Dirty Rice with Shrimp
Get ready to elevate your dinner table with this flavorful Dirty Rice with Shrimp recipe—a bold and satisfying one-pot dish that blends hearty Cajun spices with a medley of fresh ingredients. Featuring plump, juicy shrimp, smoky andouille sausage, and aromatic veggies like bell pepper, celery, and onion, this Southern-inspired classic delivers a perfect balance of zest and comfort. The long-grain rice is simmered with spices like paprika, thyme, and Cajun seasoning in a rich chicken broth, creating layers of deep, savory flavor in every bite. Finished with fresh parsley and green onions for a pop of color and freshness, this dish is as vibrant as it is delicious. Ready in under an hour and perfect for family dinners or meal prep, this Dirty Rice with Shrimp is destined to become a weeknight favorite.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 8 ounces andouille sausage, sliced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons chopped parsley (for garnish)
- 2 tablespoons green onions, sliced (for garnish)
Instructions
Rinse the rice under cold water and set it aside to drain.
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet. Once melted, stir in the diced onion, celery, and green bell pepper. Cook over medium heat for 5–7 minutes, or until the vegetables are softened.
Add the minced garlic, cajun seasoning, thyme, paprika, and black pepper to the skillet. Stir for 1–2 minutes until fragrant.
Stir in the rice and cook for 1–2 minutes to lightly toast the grains. Then pour in the chicken broth and bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and let the rice cook for 18–20 minutes, or until the liquid has been absorbed and the rice is tender.
While the rice cooks, heat a separate skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, or until pink and cooked through. Sprinkle with a pinch of cajun seasoning for added flavor, if desired. Remove from heat and set aside.
When the rice is done, add the cooked sausage and shrimp to the skillet with the rice. Gently fold the ingredients together to combine.
Garnish with chopped parsley and sliced green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 8273 mg | 360% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 15.4 g | ||
| Protein | 163.8 g | 328% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 627 mg | 48% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3446 mg | 73% | |
*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.
