Go Back
–+ servings
Shrimp Dirty Rice

Delectable Shrimp Dirty Rice: A Southern Twist You'll Love

This Shrimp Dirty Rice recipe brings Southern charm with delicious shrimp, sausage, and spices for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Main Dish
  • 1 pound shrimp can be swapped for chicken or tofu
  • 2 tablespoons olive oil or any cooking oil
  • 1 cup long grain white rice brown rice or cauliflower rice could be used
  • 8 ounces ground pork sausage can substitute with chicken sausage or plant-based options
  • 1 green bell pepper can use other bell peppers or diced tomatoes
  • 1 cup celery can be omitted
  • 1 onion shallots or leeks can be substituted
  • 3 cloves garlic fresh preferred, dried can be used
  • 2 cups chicken broth or vegetable broth for a vegetarian option
  • 1 tablespoon Cajun seasoning homemade blend is an option
  • 1 teaspoon smoked paprika regular paprika can be a substitute
  • 1 pinch cayenne pepper adjust to control heat
  • to taste salt adjust to personal preference
  • to taste pepper adjust to personal preference
  • ¼ cup fresh parsley can substitute with cilantro
  • optional hot sauce for extra heat

Equipment

  • Large skillet

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat for about 2 minutes until shimmering.
  2. Add 1 pound of shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
  3. In the same skillet, add 8 ounces of ground pork sausage and brown for 5-7 minutes, breaking apart as it cooks.
  4. Sauté 1 diced onion, 1 chopped green bell pepper, and 1 cup of chopped celery for about 5 minutes until softened.
  5. Stir in 3 minced garlic cloves, 1 tablespoon Cajun seasoning, 1 teaspoon smoked paprika, and a pinch of cayenne. Cook for 1 minute.
  6. Add 1 cup of long-grain white rice and stir, toasting for 1-2 minutes until slightly translucent.
  7. Pour in 2 cups of chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes.
  8. Once rice is tender, fold in the cooked shrimp and ¼ cup of chopped fresh parsley, adjusting seasoning as needed.
  9. Serve warm in bowls, adding hot sauce if desired and garnish with additional parsley.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 1000mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

To enhance flavor, ensure to sauté vegetables until softened for a rich foundation, and use quality broth.

Tried this recipe?

Let us know how it was!