Description
Cajun Shrimp and Sausage Dirty Rice brings bold Louisiana flavors straight to your dinner table with spicy andouille sausage and succulent shrimp. Hearty, zesty rice packed with Creole seasonings delivers a satisfying meal that speaks straight to your soul.
Ingredients
Scale
Protein:
- 1 lb (450 g) shrimp, peeled and deveined
- 12 oz (340 g) smoked sausage or kielbasa, sliced ¼-inch thick
Base:
- 2 cups (400 g) long-grain white rice, uncooked
- 3 ⅘ cups (720–960 ml) chicken broth
Aromatics and Seasonings:
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon smoked paprika
- Salt
- Black pepper
- Chopped parsley
- Sliced green onions
Instructions
- Prep seafood by patting 1 lb (450 g) large shrimp completely dry. Coat shrimp with 1 teaspoon Cajun seasoning and a small pinch of salt. Set aside at room temperature.
- Heat 1 tablespoon olive oil in a large skillet at medium temperature (350°F). Cook 12 oz (340 g) sliced sausage for 3-4 minutes per side until golden brown edges develop. Transfer sausage to a separate plate.
- In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Sauté 1 diced onion, 1 diced green bell pepper, and 2 chopped celery stalks for 5-6 minutes until vegetables soften and become translucent.
- Add 3 minced garlic cloves and stir for 30 seconds until fragrant. Incorporate 2 cups (400 g) uncooked long-grain white rice and coat thoroughly with vegetable mixture.
- Sprinkle 1 teaspoon smoked paprika and remaining 1 tablespoon Cajun seasoning over rice. Season with salt and black pepper to personal taste.
- Pour 3 ½ cups (720-960 ml) chicken broth into skillet. Bring liquid to a rolling boil, then reduce heat to low. Cover and simmer for 15-18 minutes until rice becomes tender.
- During final 5 minutes of cooking, reintroduce browned sausage to the rice mixture. Gently fold in seasoned shrimp, cover, and allow to rest for 3-4 minutes until shrimp turn completely pink.
- Remove from heat and fluff rice with a fork. Taste and adjust seasoning as desired. Garnish with chopped parsley or sliced green onions before serving immediately.
Notes
- Check shrimp freshness by ensuring they smell clean and ocean-like, not fishy, before cooking.
- Use andouille sausage for authentic Cajun flavor, but smoked sausage works well as a substitute.
- Toast rice before adding liquid to enhance nutty flavor and prevent clumping.
- If preparing for gluten-sensitive diets, use cauliflower rice instead of traditional rice and verify sausage ingredients.
- Prep Time: 5 minutes
- Cook Time: 45-50 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 6
- Calories: 407 kcal
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 125 mg