Shrimp And Sausage Dirty Rice (Printable version)

Hearty Southern dish with juicy shrimp, spicy sausage, and seasoned rice for a flavorful one-pan meal.

# What you'll need:

→ Meats & Seafood

01 - 1/2 pound medium raw shrimp, peeled and deveined
02 - 1/2 pound andouille or smoked sausage, sliced

→ Vegetables

03 - 1 small onion, finely diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 2 scallions, sliced for garnish
08 - 2 tablespoons fresh parsley, chopped for garnish

→ Rice & Liquids

09 - 1 cup long grain white rice
10 - 2 cups low-sodium chicken broth
11 - 1 tablespoon tomato paste

→ Spices & Seasonings

12 - 2 teaspoons Creole seasoning
13 - 1 teaspoon paprika
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
17 - 2 tablespoons vegetable oil

# Directions:

01 - Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add sliced sausage and cook until browned, about 5 minutes. Remove sausage with a slotted spoon and set aside.
02 - Add the remaining oil to the same pan. Sauté onion, bell pepper, and celery for 4-5 minutes until softened. Add garlic and cook for 30 seconds, until fragrant.
03 - Stir in the rice and toast for 1 minute, stirring often. Add tomato paste, paprika, thyme, Creole seasoning, salt, and black pepper. Mix well to combine.
04 - Pour in chicken broth, scraping any browned bits from the bottom. Bring to a boil. Reduce heat, cover, and simmer for 18 minutes, until rice is just tender.
05 - Uncover, gently stir in the shrimp and cooked sausage. Lay shrimp on top of the rice, cover, and cook another 5-7 minutes until shrimp are pink and opaque and rice is fully cooked.
06 - Remove from heat. Fluff rice with a fork. Garnish with scallions and parsley. Serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pan, so you get maximum flavor with minimum cleanup
  • The shrimp steam directly on the rice, infusing every grain with sweet seafood essence
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Do not skip toasting the rice in the spices—it creates a flavor base you cannot achieve any other way
  • Laying shrimp directly on top of the rice lets them steam gently instead of boiling in the liquid
  • Let the dish rest covered for 5 minutes after cooking before fluffing for the best texture
03 -
  • If the rice absorbs all the liquid before tender, add hot broth 1/4 cup at a time
  • Season the shrimp lightly with salt before adding to the pan for extra flavor

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