Serves 8
45 min
Dirty Rice with Shrimp
Recipe GLPRff0b1ced0b6b51
A bold Louisiana-inspired one-pot dish combining seasoned rice with smoky sausage, sautéed vegetables, and succulent shrimp. The "dirty" rice gets its rich color and flavor from smoked andouille and spicy pork sausage cooked with the classic holy trinity of onions, bell peppers, and celery, infused with Cajun spices and finished with tender shrimp.
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Ingredients
1 1/2 cups long-grain white rice
2 1/2 cups chicken or seafood stock
1 cup water
2 tablespoons vegetable oil, divided
1/2 pound smoked andouille or link sausage, sliced into 1/4-inch rounds
1 pound bulk spicy pork sausage
1 medium yellow onion, diced
1 green bell pepper, seeded and chopped
3 celery ribs, chopped
4 cloves garlic, minced
1 scotch bonnet pepper, seeded and chopped (optional)
1 tablespoon Cajun or Creole seasoning blend
1 teaspoon dried thyme
Salt, to taste
12 to 15 jumbo shrimp (about 8 ounces), peeled and deveined
Green onion or fresh parsley, chopped, for garnish
Directions
In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the sliced andouille sausage and brown for 3–4 minutes, stirring occasionally, until the edges are caramelized. Remove with a slotted spoon and set aside.
In the same pot, crumble and cook the bulk pork sausage over medium-high heat for 5–6 minutes, breaking it apart as it cooks, until no pink remains and it is fully cooked through. Drain excess fat if needed, leaving about 1 tablespoon in the pot, then remove the sausage and set aside with the andouille.
Add the remaining 1 tablespoon of oil to the pot. Add the diced onion, chopped green pepper, and celery. Sauté for 5–6 minutes over medium heat, stirring frequently, until the vegetables are softened and fragrant.
Add the minced garlic and scotch bonnet pepper (if using) and cook for 1 minute, stirring constantly, until very fragrant.
Stir in the Cajun seasoning and dried thyme, coating all the vegetables evenly. Toast for 30 seconds.
Add the rice to the pot and stir for 1–2 minutes until lightly coated with oil and spices.
Pour in the chicken or seafood stock and water, and return the cooked sausage to the pot. Stir well to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and most liquid is absorbed.
Arrange the peeled shrimp evenly over the rice without stirring them in. Cover and cook for 3–4 minutes until the shrimp are opaque and pink, with an internal temperature of 165°F.
Fluff the rice with a fork, gently fold in the shrimp, and season with additional salt to taste. Garnish with chopped green onion or parsley and serve immediately.
