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Savory Shrimp Dirty Rice with Bell Peppers That Will Spice Up Your Dinner

Savory Shrimp Dirty Rice with Bell Peppers That Will Spice Up Your Dinner - Featured Image
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Learn how to make delicious Savory Shrimp Dirty Rice with Bell Peppers. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound medium shrimp, peeled and deveined
  • 1 ½ cups long-grain white rice
  • 3 cups low-sodium chicken broth (or vegetable broth for a lighter taste)
  • 1 cup finely chopped yellow onion
  • 1 cup diced green bell pepper
  • 1 cup diced red bell pepper
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or rendered bacon fat
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper (adjust to your heat preference)
  • ½ teaspoon black pepper
  • 1 teaspoon kosher salt (or to taste)
  • ½ cup chopped fresh parsley
  • 2 green onions, sliced thin
  • Optional: ½ cup finely chopped cooked andouille sausage or smoked ham

Substitution tips: If you don’t have andouille, smoked sausage, or ham, feel free to leave it out or swap in a smoky vegetarian sausage. Brown rice works too but will need extra cooking time and liquid. And if fresh bell peppers aren’t at their peak, frozen diced peppers can step in just fine.

Instructions

  1. Rinse the rice under cold water until the water runs clear. This removes excess starch and helps keep the rice fluffy.
  2. Heat 1 tablespoon of olive oil or bacon fat in a large skillet or heavy-bottomed pot over medium heat. Add the chopped onions, green and red bell peppers, and sauté until soft and fragrant—about 5 to 7 minutes. This step always reminds me of Mama Lu’s kitchen, where the smell of sizzling onions meant dinner was near.
  3. Add the minced garlic and cook for another minute, stirring constantly to avoid burning. The garlic’s aroma is like a secret handshake—inviting and unmistakable.
  4. If you’re using andouille sausage or ham, stir it in now and let it brown slightly, about 3 to 4 minutes. This adds a smoky depth that’s hard to beat.
  5. Stir in the rinsed rice, coating it well with the vegetables and fat. Toast the rice for about 2 minutes, which brings out a nuttier flavor.
  6. Pour in the chicken broth and add smoked paprika, thyme, cayenne pepper, black pepper, and salt. Stir to combine.
  7. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Resist the urge to lift the lid during cooking—you want that steam to work its magic.
  8. While the rice cooks, toss the shrimp with a pinch of salt and pepper. In a separate skillet, heat the remaining tablespoon of oil over medium-high heat. Cook the shrimp for about 2 minutes per side, until they turn pink and curl up nicely. They cook fast, so keep an eye on them!
  9. Once the rice is done, gently fold the cooked shrimp into the pot, along with chopped parsley and sliced green onions. Let it sit covered for a couple of minutes so the flavors marry.
  10. Give it a final stir, taste for seasoning, and adjust salt or cayenne if you like a little more kick.
  11. Serve hot, straight from the pot, and savor each bite like it’s a family story told around the kitchen table.

Find it online: https://claracooking.com/savory-shrimp-dirty-rice-with-bell-peppers/