Shrimp Dirty Rice Skillet (Printable Recipe)
Creole-inspired one-pan dish with shrimp, sausage, rice, and bold Cajun spices for comfort food satisfaction.
# Ingredients You'll Need:
→ Proteins
01 -
450 grams ground beef, 80-85% lean
02 -
450 grams ground pork sausage
03 -
12 medium shrimp, peeled, deveined, tails removed
→ Base Ingredients
04 -
4 cups cooked white rice, preferably day-old
05 -
480 milliliters chicken broth
06 -
1.5 cups mixed onions and bell peppers, finely chopped
07 -
3 tablespoons vegetable oil, divided
08 -
1/4 cup plain flour
→ Seasonings & Aromatics
09 -
1 teaspoon seafood seasoning
10 -
1 tablespoon dried oregano
11 -
3 teaspoons minced fresh garlic
12 -
1 teaspoon dried thyme
13 -
1 tablespoon garlic powder
14 -
1 teaspoon onion powder
15 -
1 teaspoon chili powder
16 -
0.5 teaspoon ground black pepper, or to taste
17 -
0.5 teaspoon salt, or to taste
18 -
1 pinch cayenne pepper
# Steps to Follow:
01 -
Toss shrimp with seafood seasoning until evenly coated. This initial seasoning gives the shrimp enhanced flavor that will stand out against the rich meat and rice mixture.
02 -
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place seasoned shrimp in a single layer and cook 2-3 minutes per side until pink, opaque, and curled into a loose C-shape. Remove and set aside to maintain tenderness.
03 -
Add remaining oil to the same skillet. Add ground beef and sausage, breaking up clumps with a spoon. Sauté over medium heat for 8 minutes until well-browned. The fond developing in the pan adds essential flavor depth.
04 -
Add diced onions, bell peppers, and minced garlic to the browned meat. Cook 5 minutes, stirring frequently, until onions become glossy and peppers soften. The vegetables will deglaze the pan and integrate into the flavor base.
05 -
Sprinkle in oregano, thyme, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne. Stir in flour, ensuring even distribution to coat meat and vegetables. This prevents lumps while adding body to the sauce.
06 -
Pour chicken broth while scraping the bottom of the skillet to dissolve browned bits. Bring to a simmer and cook 5-7 minutes until mixture thickens slightly and flavors meld together.
07 -
Fold in cooked rice, ensuring every grain mixes with the saucy mixture. Reduce heat to low and simmer 5 minutes. The rice will absorb flavors while maintaining its texture.
08 -
Gently return cooked shrimp to the skillet. Stir carefully to distribute throughout the rice and heat until just warmed through. Taste and adjust seasoning as needed. Serve immediately while hot.
# Extra Tips:
01 -
Let cooked rice cool on a tray before adding to the skillet for fluffier results
02 -
Do not rush browning the meat - proper caramelization creates complex flavor layers
03 -
Taste throughout cooking to customize spice level to your preference
04 -
Day-old rice works best as it has less moisture and better texture for this dish
05 -
Leftovers keep 4 days refrigerated and freeze beautifully for up to 3 months