Shrimp And Sausage Dirty Rice (Printable Version)
Hearty Creole-style dirty rice with succulent shrimp, spicy sausage, and the Holy Trinity vegetables in a savory seasoned rice dish.
# 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
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
# 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.
# Top Tips:
01 -
- Everything cooks in one pan so you spend less time at the sink and more time with the people you actually like
- The shrimp and sausage do double duty creating a depth of flavor that makes this taste like it simmered all day even though it is ready in under an hour
02 -
- I learned the hard way that lifting the lid too early makes the rice gummy so trust the process and let it steam undisturbed
- The shrimp will continue cooking in the residual heat so pull them when they are just barely pink to avoid rubbery seafood
03 -
- Cast iron holds heat beautifully and creates those gorgeous browned bits on the bottom that add so much depth
- Letting the rice rest for 5 minutes off the heat before fluffing helps each grain firm up slightly and stay separate