Shrimp and Dirty Rice

A Southern-style one-pan dish, this shrimp dirty rice brings together tender ground sausage, seasoned beef, and juicy shrimp. Infused with bold Cajun spices, onions, bell peppers, and garlic, it offers robust flavors in every bite. Mixed with fluffy white rice and a savory broth, this hearty meal is easy to prepare and perfect for sharing. Bright shrimp contrasts with comforting meats, while aromatic vegetables round out the dish for a crowd-pleasing classic.

Ingredients

→ Proteins

 450 grams ground beef

 450 grams ground pork sausage

 12 medium shrimp, peeled, deveined, tails removed

→ Grains

 4 cups cooked white rice

→ Liquids

 480 milliliters chicken broth (prepared from bouillon)

→ Vegetables

 1.5 cups mixed onions and bell peppers, finely chopped

→ Pantry Staples

 3 tablespoons vegetable oil, divided

 1/4 cup plain flour

→ Seasonings

 1 teaspoon seafood seasoning

 1 tablespoon dried oregano

 3 teaspoons minced garlic

 1 teaspoon dried thyme

 1 tablespoon garlic powder

 1 teaspoon onion powder

 1 teaspoon chili powder

 0.5 teaspoon ground black pepper, or to taste

 0.5 teaspoon salt, or to taste

 1 pinch cayenne pepper

Stuff you will need 

Large non-stick or stainless steel skillet

Wooden spoon or spatula

Chef's knife

Cutting board

Directions

Toss shrimp with seafood seasoning until evenly coated.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook shrimp 2–3 minutes per side, until opaque and curled into a C-shape. Remove shrimp from skillet and set aside.

In the same skillet, add remaining 1 tablespoon vegetable oil. Introduce ground beef and pork sausage. Sauté, breaking up with a spoon, until meats begin to brown.

Add onions, bell peppers, and minced garlic to the browning meats. Cook until vegetables are softened and meats are fully browned.

Sprinkle oregano, thyme, garlic powder, onion powder, chili powder, pepper, salt, and cayenne over the mixture. Stir in flour to combine and coat evenly.

Pour in chicken broth, scraping up any browned bits. Bring to a gentle simmer and cook for 5–7 minutes, allowing flavors to meld and sauce to thicken slightly.

Fold in cooked rice, mixing thoroughly. Continue to simmer for an additional 5 minutes until the rice is heated through and fully coated.

Return seared shrimp to the skillet, gently incorporating with the rice mixture. Adjust seasoning as needed and serve hot.

Notes

For a more pronounced savory profile, select high-quality chicken broth and cook rice a day in advance for enhanced texture.