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Shrimp Sausage Dirty Rice fills your home with bold, savory smells and rich Southern taste all in one pan. You toss shrimp, sausage, peppers, and fluffy rice together—great for chill family nights or if friends swing by hungry.
Each mouthful takes me right back to summers hanging out in grandma’s kitchen. When I tried making it for myself, it was an instant favorite with everyone I shared it with. Sometimes I even double it—just so I don’t run out.
Tasty Ingredients
- Shrimp: juicy and tender with a sea-salty snap, pick firm big ones that smell ocean-fresh
- Ground sausage: tosses in some spicy goodness, pick a herby blend if you can
- Ground beef: adds meaty texture, try to go lean so it’s not greasy
- Cooked rice: the comfy base for it all, day-old is less sticky
- Chicken broth: dials up the richness, grab low-sodium if you’re watching salt
- Mixed onions and bell peppers: chopped up for pop and sweetness, fresher means brighter flavors
- Vegetable oil: helps brown things without making a mess, use neutral oil to keep tastes clean
- Seafood seasoning: brings Cajun zing, a good one will smell spiced and bright
- Flour: thickens everything up, basic all-purpose works best
- Oregano: light herby lift, crush a bit between your palms to wake it up
- Minced garlic: big, punchy flavor, fresh is always better
- Thyme: adds deep earthy calm, doesn’t matter if it’s dry or fresh
- Garlic powder: gives a cozy all-over warmth, sniff to make sure it’s fresh
- Onion powder: another gentle savory layer, better brands are smoother in taste
- Chili powder: for a soft kick and dark color, rich color means good flavor
- Black pepper: perks up every note, best when freshly ground
- Salt: brings out everything, sprinkle and taste as you go
- Cayenne pepper: totally optional, toss it in if you want real heat
Simple Steps
- Toss Everything With Shrimp:
- Drop shrimp in a bowl, coat them all with seafood seasoning, and pat them dry. Warm up some oil in a big skillet on medium, then cook the shrimp about three minutes per side until they're pink and a bit browned. Move them to a plate for now.
- Sauté Veggies and Meats:
- Pour the leftover oil in, crumble in sausage and beef, and break apart with a spoon. Brown it for around six minutes, then throw in the bell peppers, onion, and garlic. Keep stirring, letting everything get soft for about five minutes.
- Thicken and Season:
- Shake in chili powder, oregano, thyme, garlic powder, onion powder, black pepper, and cayenne (if using). Stir so everything’s coated nicely, then add flour and mix so it disappears. Let it cook for about a minute to get rid of the raw flavor and help it come together.
- Pour in Broth to Simmer:
- Slowly add the chicken broth, scraping any stuck bits off the pan. Once it starts bubbling, let it simmer for about seven minutes so it thickens and flavors meld.
- Mix in Rice:
- Toss in your cooked rice, gently stir until all mixed up. Let it go for another five minutes so everything blends and the rice gets fluffy.
- Bring Back Shrimp:
- Add those shrimp (and any juices they gave off) back to the skillet. Fold everything together. Taste, tweak the seasoning if you want, and serve straight from the pan—easiest that way.
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The shrimp totally make it—they grab up all that flavor and stay perfectly soft. I always remember my kid cousin asking for more after only one bite. That’s how you know it’s good!
Storage Ideas
Let things cool down totally, then pack them up in containers
Store in the fridge for three days or stick in the freezer for up to two months
Warm gently in a pan with a splash of water or broth so your rice stays moist
Swaps & Alternatives
No shrimp? Toss in chicken chunks or double up on sausage
Try turkey sausage or even plant-based crumbles if you want it lighter or meat-free
No seafood seasoning? Cajun seasoning works fine
How to Serve
Scoop into bowls and pair with simply roasted green beans or a lemony salad
A chill glass of white wine or iced tea goes down easy with this meal
A good chunk of crusty bread helps you soak up all those tasty bits
About This Dish
Dirty rice is a soul food classic from Cajun and Creole kitchens, mixing both African and French vibes
Folks used to toss in whatever meats and veggies were handy, which made it a staple for big gatherings—simple but festive
Cooking it now puts you in the same tradition of sharing full-flavored rice with family and friends
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Common Questions
- → Is there another protein I could swap in for shrimp?
Sure thing! Chicken or more sausage works great, or go for your favorite veggie protein if you want to skip the seafood.
- → What's the best kind of rice to use?
Cooked long-grain or leftover rice works best. It soaks up all that flavor and won't turn mushy.
- → Can I make it more or less spicy?
Yep—turn up the heat with more cayenne or chili, or skip them for something a little milder.
- → What’s the best way to store leftovers?
Pop extra servings in an airtight container in your fridge for 3 days, or freeze for 2 months. Add a splash of broth when you reheat.
- → What sides or drinks go nicely here?
A cool green salad or some roasted veggies make it complete. Try a glass of cold white wine or a light beer, too.
- → Can I cook this ahead and warm it up later?
Absolutely—prep it in advance, store, and just reheat carefully to keep everything tasting fresh.