Shrimp And Sausage Dirty Rice (Printer-friendly)

Juicy shrimp and spicy sausage combine with vegetables in this seasoned rice dish. A hearty Creole-inspired one-pan meal.

# What You'll Need:

→ Meats & Seafood

01 - 1/2 lb medium raw shrimp, peeled and deveined
02 - 1/2 lb andouille or smoked sausage, sliced

→ Vegetables

03 - 1 small onion, finely diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 garlic cloves, minced
07 - 2 scallions, sliced for garnish
08 - 2 tbsp fresh parsley, chopped for garnish

→ Rice & Liquids

09 - 1 cup long grain white rice
10 - 2 cups low-sodium chicken broth
11 - 1 tbsp tomato paste

→ Spices & Seasonings

12 - 2 tsp Creole seasoning
13 - 1 tsp paprika
14 - 1/2 tsp dried thyme
15 - 1/2 tsp salt, or to taste
16 - 1/4 tsp black pepper
17 - 2 tbsp vegetable oil

# How To Make It:

01 - Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add sliced sausage and cook until browned, about 5 minutes. Remove sausage with a slotted spoon and set aside.
02 - Add the remaining oil to the same pan. Sauté onion, bell pepper, and celery for 4-5 minutes until softened. Add garlic and cook for 30 seconds, until fragrant.
03 - Stir in the rice and toast for 1 minute, stirring often. Add tomato paste, paprika, thyme, Creole seasoning, salt, and black pepper. Mix well to combine.
04 - Pour in chicken broth, scraping any browned bits from the bottom. Bring to a boil. Reduce heat, cover, and simmer for 18 minutes, until rice is just tender.
05 - Uncover, gently stir in the shrimp and cooked sausage. Lay shrimp on top of the rice, cover, and cook another 5-7 minutes until shrimp are pink and opaque and rice is fully cooked.
06 - Remove from heat. Fluff rice with a fork. Garnish with scallions and parsley. Serve hot.

# Expert Tips:

01 -
  • Everything cooks in one pan, meaning less cleanup and more time enjoying dinner
  • The combination of juicy shrimp and smoky andouille creates layers of flavor that develop while the rice simmers
02 -
  • Resist the urge to lift the lid while the rice simmers, or you will let out steam and risk gummy rice
  • The shrimp cook very quickly, so add them only in the final few minutes to keep them tender and juicy
03 -
  • Let the sausage get really brown and crispy, almost bacon-like, for maximum flavor impact
  • If the rice seems too dry before adding shrimp, splash in a little more broth rather than letting it stick

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