Name: Dirty Rice with Shrimp
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 1/2 cups long-grain white rice -; 2 1/2 cups chicken or seafood stock, divided -; 1 cup water -; 2 tablespoons vegetable oil, divided -; 1/2 pound smoked sausage or Andouille sausage, sliced -; 1 pound bulk spicy pork sausage -; 1 medium yellow onion, diced -; 1 green bell pepper, seeds removed and roughly chopped -; 3 celery ribs, roughly chopped -; 4 cloves garlic, minced -; 1 scotch bonnet pepper, seeded and chopped (optional) -; 1 tablespoon Cajun or Creole seasoning blend (see recipe note) -; 1 teaspoon dried thyme -; Salt, to taste -; 12 to 15 jumbo shrimp (approximately 8 ounces), peeled and deveined -; Green onion or fresh parsley, chopped, for garnish -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Dirty Rice with Shrimp

1. 1 1/2 cups long-grain white rice -

2. 2 1/2 cups chicken or seafood stock, divided -

3. 1 cup water -

4. 2 tablespoons vegetable oil, divided -

5. 1/2 pound smoked sausage or Andouille sausage, sliced -

6. 1 pound bulk spicy pork sausage -

7. 1 medium yellow onion, diced -

8. 1 green bell pepper, seeds removed and roughly chopped -

9. 3 celery ribs, roughly chopped -

10. 4 cloves garlic, minced -

11. 1 scotch bonnet pepper, seeded and chopped (optional) -

12. 1 tablespoon Cajun or Creole seasoning blend (see recipe note) -

13. 1 teaspoon dried thyme -

14. Salt, to taste -

15. 12 to 15 jumbo shrimp (approximately 8 ounces), peeled and deveined -

16. Green onion or fresh parsley, chopped, for garnish -

How to cook deliciously - Dirty Rice with Shrimp

1. Stage

Prepare the rice: In a medium lidded pot, add the rice (no need to rinse it), 2 cups chicken or seafood stock, and 1 cup water. Set it over medium heat and bring it to a boil. As soon as it comes up to a boil, lower the heat down to a simmer and place the lid on. Cook for 10 minutes then turn the heat off. Do not open the lid so that the rice can finish cooking in the steam. Set it aside.

2. Stage

Cook the andouille sausage: Heat 1 tablespoon oil in a large lidded skillet or Dutch oven over medium-high heat. Add the andouille sausage and cook until browned and crispy around the edges, about 5 minutes. Remove them from the skillet with a slotted spoon onto a paper towel-lined plate to soak up the grease.

3. Stage

Cook the bulk sausage and vegetables: In the same Dutch oven, heat the remaining 1 tablespoon oil over medium-high heat and brown the bulk sausage for about 5 minutes. Use the edge of the slotted spoon to crumble the sausage into small pieces. The smaller the better because you’ll get an even distribution of sausage in each bite. Add the onions, bell pepper, and celery. Sauté until the vegetables are slightly soft, about 3 minutes. Use a spoon to scrape up the browned bits that may be stuck to the bottom and sides of the pot. The moisture released from the onions should help get the bits off. Don’t worry about getting all the bits—you’ll deglaze the skillet soon.

4. Stage

Season, and return the andouille sausage: Stir in garlic, scotch bonnet (if using), Cajun or Creole seasoning, and dried thyme. Cook for 2 minutes until the garlic is fragrant. Return the andouille sausage to the pot.

5. Stage

Deglaze and fold in cooked rice: Add the remaining 1/2 cup chicken or seafood stock, while scraping the bottom of the skillet to pick up all of the browned bits. Lower the heat to a simmer. Gently fold the cooked rice into the mixture until evenly distributed. Be sure not to mix too vigorously as the rice will break and become mushy. Taste and adjust seasoning with more salt, if needed.

6. Stage

Add shrimp and garnish: Arrange the shrimp evenly on top of the rice, and cover the pot. Cook for 2 to 3 minutes until the shrimp are bright pink, firm when poked, and cooked through. The steam from the skillet will cook the shrimp—how long it takes to cook depends on the size of the shrimp. Garnish with chopped green onions or parsley, and serve. Transfer leftovers into an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. Reheat in the microwave in 1-minute intervals until heated through, stirring the rice between each interval. Did you love the recipe? Leave us stars below!