SHRIMP DIRTY RICE

Shrimp Dirty Rice is a bold and comforting one-pot dish packed with flavor, spice, and soul. This Southern staple combines ground meats, succulent shrimp, vegetables, and fluffy rice for a meal that’s both filling and unforgettable. Perfect for weeknight dinners or family gatherings, this recipe brings together rich spices and savory goodness for a satisfying dish with just the right amount of Cajun flair.

ingredients

• 1 lb hamburger meat
• 1 lb ground pork sausage
• 10-12 shrimp, tail off and deveined
• 4 cups cooked rice
• 2 cups broth, preferably Better Than Bouillon chicken
• 1.5 cups mixed onions and bell peppers, chopped
• 3 tbsp vegetable oil, divided
• 1 tsp seafood seasoning

directions

1. In a large skillet, heat 1 tbsp vegetable oil over medium heat and add the shrimp. Cook until pink and cooked through, then remove and set aside.
2. Add another tbsp of oil to the skillet and brown the hamburger meat and pork sausage until fully cooked. Drain excess grease if needed.
3. Add chopped onions and bell peppers to the meat mixture and sauté until softened, about 5-7 minutes.
4. Pour in the broth and bring to a gentle simmer, scraping the bottom to deglaze the pan.
5. Stir in the cooked rice and combine everything well, letting the rice soak up all the flavors.
6. Add the cooked shrimp back into the pan along with the seafood seasoning and the final tbsp of oil. Mix thoroughly and simmer for another 5 minutes.
7. Taste and adjust seasoning if needed before serving hot.

serving and storage tips

serving tips
• Serve hot directly from the skillet for the best flavor.
• Pair with cornbread, collard greens, or a crisp garden salad for a complete Southern meal.
• Garnish with chopped green onions or a sprinkle of parsley for added color and freshness.
• Add a splash of hot sauce or a wedge of lemon on the side for extra zest.

storage tips
• Let the Shrimp Dirty Rice cool completely before storing.
• Transfer leftovers to an airtight container and refrigerate for up to 3 days.
• To reheat, warm in a skillet over medium heat with a splash of broth or water to prevent drying out.
• This dish can be frozen for up to 2 months—thaw overnight in the fridge before reheating.
• Avoid reheating multiple times to maintain freshness and texture.

variations

spicy cajun shrimp dirty rice
Add 1–2 teaspoons of Cajun seasoning and a finely diced jalapeño or cayenne pepper to the skillet along with the vegetables. This version brings bold Louisiana heat and extra depth, perfect for spice lovers.

creole-style dirty rice
Incorporate ½ cup of diced tomatoes (fresh or canned) and a splash of hot sauce to the broth. This gives the dish a tangy, slightly acidic kick and a touch of that Creole soul.

seafood medley dirty rice
Replace the shrimp or combine it with chopped crawfish tails, scallops, or crabmeat. This variation adds a luxurious seafood flavor and makes it ideal for special occasions or seafood feasts.

chicken and shrimp dirty rice
Substitute ground chicken for the hamburger meat and keep the shrimp. This lightens the dish while still maintaining protein-packed heartiness and coastal flair.

vegetable-packed dirty rice
Add 1 cup of chopped celery, carrots, or zucchini when cooking the onions and peppers. This adds more nutrition and texture while keeping the dish balanced and colorful.

turkey sausage version
Use ground turkey sausage instead of pork sausage for a leaner option. The flavor is still rich and satisfying, especially when seasoned well with garlic and paprika.

brown rice dirty rice
Swap white rice for cooked brown rice to boost fiber and make the dish a bit healthier. Be sure the brown rice is tender and fully cooked before adding.

low-sodium variation
Use low-sodium broth and skip added salt. Instead, enhance flavor with fresh herbs like thyme, oregano, and garlic for a heart-healthier version.

cheesy dirty rice
Stir in ½ to 1 cup of shredded cheddar or Monterey Jack cheese at the end of cooking. Let it melt through the hot rice mixture for a creamy, indulgent finish.

dirty rice with andouille sausage
Replace the ground sausage with sliced andouille sausage. Its smoky, spicy profile transforms the dish into a deeply flavorful, traditional Southern version.

FAQs

1. can i use pre-cooked shrimp?
Yes, you can use pre-cooked shrimp. Just add them at the end and heat through for 1–2 minutes to avoid overcooking.

2. what type of rice works best for dirty rice?
Long-grain white rice or jasmine rice are ideal. They stay fluffy and soak up the flavors without becoming mushy.

3. can i make this dish ahead of time?
Absolutely. Prepare the dish up to 2 days in advance and reheat it with a splash of broth or water before serving.

4. how spicy is this recipe?
This version is mildly seasoned. You can easily increase the heat by adding Cajun seasoning, hot sauce, or diced jalapeños.

5. is this recipe gluten-free?
It can be if all ingredients, including broth and sausage, are certified gluten-free. Always check product labels to be sure.

6. can i freeze shrimp dirty rice?
Yes, it freezes well. Cool completely, store in airtight containers or freezer bags, and freeze for up to 2 months.

7. how do i reheat leftovers?
Reheat in a skillet over medium heat with a splash of broth or water. You can also microwave it in short bursts, stirring in between.

8. what vegetables can i add to this recipe?
You can add celery, carrots, zucchini, or corn for more texture and nutrition without changing the flavor too much.

9. can i omit the pork sausage?
Yes, you can replace it with ground turkey, chicken sausage, or simply increase the hamburger meat for a pork-free version.

10. how do i prevent the rice from getting soggy?
Use fully cooked and cooled rice and avoid adding too much broth. Simmer until the liquid is mostly absorbed and the texture is fluffy.

Shrimp Dirty Rice is the ultimate blend of spice, texture, and Southern soul in one satisfying skillet. Whether you’re serving it for a casual dinner or dressing it up with extra seafood, this dish delivers every time. With easy prep and endless variations, it’s a recipe you’ll come back to again and again.

Print