garlic (3 teaspoons): Brings aromatic, savory punch to the dish.
- Vegetable Oil (3 tablespoons, divided): Facilitates cooking and browning, enhancing flavor.
Seasonings and Spices
- Seafood Seasoning (1 teaspoon): Boosts shrimp flavor with a blend of spices like paprika or Old Bay.
- All-Purpose Flour (¼ cup): Thickens the broth mixture, creating a slightly creamy texture.
- Dried Oregano (1 tablespoon): Adds earthy, herbal notes typical of Cajun cuisine.
- Dried Thyme (1 teaspoon): Complements oregano with a subtle, aromatic flavor.
- Garlic Powder (1 tablespoon): Enhances garlic flavor without overpowering.
- Onion Powder (1 teaspoon): Reinforces onion flavor for balance.
- Chili Powder (1 teaspoon): Brings mild heat and smokiness.
- Black Pepper (½ teaspoon): Adds gentle spice and depth.
- Salt (to taste): Balances and enhances all flavors.
- Cayenne Pepper (pinch, optional): Provides extra heat for spice lovers.
Substitutions and Variations
- Ground Beef/Sausage: Swap beef for ground turkey or chicken; use andouille, chorizo, or mild sausage for different flavors. For vegetarian, use plant-based meat or mushrooms.
- Shrimp: Replace with crawfish, scallops, or omit for a meat-only version; use pre-cooked shrimp (add at the end to warm through).
- Rice: Use brown rice, jasmine, or cauliflower rice for low-carb; adjust cooking time if using uncooked rice.
- Chicken Broth: Substitute with vegetable broth, beef broth, or water with a bouillon cube.
- Onions/Bell Peppers: Swap for celery, green onions, or leeks; add corn or okra for extra veggies.
- Seafood Seasoning: Use Cajun seasoning, Old Bay, or a mix of paprika and garlic powder.
- Flour: Use cornstarch (2 tablespoons) or gluten-free flour for thickening; omit for a looser texture.
- Spices: Adjust heat with more/less cayenne or use a Cajun spice blend (2 tablespoons) to replace individual spices.
- Oil: Swap for canola, avocado oil, or butter for richer flavor.
Pro Tip: Use pre-cooked rice (day-old is best) to avoid mushiness, and choose a spicy sausage like andouille for authentic Cajun kick. Ensure shrimp are deveined for the best texture.
Instructions
- Cook the Shrimp:
- Season 10-12 large shrimp with 1 teaspoon seafood seasoning.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
- Add shrimp and cook for 2-3 minutes per side until pink and opaque (internal temperature 145°F).
- Remove shrimp to a plate and set aside.
- Tip: Don’t overcook shrimp; they’ll reheat later. Pat dry before seasoning for better browning.
- Brown the Meats:
- Add the remaining 1 tablespoon vegetable oil to the same skillet.
- Add 1 pound ground beef and 1 pound ground sausage, breaking them up with a spatula.
- Cook for 6-8 minutes, stirring occasionally, until browned and crumbled. Drain excess fat, leaving 1-2 tablespoons for flavor.
- Tip: Break meat into small pieces for even distribution; don’t overcrowd the skillet.
- Cook the Vegetables:
- Add 1½ cups chopped onions and bell peppers and 3 teaspoons minced garlic to the meat.
- Cook, stirring, for 5 minutes until the vegetables soften and become fragrant.
- Tip: Keep veggies slightly crisp for texture; stir frequently to avoid burning garlic.
- Add Seasonings and Flour:
- Stir in 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, ½ teaspoon black pepper, salt to taste, and a pinch of cayenne (if using).
- Sprinkle ¼ cup all-purpose flour over the mixture and stir well to coat evenly, cooking for 1 minute to remove the raw flour taste.
- Tip: Mix spices thoroughly to distribute flavor; flour should form a light coating.
- Simmer with Broth:
- Pour in 2 cups chicken broth, stirring to combine and scrape up any browned bits from the skillet.
- Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly into a gravy-like consistency.
- Tip: Adjust heat to maintain a gentle simmer; stir to prevent sticking.
- Incorporate Rice:
- Add 4 cups cooked rice to the skillet, stirring well to coat with the meat and broth mixture.
- Simmer for 5 minutes, stirring occasionally, to let the rice absorb flavors.
- Tip: Use a fork to fluff rice while stirring to avoid clumping; taste for seasoning.
- Add Shrimp and Serve:
- Gently fold in the cooked shrimp, heating through for 1-2 minutes until warm.
- Taste and adjust salt, pepper, or cayenne as needed.
- Serve hot directly from the skillet (makes 6-8 servings).
- Tip: Garnish with chopped green onions or parsley for a fresh, colorful finish.
Cooking Tips:
- Control Heat: Cook shrimp and meat on medium-high for browning, but reduce to medium for veggies and simmering to avoid scorching.
- Even Mixing: Stir thoroughly when adding rice to ensure every grain is flavored; use a large skillet (12-inch) for easy mixing.
- Taste as You Go: Adjust seasonings before serving, as broth and sausage vary in saltiness.