Save A hearty Southern classic, this Cajun dirty rice features fluffy rice tossed with aromatic vegetables, spiced sausage, and succulent shrimp for a meal bursting with bold flavors and comforting textures. It is a satisfying dish that brings the soul of Cajun cooking straight to your dinner table.
Save Dirty rice gets its name from the appearance of the rice after it is cooked with finely chopped meats and spices. While traditionally made with chicken livers for an authentic depth, this version adds succulent shrimp and smoky andouille sausage for a luxurious twist on a rustic favorite.
Ingredients
- 225 g (8 oz) smoked andouille sausage, sliced
- 225 g (8 oz) large raw shrimp, peeled and deveined
- 150 g (5 oz) chicken livers, finely chopped (optional)
- 200 g (1 cup) long-grain white rice, uncooked
- 1 medium yellow onion, finely diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 spring onions, sliced (for garnish)
- 1 1/2 tsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 480 ml (2 cups) low-sodium chicken broth
- 2 tbsp vegetable oil or unsalted butter
Instructions
- Step 1
- Rinse the rice under cold water until the water runs clear. Set aside to drain.
- Step 2
- Heat 1 tablespoon oil in a large skillet or Dutch oven over medium heat. Add sliced sausage and cook for 3–4 minutes until browned. Remove sausage and set aside.
- Step 3
- Add remaining oil. If using chicken livers, sauté them for 2–3 minutes until browned and cooked through. Remove and set aside with sausage.
- Step 4
- Add onion, bell pepper, and celery to the pan. Sauté for 5–6 minutes until softened. Stir in garlic and cook for 1 minute.
- Step 5
- Stir in the rice and toast for 2 minutes, coating grains in oil and aromatics.
- Step 6
- Add Cajun seasoning, paprika, thyme, oregano, cayenne, salt, and black pepper. Mix well.
- Step 7
- Return sausage and livers to the pan. Pour in the chicken broth, scraping any browned bits from the bottom. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
- Step 8
- Arrange the shrimp on top of the rice. Cover and cook for 5–7 more minutes, until shrimp are pink and rice is tender.
- Step 9
- Remove from heat, fluff rice with a fork, and let rest for 5 minutes.
- Step 10
- Garnish with spring onions. Serve hot.
Zusatztipps für die Zubereitung
Rinsing the rice is a crucial step to ensure the grains stay fluffy and distinct rather than becoming mushy. Toasting the rice for a few minutes before adding the broth helps develop a nutty flavor and ensures each grain is seasoned.
Varianten und Anpassungen
You can substitute chicken livers with finely chopped mushrooms for a variation that omits the offal. For a vegetarian version, omit the sausage and shrimp entirely and use vegetable broth. Adjust the heat by adding more or less cayenne pepper depending on your preference.
Serviervorschläge
Garnish the steaming dish with fresh spring onions. For extra flavor, add a splash of hot sauce or a squeeze of fresh lemon before serving. This meal pairs perfectly with a cold lager or a chilled glass of Sauvignon Blanc.
Save This Cajun dirty rice with shrimp and sausage is a complete meal in one pan, bringing bold Southern heat and comforting textures to your table. Enjoy the robust flavors of this timeless Louisiana classic.
Recipe FAQ
- → What type of rice works best for this dish?
Long-grain white rice is ideal due to its fluffiness and ability to absorb the spices without becoming mushy.
- → Can I use other proteins instead of sausage and shrimp?
Yes, chicken livers or chopped mushrooms can be used to maintain authentic flavor or cater to vegetarian preferences.
- → How spicy is this dish and can it be adjusted?
The dish has a moderate heat from Cajun seasoning and optional cayenne pepper, which can be decreased or omitted to suit your taste.
- → What cooking equipment is recommended?
A large skillet or Dutch oven with a lid is needed for even cooking and simmering.
- → How should leftovers be stored?
Keep leftovers refrigerated in an airtight container and consume within 2-3 days for best taste and safety.