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Your kitchen will smell awesome with this Shrimp Sausage Dirty Rice—big Southern flavors all bubbling away in just one skillet. Grab a single bowl packed with juicy shrimp, hearty sausage, rainbow veggies, and fluffy grains for a fuss-free dinner or a chill get-together.
Each mouthful takes me back to those lazy afternoons at grandma’s house. When I first made this solo, it was gone in a flash—everyone loved it. Sometimes I make extra because cold leftovers taste just as good.
Tasty Ingredients
- Chili powder: lifts the flavor with a little warmth fresher blends give deeper color and taste
- Onion powder: sneaks in that deep savory backnote go with brands you trust for less bitterness
- Garlic powder: brings soft garlicky flavor check that it still smells sweet and fresh
- Thyme: balances the flavors with a hit of earthiness dried or fresh is fine
- Minced garlic: zings it up use fresh for the best kick
- Oregano: gives a green herby twist crush it in your palm to unlock the aroma
- Flour: thickens everything up just grab regular all-purpose
- Seafood seasoning: bumps up the Cajun vibes look for a mix that smells fresh and herby
- Vegetable oil: gets things nice and golden a plain oil keeps flavors clean
- Mixed onions and bell peppers: sweet and colorful grab a crunchy bell pepper and a fresh onion for best taste
- Chicken broth: adds loads of depth—choose low sodium and check for no extra sugars
- Cooked rice: holds everything together use rice from yesterday if you can, it's less sticky
- Shrimp: brings juicy, ocean flavor make sure they're big and not slimy
- Ground sausage: brings both heat and richness herbal blends are great
- Ground beef: makes it super filling less fat means less grease in the pan
- Cayenne pepper: want extra spice add in if you like the heat
- Salt: adjust it bit by bit tasting as you go
- Black pepper: wakes up every flavor grind fresh if you can
Simple Step-by-Step Guide
- Finish with Shrimp:
- Stir the shrimp (with all the juices) back into your pan. Mix everything on low heat till it’s all hot and tasty together. Taste it—add more salt or spice if you need. Scoop straight from the skillet for top flavor.
- Fold in the Rice:
- Dump in the rice. Use your spoon to stir gently and evenly so everything mixes well. Let it warm for about five minutes to soak up the goodies and cook through.
- Simmer with Broth:
- Slowly add the chicken broth, scraping up any crispy bits from the pan. Turn to a low simmer. Give it around seven minutes so it turns nice and saucy and thick.
- Spice and Thicken:
- Sprinkle in oregano, thyme, garlic and onion powders, chili powder, black and cayenne pepper. Stir till the meat and veggies get coated. Sprinkle on the flour—mix really well, no lumps. Let it sizzle for a minute so the flour blends in and thickens the mix.
- Brown the Meat and Vegetables:
- Add the last of the oil to your pan. Toss in sausage and beef, breaking them up. Cook around six minutes till the meat loses its pink, then spoon in bell peppers, onion, plus garlic. Let them go about five minutes till veggies go nice and soft.
- Season and Cook the Shrimp:
- Dry off your shrimp, cover with seafood seasoning. Splash two tablespoons of oil into a big skillet—medium heat. Sear shrimp three minutes per side until pink and lightly brown on the edges. Scoop them out and set aside.
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What I love most is the shrimp—they soak in all that kicky seasoning and stay juicy every time. This always makes me laugh, remembering my cousin who needed seconds before he could finish his first mouthful.
Keeping It Fresh
Let everything chill to room temp before stashing in containers
Stays good in the fridge about three days or frozen for a couple months in smaller portions
Warm leftovers gently with a splash of broth or a little water so the rice doesn’t get dry
Easy Ingredient Swaps
No shrimp? Switch for chicken chunks or double up the sausage instead
Want it lighter or meat-free? Try turkey sausage or your favorite plant-based crumble
If you don’t have seafood seasoning, Cajun seasoning works just fine
How to Serve It
Ladle dirty rice into bowls. Good with crisp roasted green beans or a bright lemony salad
Cold white wine or classic sweet tea cools things off perfectly
Don’t forget a big piece of crusty bread to soak up every drop
Some Backstory
This dish is a southern classic—Creole and Cajun chefs built it from African and French inspirations
It started out as a way to use whatever veggies or meat lingered in the kitchen, turning leftovers into something tasty and special for family feasts
Tossing this together today ties you to cooks who loved sharing big pots of packed-with-flavor rice with everyone they cared about
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Common Questions
- → Can I use a different protein instead of shrimp?
Definitely! Swap in chicken, add more sausage, or try a vegetarian option for a meatless spin.
- → What type of rice works best?
Leftover or long-grain rice is awesome. It soaks up the good stuff and won't turn mushy.
- → How can I adjust the spice level?
Add more chili or cayenne if you like things hot. Leave 'em out for a mellow blend.
- → How should leftovers be stored?
Stick any extras in a tight-sealed bowl in the fridge for 3 days, or freeze them for 2 months. Toss in a splash of broth when you warm it up.
- → What sides and drinks pair well?
Try this with a cool green salad or roast veggies. Chill some white wine or grab a light beer too.
- → Can I make this dish ahead of time?
Sure can! Cook it before and stow it. Reheat slowly so everything stays tasty and tender.