Shrimp & Sausage Dirty Rice (Printable Page)
# What You Need:
→ Meats & Seafood
01 -
200 g (7 oz) smoked sausage (e.g., Andouille), sliced
02 -
250 g (9 oz) shrimp, peeled and deveined
→ Vegetables
03 -
1 medium onion, finely chopped
04 -
1 green bell pepper, diced
05 -
2 celery stalks, diced
06 -
2 cloves garlic, minced
07 -
2 green onions, chopped (for garnish)
08 -
Fresh parsley, chopped (for garnish)
→ Grains
09 -
200 g (1 cup) long-grain white rice, uncooked
→ Liquids
10 -
480 ml (2 cups) chicken broth
11 -
2 tbsp vegetable oil
→ Spices & Seasonings
12 -
1 tsp paprika
13 -
½ tsp cayenne pepper (adjust to taste)
14 -
½ tsp dried thyme
15 -
½ tsp dried oregano
16 -
Salt and black pepper to taste
# How to Make It:
01 -
In a large skillet or Dutch oven, heat 1 tbsp oil over medium-high heat. Add sausage slices and cook until browned, about 5 minutes. Remove and set aside.
02 -
In the same pan, add remaining oil, then sauté onion, bell pepper, and celery until softened, about 5 minutes.
03 -
Add garlic, paprika, cayenne, thyme, oregano, salt, and pepper. Stir for 1 minute until fragrant.
04 -
Stir in the rice and toast for 2 minutes, coating it with the spices.
05 -
Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
06 -
Add shrimp and cooked sausage to the pan, stir gently, cover again, and cook for another 7–8 minutes, or until rice is tender and shrimp are pink and cooked through.
07 -
Fluff with a fork, garnish with chopped green onions and parsley, and serve hot.
# Helpful Tips:
01 -
For extra richness, stir in a pat of butter at the end.
02 -
Substitute brown rice for a nuttier flavor (increase cooking time accordingly).
03 -
Serve with a splash of hot sauce or lemon wedges on the side.