Shrimp Sausage Dirty Rice combines ground beef, ground sausage, seasoned shrimp, cooked rice, vegetables, and a lightly thickened chicken-broth base in one substantial skillet. Oregano, thyme, garlic, onion, chili powder, and optional cayenne build the bold Cajun-style profile without hiding the seafood.
The recipe yields 6 bowls in 45 minutes, using 20 minutes of preparation and 25 minutes of listed cooking time. Cooking the shrimp first and folding it back in only at the end keeps it distinct and tender.
Shrimp Sausage Dirty Rice Ingredients
Use 1 pound ground beef, 1 pound ground sausage, and 10–12 large peeled and deveined shrimp. Add 4 cups cooked rice, 2 cups chicken broth, 1½ cups chopped onions and bell peppers, 3 teaspoons minced garlic, and 3 tablespoons vegetable oil divided.
Season with 1 teaspoon seafood seasoning, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, ½ teaspoon black pepper, salt to taste, and an optional pinch cayenne. Keep ¼ cup all-purpose flour for thickening.
If you enjoy this recipe, you may also like Cheesy Pepperoni Stromboli.
How to Make Shrimp Sausage Dirty Rice
- Season shrimp with 1 teaspoon seafood seasoning. Heat 2 tablespoons oil over medium-high and cook shrimp 2–3 minutes per side; remove.
- Add the remaining 1 tablespoon oil, beef, and sausage; brown and crumble for 6–8 minutes.
- Add 1½ cups onions and peppers plus 3 teaspoons garlic; cook 5 minutes.
- Add oregano, thyme, garlic powder, onion powder, chili powder, pepper, salt, and optional cayenne. Sprinkle over ¼ cup flour and stir.
- Pour in 2 cups broth and simmer 5–7 minutes.
- Add 4 cups cooked rice and simmer 5 minutes.
- Fold in shrimp, heat 1–2 minutes, adjust seasoning, and serve.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Season and Sear the Shrimp First
Brown Beef and Sausage Together
Soften the Vegetables for Five Minutes
Add the Full Seasoning Blend
Coat the Meat with One-Quarter Cup Flour
Pour in Broth and Simmer
Fold in Four Cups Cooked Rice
Return the Shrimp Only at the End
Portion Six Hot Bowls
Cool and Store Leftovers Safely
Conclusion
Season and sear 10–12 shrimp in 2 tablespoons oil for 2–3 minutes per side, then remove. Brown 1 pound each beef and sausage in the remaining oil for 6–8 minutes. Cook vegetables and garlic 5 minutes, add seasonings and ¼ cup flour, then 2 cups broth for 5–7 minutes. Stir in 4 cups cooked rice for 5 minutes and return shrimp for 1–2 minutes.
Frequently Asked Questions
- → Is the four-cup rice measurement cooked or dry?
Use exactly 4 cups already-cooked rice. Day-old rice works especially well because the grains stay firm.
- → How many shrimp go into dirty rice?
Use 10–12 large shrimp, peeled and deveined, and season them with 1 teaspoon seafood seasoning.
- → When should the shrimp return to the skillet?
Fold them in after the rice has simmered, then heat for only 1–2 minutes before serving.
- → How spicy is this dirty rice?
Chili powder and black pepper provide warmth; the pinch of cayenne is optional and can be omitted.