Description
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
Instructions
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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.
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Add another tbsp of oil to the skillet and brown the hamburger meat and pork sausage until fully cooked. Drain excess grease if needed.
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Add chopped onions and bell peppers to the meat mixture and sauté until softened, about 5-7 minutes.
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Pour in the broth and bring to a gentle simmer, scraping the bottom to deglaze the pan.
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Stir in the cooked rice and combine everything well, letting the rice soak up all the flavors.
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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.
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Taste and adjust seasoning if needed before serving hot.
Notes
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.