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Shrimp Dirty Rice Recipe Card Your New Favorite Cajun Dish

Shrimp Dirty Rice Recipe Card Your New Favorite Cajun Dish - Featured Image
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Learn how to make delicious Shrimp Dirty Rice Recipe Card. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound medium shrimp, peeled and deveined
  • 2 cups cooked white rice (preferably day-old)
  • 1/2 pound ground pork or andouille sausage, finely chopped (optional for extra richness)
  • 1 medium onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 cup chicken broth or stock
  • 3 tablespoons vegetable oil or bacon grease
  • 2 green onions, sliced thin (for garnish)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Substitution tips: If you don’t have andouille sausage, smoked sausage or even a smoky bacon will work beautifully. For a gluten-free option, just double-check your broth and sausage ingredients. If shrimp isn’t your thing, diced chicken or turkey sausage makes a fine swap.

Instructions

  1. Start by prepping your ingredients. Chop the onion, bell pepper, celery, and garlic finely — this holy trinity is what Mama Lu called the foundation of any good southern dish.
  2. Heat a large skillet over medium-high heat and add 2 tablespoons of oil or bacon grease. If using sausage or ground pork, add it now. Cook until browned and crispy around the edges, about 5-7 minutes. Remove meat with a slotted spoon and set aside, leaving the drippings in the pan.
  3. Add the remaining tablespoon of oil to the skillet if needed. Toss in the diced onion, bell pepper, and celery. Sauté until softened and fragrant, about 5 minutes. Stir in the garlic and cook another minute. The kitchen should be smelling like a warm southern Sunday.
  4. Return the cooked meat to the skillet. Stir in smoked paprika, cayenne, thyme, and oregano. Let the spices toast with the veggies for 1-2 minutes to really bloom their flavors.
  5. Add the shrimp to the pan, stirring gently. Cook until just pink and opaque, about 3-4 minutes. Be careful not to overcook — shrimp can go from tender to rubbery fast.
  6. Stir in the cooked rice, breaking up any clumps with your spoon. Pour in the chicken broth and stir everything together. Let it simmer for 5 minutes, stirring occasionally, so the rice absorbs all that savory goodness.
  7. Season with salt and pepper to taste. Remember, seasoning is a dance — add a little, taste, and adjust until it feels just right.
  8. Turn off the heat and sprinkle the green onions and fresh parsley over the top. Serve hot, straight from the skillet, just like Mama Lu would’ve done.

Find it online: https://claracooking.com/shrimp-dirty-rice-recipe-card/