Shrimp And Sausage Dirty Rice (Printable)
Juicy shrimp and spicy sausage meet seasoned rice in this hearty Creole one-pan meal with aromatic vegetables.
# Ingredient List:
→ 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
08 - 2 tbsp fresh parsley, chopped
→ 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
16 - 1/4 tsp black pepper
17 - 2 tbsp vegetable oil
# How to Make:
01 - Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat. Add sliced andouille sausage and cook until browned, approximately 5 minutes. Remove sausage with a slotted spoon and reserve.
02 - Add remaining oil to the same pan. Sauté diced onion, bell pepper, and celery for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
03 - Stir in long grain white rice and toast for 1 minute, stirring frequently. Add tomato paste, paprika, dried thyme, Creole seasoning, salt, and black pepper. Mix thoroughly to coat rice evenly.
04 - Pour in chicken broth, scraping any browned bits from the bottom of the pan. Bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes until rice is just tender.
05 - Uncover and gently stir in the reserved sausage. Arrange shrimp on top of the rice, cover, and cook for 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 sliced scallions and chopped parsley. Serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks in one pan, which means maximum flavor and minimum cleanup
- The shrimp and sausage create this incredible smoky sweetness that feels like a real restaurant quality meal
02 -
- Do not skip toasting the rice in the spices first, because that step is where all the flavor lives
- Resist the urge to stir the rice too much while it simmers, or you will end up with gummy results
03 -
- Let the rice rest for 5 minutes off the heat before fluffing, so the moisture redistributes evenly
- Pre chop all your vegetables before you start cooking, because this recipe moves fast once the heat is on