Shrimp Dirty Rice with Ground Sausage and Vegetables (Print version)

A hearty one-skillet Cajun dinner with shrimp, ground sausage, dirty rice, and the holy trinity of vegetables. Ready in about 45 minutes.

# Ingredients:

For the rice base

01 - 1 tablespoon olive oil or vegetable oil
02 - 8 oz (225 g) ground andouille or pork sausage
03 - 1 medium yellow onion, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 1/2 teaspoons Cajun seasoning
08 - 1 cup (200 g) long-grain white rice
09 - 2 cups (480 ml) low-sodium chicken broth
10 - 1 bay leaf

For the shrimp and finish

11 - 8 oz (225 g) medium shrimp, peeled and deveined
12 - 3 green onions, sliced
13 - 2 tablespoons fresh parsley, chopped
14 - Hot sauce to taste (optional)
15 - Salt and black pepper

# Instructions:

01 - Pat the shrimp dry and season lightly with salt and pepper. Heat the oil in a large deep skillet over medium-high heat. Cook the shrimp for 1-2 minutes per side until just pink, then transfer to a plate.
02 - Add the ground sausage to the same skillet and break it up with a wooden spoon. Cook until deeply browned and crispy in spots, about 5-7 minutes. Transfer to the plate with the shrimp, leaving the fat in the pan.
03 - Add the onion, bell pepper, and celery to the skillet. Cook until tender and the edges start to color, about 5 minutes. Stir in the garlic and Cajun seasoning and cook for 30 seconds until fragrant.
04 - Add the rice and stir for 1-2 minutes so every grain is coated in the seasoned fat. Pour in the chicken broth and tuck in the bay leaf. Bring to a boil, reduce heat to low, cover tightly, and simmer for 18-20 minutes. Do not lift the lid.
05 - Remove from heat and let stand for 5 minutes. Fluff the rice with a fork, then gently fold in the shrimp, sausage, green onions, and parsley. Taste and adjust with salt, pepper, or hot sauce as needed.

# Good to know:

01 - Let the pot stand off the heat for 5 minutes before fluffing so the rice finishes steaming.
02 - Best served immediately while the rice is fluffy and the shrimp are tender.

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