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.