Bring the bold flavors of Louisiana to your table with this Shrimp Dirty Rice Skillet — a hearty, one-pan recipe combining savory ground sausage, seasoned beef, and succulent shrimp. Every bite is loaded with Cajun spices, sweet bell peppers, aromatic garlic, and fluffy rice simmered in rich chicken broth.
This version skips the traditional chicken livers but keeps all the soul and spice that makes dirty rice a Southern classic. The addition of juicy shrimp makes it special enough for gatherings, yet easy enough for weeknight cooking.
Why You’ll Love This Recipe
- One-pan dinner — less mess, more flavor
- Big Louisiana taste with everyday ingredients
- Seafood twist on a classic dirty rice
- Feeds a crowd and makes excellent leftovers
- Ready in under an hour
Ingredients
Proteins
- 450 g ground beef (80/20 blend for flavor)
- 450 g ground pork sausage (mild or spicy)
- 12 medium shrimp, peeled, deveined, tails removed
Grains
- 4 cups cooked long-grain white rice (day-old preferred)
Liquids
- 480 ml chicken broth (prepared from bouillon or stock)
Vegetables
- 1.5 cups onions and bell peppers, finely chopped (mix green and red)
Pantry Staples
- 3 tbsp vegetable oil, divided
- ¼ cup all-purpose flour
Seasonings
- 1 tsp seafood seasoning (Old Bay or Cajun blend)
- 1 tbsp dried oregano
- 3 tsp minced garlic
- 1 tsp dried thyme
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- ½ tsp black pepper (freshly cracked)
- ½ tsp salt (adjust to taste)
- Pinch of cayenne pepper (optional, for heat)
Step-by-Step Instructions
1. Season & Sear the Shrimp
Toss shrimp with seafood seasoning. Heat 2 tbsp oil in a large skillet over medium-high heat. Cook shrimp 2–3 minutes per side until opaque and curled. Remove and set aside.
2. Brown the Meats
In the same skillet, add remaining 1 tbsp oil, ground beef, and sausage. Break apart and cook until nearly browned.
3. Add the Aromatics
Stir in onions, bell peppers, and minced garlic. Cook until vegetables are soft and meats are fully browned.
4. Season & Thicken
Sprinkle oregano, thyme, garlic powder, onion powder, chili powder, pepper, salt, and cayenne over the mixture. Add flour and stir well to coat everything — this will help thicken the final dish.
5. Simmer with Broth
Pour in chicken broth, scraping the pan to release browned bits. Simmer 5–7 minutes until slightly thickened and flavorful.
6. Add Rice & Shrimp
Fold in cooked rice, mixing until fully coated in sauce. Simmer another 5 minutes for flavors to meld. Gently stir in shrimp and serve hot.
Pro Tips
- Use day-old rice for the best texture — fresh rice can turn mushy.
- Toast the flour for a minute before adding broth for a deeper, nutty flavor.
- Always taste before adding extra salt — sausage and broth are already salty.
Serving Ideas
- Serve with hot sauce for extra kick
- Pair with collard greens, cornbread, or roasted okra
- Use leftovers for breakfast fried rice or stuffed into burritos
Storage
- Fridge: Store in an airtight container up to 3 days
- Freezer: Portion into bags and freeze flat for up to 2 months
- Reheat: Warm gently in a skillet with a splash of broth to prevent drying
FAQ
Q: Can I make this without shrimp?
Yes — it’s still fantastic with just sausage and beef, or try smoked turkey.
Q: Can I swap seasonings?
Cajun or Creole seasoning works in place of seafood blend.
Q: Is this spicy?
It has mild heat, but you can increase cayenne for a real Louisiana kick.
