Shrimp Dirty Rice Skillet (Print Version)
Hearty blend of shrimp, sausage, and beef with aromatic rice, vegetables, and Cajun flavors.
# Ingredients:
→ Proteins
01 -
450 grams ground beef
02 -
450 grams ground pork sausage
03 -
12 medium shrimp, peeled, deveined, tails removed
→ Grains
04 -
4 cups cooked white rice
→ Liquids
05 -
480 milliliters chicken broth (prepared from bouillon)
→ Vegetables
06 -
1.5 cups mixed onions and bell peppers, finely chopped
→ Pantry Staples
07 -
3 tablespoons vegetable oil, divided
08 -
1/4 cup plain flour
→ Seasonings
09 -
1 teaspoon seafood seasoning
10 -
1 tablespoon dried oregano
11 -
3 teaspoons minced 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
# Instructions:
01 -
Toss shrimp with seafood seasoning until evenly coated.
02 -
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook shrimp 2–3 minutes per side, until opaque and curled into a C-shape. Remove shrimp from skillet and set aside.
03 -
In the same skillet, add remaining 1 tablespoon vegetable oil. Introduce ground beef and pork sausage. Sauté, breaking up with a spoon, until meats begin to brown.
04 -
Add onions, bell peppers, and minced garlic to the browning meats. Cook until vegetables are softened and meats are fully browned.
05 -
Sprinkle oregano, thyme, garlic powder, onion powder, chili powder, pepper, salt, and cayenne over the mixture. Stir in flour to combine and coat evenly.
06 -
Pour in chicken broth, scraping up any browned bits. Bring to a gentle simmer and cook for 5–7 minutes, allowing flavors to meld and sauce to thicken slightly.
07 -
Fold in cooked rice, mixing thoroughly. Continue to simmer for an additional 5 minutes until the rice is heated through and fully coated.
08 -
Return seared shrimp to the skillet, gently incorporating with the rice mixture. Adjust seasoning as needed and serve hot.
# Notes:
01 -
For a more pronounced savory profile, select high-quality chicken broth and cook rice a day in advance for enhanced texture.