Shrimp, Sausage & Dirty Rice

This shrimp sausage dirty rice became my secret weapon when I want to make something that feels like a special occasion but doesn’t require me to spend all day in the kitchen. The combination of Cajun spices, three different proteins, and perfectly seasoned rice creates this incredible one-pot meal that transports you straight to Louisiana with every bite. I discovered this recipe after falling in love with dirty rice at a Creole restaurant, and after lots of experimenting, I finally nailed that perfect balance of heat, flavor, and comfort that makes this dish so addictive.

Why You’ll Love This

• Bold, authentic Cajun flavors – Every spoonful delivers that perfect mix of heat and seasoning
• Three proteins in one dish – Shrimp, beef, and sausage make this incredibly satisfying
• One-pot convenience – Everything comes together in one skillet for easy cleanup
• Perfect for feeding crowds – Makes plenty and always gets rave reviews at gatherings

My brother-in-law, who grew up in New Orleans, took one bite of this and said it reminded him of his grandmother’s cooking. Coming from someone who’s pretty particular about authentic Cajun food, that was basically the best compliment I could have gotten. Now he specifically requests this whenever he visits.

What You Need

• Ground beef and sausage: The traditional base that gives dirty rice its name and hearty texture
• Fresh shrimp: Adds that special seafood element that makes this feel elevated
• Cooked rice: Day-old rice works perfectly and won’t get mushy when mixed in
• Holy trinity vegetables: Onions and bell peppers are essential for authentic Cajun flavor
• Cajun spice blend: All those individual spices create that complex, layered heat
• Chicken broth: Helps bring everything together and adds depth to the final dish

Making It Happen

Prepping the shrimp

Start by seasoning your peeled and deveined shrimp with seafood seasoning. Heat 2 tablespoons of oil in a large skillet and cook the shrimp for about 2-3 minutes per side until they’re pink and cooked through. Remove them from the skillet and set aside, you’ll add them back at the very end so they don’t overcook.

Building the meat base

Add the remaining tablespoon of oil to the same skillet and brown your ground beef and sausage together, breaking them up as they cook. Once the meat is nicely browned, add your chopped onions, bell peppers, and minced garlic to the pan. Cook everything together for about 5 minutes until the vegetables start getting soft and fragrant.

Adding the spice magic

Stir in all your seasonings – oregano, thyme, garlic powder, onion powder, chili powder, black pepper, and a pinch of cayenne if you like heat. Sprinkle the flour over everything and stir well to combine. This flour helps thicken the mixture and prevents any lumps from forming when you add the liquid.

Bringing it together

Pour in the chicken broth and let everything simmer for 5-7 minutes, stirring occasionally, until the mixture thickens slightly. Add your cooked rice and simmer for another 5 minutes, stirring well to make sure all the rice gets coated with those incredible flavors and the liquid is mostly absorbed.

The final touch

Gently fold in your cooked shrimp during the last minute or two of cooking, just long enough to heat them through. You don’t want to overcook the shrimp or they’ll get tough and rubbery.

You Must Know

• Use day-old rice – Fresh rice gets mushy, while day-old rice holds its texture perfectly
• Don’t overcook the shrimp – Add them at the very end just to heat through
• Let the vegetables soften properly – This builds the flavor foundation for the whole dish
• Adjust spice levels to taste – Start with less cayenne and add more if needed

I learned through experience that adding the shrimp too early just results in tough, overcooked seafood. Now I always cook them separately first and fold them in at the end, which keeps them perfectly tender and flavorful.

Perfect Serving Ideas

This dirty rice is substantial enough to be a complete meal on its own, but it’s fantastic with some crusty French bread for soaking up any extra sauce. A simple green salad with a light vinaigrette cuts through the richness nicely. For drinks, cold beer or sweet tea complement those Cajun spices perfectly.

Making It Your Own

You can easily customize the heat level by adjusting the amount of cayenne and chili powder. Sometimes I add diced tomatoes or corn for extra vegetables, or use different types of sausage like andouille for more authentic flavor. The recipe also works great with chicken instead of beef if you prefer.

Storage and Reheating

This keeps really well in the refrigerator for about four days and actually tastes even better the next day when all those spices have had time to meld together. Reheat gently in the microwave or on the stovetop with a splash of broth if it seems dry.

Cajun Cooking Tips

• Brown the meat properly – Good color development adds tons of flavor to the final dish
• Don’t rush the vegetable cooking – Soft vegetables are key to authentic dirty rice
• Taste and adjust seasoning – Cajun cooking is all about building layers of flavor

This shrimp sausage dirty rice has become one of those special recipes that makes any dinner feel like a celebration. The combination of bold spices, multiple proteins, and that perfect rice texture creates something that’s both comforting and exciting at the same time. It’s the kind of dish that makes people think you’re a much more adventurous cook than you actually are, which is always a nice bonus when you’re trying to impress family or friends.

Frequently Asked Questions

→ What makes this ‘dirty’ rice? The term ‘dirty’ comes from the appearance – the rice gets a brownish color from the meat, spices, and seasonings mixed throughout.

→ Can I use pre-cooked rice? Yes! Day-old rice actually works best as it’s less likely to get mushy. Fresh rice works too, just make sure it’s cooled before adding.

→ How spicy is this dish? It has a moderate heat level from the Cajun spices. The cayenne is optional, so you can control the spice level to your preference.

→ Can I substitute the proteins? Absolutely! Try using andouille sausage, chicken, or even crawfish for different variations. The key is having multiple proteins for complexity.

→ How do I store leftovers? Store in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth, as the flavors actually improve overnight!

Shrimp, Sausage & Dirty Rice

Serves: 6 Prep Time: 20 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

 1 pound ground beef

 1 pound ground sausage

 10-12 large shrimp, peeled and deveined

→ Rice and vegetables

 4 cups cooked rice

 2 cups chicken broth

 1½ cups onions and bell peppers, chopped

 3 teaspoons minced garlic

 3 tablespoons vegetable oil, divided

→ Seasonings and spices

 1 teaspoon seafood seasoning

 ¼ cup all-purpose flour

 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

 Pinch of cayenne pepper (optional)

Instructions

Season shrimp with seafood seasoning. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.

Add the remaining 1 tablespoon of oil to the same skillet. Add ground beef and ground sausage, cooking until browned and crumbled, about 6-8 minutes.

Add chopped onions, bell peppers, and minced garlic to the meat. Cook for 5 minutes until vegetables start to soften.

Stir in oregano, thyme, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne if using. Sprinkle flour over everything and stir well to coat.

Pour in chicken broth and stir to combine. Let simmer for 5-7 minutes until the mixture thickens slightly.

Add the cooked rice and stir well to combine with all the flavors. Simmer for 5 minutes, stirring occasionally.

Gently fold in the cooked shrimp and heat through for 1-2 minutes. Taste and adjust seasonings as needed. Serve hot.

Notes

1. This is authentic Louisiana-style dirty rice with a seafood twist - bold, spicy, and incredibly satisfying.
2. Use day-old rice if possible, as it holds up better and doesn't get mushy when mixed with the other ingredients.
3. Adjust the cayenne pepper to your heat preference - a little goes a long way!
4. This dish tastes even better the next day as the flavors meld together beautifully.

 

Tools You'll Need

• Large skillet or Dutch oven
• Wooden spoon for stirring

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

• Calories: ~
• Total Fat: ~
• Total Carbohydrate: ~
• Protein: ~