Cajun Dirty Rice Shrimp Sausage (Print Version)

Fluffy rice combined with spiced sausage, succulent shrimp, and aromatic vegetables in a Southern-inspired dish.

# What You'll Need:

→ Proteins

01 - 8 oz smoked andouille sausage, sliced
02 - 8 oz large raw shrimp, peeled and deveined
03 - 5 oz chicken livers, finely chopped (optional)

→ Rice

04 - 1 cup long-grain white rice, uncooked

→ Vegetables

05 - 1 medium yellow onion, finely diced
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
09 - 2 spring onions, sliced for garnish

→ Spices and Herbs

10 - 1½ teaspoons Cajun seasoning
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon dried thyme
13 - ½ teaspoon dried oregano
14 - ¼ teaspoon cayenne pepper (optional)
15 - Salt and freshly ground black pepper to taste

→ Liquids

16 - 2 cups low-sodium chicken broth
17 - 2 tablespoons vegetable oil or unsalted butter

# How-To Steps:

01 - Rinse the rice under cold water until the water runs clear. Set aside to drain.
02 - 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.
03 - Add remaining oil. If using chicken livers, sauté them for 2-3 minutes until browned and cooked through. Remove and set aside with sausage.
04 - Add onion, bell pepper, and celery to the pan. Sauté for 5-6 minutes until softened. Stir in garlic and cook for 1 minute.
05 - Stir in the rice and toast for 2 minutes, coating grains in oil and aromatics.
06 - Add Cajun seasoning, paprika, thyme, oregano, cayenne, salt, and black pepper. Mix well.
07 - Return sausage and livers (if using) 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.
08 - Arrange the shrimp on top of the rice. Cover and cook for 5-7 more minutes, until shrimp are pink and rice is tender.
09 - Remove from heat, fluff rice with a fork, and let rest for 5 minutes.
10 - Garnish with spring onions and serve hot.

# Expert Advice:

01 -
  • It tastes like a restaurant dish but comes together in under an hour, which means weeknight dinners suddenly feel fancy.
  • The sausage and shrimp cook together beautifully, giving you two proteins for the price of one meal and zero fussy timing.
  • One pan means cleanup is actually manageable, and honestly that matters when dinner smells this good.
02 -
  • Never skip rinsing the rice or you'll end up with a starchy, clumpy mess that ruins the whole dish; this single step changed my dirty rice from mediocre to memorable.
  • The shrimp cook from steam, not from boiling in liquid, so arrange them on top of the rice rather than stirring them in early, which keeps them tender instead of rubbery.
  • Taste the liquid before you cover it for the final cooking phase, because the sausage, livers if using, and broth all contribute salt, and it's easier to adjust now than after.
03 -
  • Make your own Cajun seasoning at home if you want full control: combine paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, and cayenne in whatever proportions feel right to you.
  • Cook this in a Dutch oven if you have one, because the heavy bottom and sides distribute heat so evenly that you get fewer hot spots and better browning on the meat and vegetables.
  • Leftovers actually improve the next day because the flavors have time to meld, so don't hesitate to make this a day ahead and reheat gently with a splash of broth to loosen it back up.
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