Dirty Rice with Sausage and Shrimp
Get a taste of the South with this savory Dirty Rice with Sausage and Shrimp, a one-pot meal that’s brimming with bold Cajun flavors! Featuring smoky andouille sausage, tender shrimp, and a rich blend of spices like smoked paprika and cayenne pepper, this dish perfectly balances hearty proteins with aromatic veggies like bell pepper, onion, and celery. Long-grain rice absorbs all the seasoned goodness of chicken broth, creating a flavorful base that ties everything together. Finished with a garnish of fresh green onions and optional hot sauce for a spicy kick, this 50-minute recipe is an easy crowd-pleaser ideal for weeknight dinners or casual gatherings. Perfectly comforting and packed with vibrant flavors, this dirty rice is your gateway to authentic Louisiana-style cooking.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 stalks celery stalks, finely diced
- 3 cloves garlic cloves, minced
- 0.5 teaspoons cayenne pepper
- 1 teaspoons smoked paprika
- 1 teaspoons dried thyme
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 leaf bay leaf
- 3 stalks green onions, sliced (for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- hot sauce (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
Add the sliced andouille sausage and cook until browned on both sides, about 5 minutes. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the shrimp and cook until pink and opaque, about 3 minutes per side. Remove and set aside with the sausage.
Add the diced onion, green bell pepper, and celery to the skillet. Cook, stirring occasionally, until softened, about 5 minutes.
Stir in the minced garlic, cayenne pepper, smoked paprika, and dried thyme. Cook for 1 minute, until fragrant.
Add the rice to the skillet and stir to coat in the seasonings. Cook for 2 minutes to slightly toast the rice.
Pour in the chicken broth and add the bay leaf, salt, and black pepper. Stir to combine.
Bring to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove the bay leaf, then stir in the cooked sausage and shrimp. Adjust seasoning with additional salt or cayenne, if desired.
Garnish with sliced green onions before serving. Optionally, serve with hot sauce on the side for an extra kick.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 1760 mg | 77% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.5 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 934 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
