Shrimp Dirty Rice Skillet

This shrimp dirty rice skillet is a satisfying onepan meal bursting with bold, smoky Cajun flavors. Combining ground beef, pork sausage, and seared shrimp with a medley of aromatic vegetables and spices, it creates a comforting dish perfect for nourishing weeknight dinners or impressing guests with Southern charm.

I first made this during a family gathering, and it quickly became a favorite because it balances savory heat with the tender, slightly sweet shrimp. It’s the kind of dish that brings warmth and a little bit of celebration to the table.

Ingredients

• Ground beef: 450 grams provides richness and a hearty bite choose fresh lean beef for the best flavor
• Ground pork sausage: 450 grams adds juicy, spiced depth opt for good-quality sausage for authenticity
• Medium shrimp: 12 peeled and deveined lends a tender seafood touch select firm and fresh shrimp without a fishy odor
• Cooked white rice: 4 cups preferably dayold rice helps absorb the flavors evenly freshly cooked separated rice can work too
• Chicken broth: 480 milliliters adds moisture and enriches the casserole flavors use low sodium broth to control salt
• Mixed onions and bell peppers: 1.5 cups finely chopped create the classic Cajun base pick fresh, crisp vegetables for texture
• Vegetable oil: 3 tablespoons divided for sautéing choose a neutral oil to keep flavors balanced
• Plain flour: 1/4 cup thickens the sauce use allpurpose flour for the best results
• Seafood seasoning: 1 teaspoon infuses the shrimp with coastal flavors a blend containing paprika and herbs works well
• Dried oregano: 1 tablespoon provides fresh herby notes use aromatic dried oregano
• Minced garlic: 3 teaspoons for pungent, savory punch fresh is always best
• Dried thyme: 1 teaspoon adds an earthy herbaceous quality complementing meat and seafood
• Garlic powder: 1 tablespoon intensifies garlic taste boosting seasoning depth
• Onion powder: 1 teaspoon offers subtle sweetness helps round out the spice mix
• Chili powder: 1 teaspoon lends gentle warmth choose a balanced blend for flavor not just heat
• Ground black pepper: 1/2 teaspoon or to taste sharpens the seasoning adjust as preferred
• Salt: 1/2 teaspoon or to taste enhances all flavors balance carefully
• Cayenne pepper: pinch gives subtle heat adds complexity without overpowering

Instructions

Sear the shrimp:

Toss peeled and deveined shrimp with seafood seasoning until coated evenly. Heat two tablespoons of vegetable oil in a large skillet over mediumhigh heat. Cook shrimp two to three minutes per side until opaque and curled into a Cshape. Remove and set aside to keep moist and avoid overcooking.

Brown the meats:

Add remaining one tablespoon of vegetable oil to the skillet. Add ground beef and pork sausage, breaking the meat into smaller pieces with a wooden spoon. Cook while stirring frequently until the meat browns and releases savory aromas.

Sauté the vegetables:

Add finely chopped onions, bell peppers, and minced garlic to the skillet with the meats. Cook over medium heat until the vegetables soften and the meat is fully browned. This builds the flavor base and softens the veggies.

Add the seasoning and flour:

Sprinkle dried oregano, thyme, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne pepper evenly over the meat and vegetables. Stir gently to combine. Sprinkle the flour over the mixture and stir well so everything is coated. The flour will thicken the sauce nicely.

Simmer with broth:

Pour in chicken broth while scraping up any brown bits stuck to the pan as they add extra flavor. Bring the skillet to a gentle simmer and cook for five to seven minutes. The sauce will thicken slightly and the spices meld into a rich blend.

Add the rice:

Fold in cooked white rice, mixing thoroughly to coat every grain with the sauce. Simmer for another five minutes to heat the rice and blend the flavors.

Finish with shrimp and adjust seasoning:

Return the seared shrimp to the skillet, folding gently to avoid breaking. Taste and add more salt or pepper if needed. Serve immediately while hot and fragrant.

The shrimp is my favorite ingredient because it adds a lovely sweetness that balances the spicy, savory meat flavors. I vividly recall serving this to a friend new to Cajun cuisine, and watching their eyes light up with each bite reminded me how food can wonderfully bridge cultures.

Storage Tips

Store any leftovers in an airtight container in the refrigerator where it stays fresh for up to three days. Gently reheat on the stovetop with a little broth to keep the rice from drying out. This dish also freezes nicely so you can easily double the recipe and save half for a future quick meal.

Ingredient Substitutions

If pork sausage is unavailable try Italian sausage or chorizo for a flavorful variation. For a lighter meal use ground turkey instead of beef and sausage. Brown rice can replace white though it results in a heartier texture and needs longer cooking. Shrimp can be swapped with diced chicken breast or firm white fish depending on preference.

Serving Suggestions

Serve this skillet alongside a crisp green salad to balance the heartiness with fresh crunch. A slice of crusty bread is ideal for soaking up the rich sauce. For a special touch pair with a cold beer or a glass of chilled white wine like Sauvignon Blanc which cuts through the richness beautifully.

This dish always brings a little Southern warmth to my kitchen, and the blend of flavors makes it a reliable goto for impressively simple comfort food.

Common Recipe Questions

→ What type of rice works best for this dish?

Day-old cooked white rice is ideal as it is drier and prevents the skillet from becoming mushy when combined with other ingredients.

→ Can I substitute the meats used here?

Yes, ground turkey or chicken can replace beef and pork sausage, though sausage adds a distinct, savory flavor.

→ How do I ensure the shrimp stays tender when cooking?

Cook shrimp quickly over medium-high heat until opaque and curled into a C-shape, avoiding overcooking to keep them tender.

→ What is the role of flour in this skillet?

The flour thickens the sauce as the chicken broth simmers, helping coat the rice and meats with a rich texture.

→ Can I adjust the spice level in this dish?

Yes, reduce or omit chili powder and cayenne pepper for a milder taste, or increase them to add extra heat according to preference.