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Spicy Shrimp and Sausage Dirty Rice

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A flavorful dish that combines shrimp and sausage with seasoned rice, capturing the essence of New Orleans cuisine.

Ingredients

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  • 1 pound of shrimp, peeled and deveined
  • 1 pound of smoked sausage, sliced
  • 2 cups of long-grain rice
  • 4 cups of chicken broth
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 stalks of celery, diced
  • 3 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 2 tablespoons of Cajun seasoning
  • 1 teaspoon of cayenne pepper (adjust to taste)
  • 1/2 teaspoon of black pepper
  • Salt to taste
  • 2 bay leaves
  • 1 tablespoon of Worcestershire sauce
  • 1 cup of green onions, chopped (for garnish)
  • 1/4 cup of fresh parsley, chopped (for garnish)

Instructions

  1. Begin by preparing all your ingredients. Peel and devein the shrimp, and slice the smoked sausage. Dice the onion, bell pepper, celery, and mince the garlic.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the sliced smoked sausage and cook for about 5 minutes until browned. Remove the sausage and set it aside.
  3. In the same pot, add the diced onion, bell pepper, celery, and garlic. Sauté the vegetables for about 5-7 minutes until softened and fragrant.
  4. Stir in the Cajun seasoning, cayenne pepper, black pepper, and salt. Cook for another 1-2 minutes, toasting the spices.
  5. Add the rice to the pot and stir well to coat the grains with the spice mixture. Allow the rice to toast for about 2 minutes.
  6. Pour in the chicken broth, and add the bay leaves and Worcestershire sauce. Bring the mixture to a boil.
  7. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the rice is cooked and has absorbed most of the liquid.
  8. After 15 minutes, gently fold in the shrimp and the cooked sausage. Cover the pot again and cook for an additional 5 minutes, until the shrimp are pink and cooked through.
  9. Remove the pot from heat, discard the bay leaves, and fluff the rice with a fork.
  10. Serve hot, garnished with chopped green onions and fresh parsley.

Notes

Adjust cayenne pepper to taste. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://recypez.com/dirty-rice-spicy-shrimp-sausage/

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