Shrimp And Sausage Dirty Rice (Printable version)
Hearty Creole dish with juicy shrimp, spicy sausage, and seasoned rice cooked in one pan for a flavorful Southern meal.
# What You'll Need:
→ Meats & Seafood
01 - 1/2 lb medium raw shrimp, peeled and deveined
02 - 1/2 lb 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 tbsp fresh parsley, chopped for garnish
→ Rice & Liquids
09 - 1 cup long grain white rice
10 - 2 cups low-sodium chicken broth
11 - 1 tbsp tomato paste
→ Spices & Seasonings
12 - 2 tsp Creole seasoning
13 - 1 tsp paprika
14 - 1/2 tsp dried thyme
15 - 1/2 tsp salt, or to taste
16 - 1/4 tsp black pepper
17 - 2 tbsp 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, which means maximum flavor and minimum cleanup
- The shrimp stay perfectly tender because they steam right on top of the rice
- That smoky andouille permeates every single grain for layers of deep flavor
02 -
- Dont skip toasting the rice in the spices before adding liquid, because this step is what separates dirty rice from plain rice
- The residual heat finishes cooking the shrimp, so pull them off the heat as soon as they turn pink
03 -
- Let the rice rest covered for 5 minutes after cooking so the moisture redistributes evenly
- Dry your shrimp thoroughly with paper towels so they sear rather than steam