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Dig into this Shrimp Dirty Rice and you'll see why everyone's excited to gather around for dinner, even after a hectic week. Tender shrimp, the bold flavors from both sausage and beef, and that famous, cozy kick from Louisiana spice—this dish is pure happiness in a bowl. It's spicy and homey, perfect when you want something dependable but never boring.
This became a favorite at my house after long days out—my husband swears no other rice mix comes close now
Savory Ingredients
- Oregano: dried works well for a cozy herby hit
- Pepper and salt: taste and add as needed
- Onion powder: layers in extra savoriness
- Mixed onions and bell peppers: red bells and yellow onions add sweet pop and color
- Garlic powder: amps up the garlicky flavor
- Flour: sprinkle it in for thickening use all-purpose for best results
- Hamburger meat: grab 80 percent lean beef for juiciness
- Vegetable oil: any neutral kind for sautéing
- Thyme: fresh or dried adds that unmistakable southern herby note
- Shrimp: go with big peeled and deveined for juicy bites
- Minced garlic: fresh garlic packs extra punch
- Chili powder: brings warm color and a smoky kick
- Cooked rice: yesterday's long grain white holds up best
- Cayenne: use a small pinch to wake up all the flavors
- Ground beef sausage: find a good quality sausage for that spicy yummy fat
- Seafood seasoning: Cajun style makes all the difference
- Broth: either homemade or a chicken base like Better Than Bouillon gives it depth
Simple Steps
- Dish It Up:
- Spoon onto plates straight from the skillet. Toss on a bit of fresh herb if you like, or just dig in as is
- Finish Off With Shrimp:
- Fold the shrimp back into the pan and give everything a stir. You just want the shrimp heated through—don't overmix
- Add the Rice:
- Scoop in your cooked rice and stir gently. Give it about five minutes just bubbling super low so every grain soaks up that goodness
- Pour the Broth:
- Carefully add your chicken broth, scraping up the brown bits stuck on the bottom. Let it all bubble together for five to seven minutes so it thickens up
- Season and Thicken:
- Scatter your oregano, garlic powder, cayenne, pepper, salt, onion powder, thyme, and chili powder over everything. Add flour on top and mix so you cook out any raw taste for a couple minutes
- Sauté the Veggies:
- Once the meats are browned, toss in chopped bell peppers, onions, and the minced garlic. Stir until the veggies are soft and everything smells awesome
- Brown the Meats:
- Keep using the same hot pan. Toss in the sausage and hamburger meat, breaking it up and letting it get nice and brown and a little crispy on the bottom
- Sear the Shrimp:
- Pour in a couple tablespoons oil and cook shrimp on medium-high until they turn pink and curl up. Take them out fast so they stay juicy
- Add Seasoning to Shrimp:
- Shake seafood spice on your cleaned shrimp. Let them hang out while you cut veggies or get other things ready—the flavor soaks in more that way
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Every single time—my kids go hunting for every shrimp on their plates. Seriously, those are the moments that make cooking feel special to me.
Leftover Storage
Let extra cool, then stash it in a sealed container for three days in the fridge. For leftovers, warm gently in a skillet with just a splash of water or broth to bring the rice back to life.
Switch Things Up
Feel free to swap out the ground sausage for a smoky andouille if you're after heat. Want it lighter? Skip sausage and use only shrimp. If you're missing bell peppers, toss in some celery or poblano for that crunchy bite instead.
Favorite Ways to Eat
Stack a giant scoop in your bowl, add a splash of lemon, and serve with something fresh and green. Goes perfect with cornbread or stir-fried greens, too. Makes a whole meal by itself but plays nice as a side if you're sharing.
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Where This Dish Came From
This Louisiana classic comes from a history of making big flavor from simple pantry stuff. This one's extra filling thanks to so much protein, but it stays true to old-school southern comfort and that clever way of cooking everyone loves down there.
Common Recipe Questions
- → What's the best way to stop shrimp from getting tough here?
After you see the shrimp turn bright pink and curl up, scoop them out right away. Toss them back in once everything else’s nearly ready so they don’t overcook.
- → Could I mix up the proteins for this meal?
Go for it. Try swapping in chicken, grab some andouille sausage, or skip the beef for a lighter vibe. Just taste and adjust the spices as you go.
- → Which type of rice works best?
Grab plain long grain white rice. It stays nice and fluffy and holds up well when you mix everything together.
- → Is this dish spicy?
There’s a gentle hit of spice from chili powder and cayenne, but you can dial it up or down to suit your taste buds.
- → Can you reheat any leftovers?
Absolutely. Just toss it in a pan with a splash of broth, cover it up, and gently warm so the rice doesn’t dry out.