Shrimp Sausage Dirty Rice (Print Version)

# Ingredients:

→ Main proteins

01 - 1 pound ground beef
02 - 1 pound ground sausage
03 - 10-12 large shrimp, peeled and deveined

→ Rice and vegetables

04 - 4 cups cooked rice
05 - 2 cups chicken broth
06 - 1½ cups onions and bell peppers, chopped
07 - 3 teaspoons minced garlic
08 - 3 tablespoons vegetable oil, divided

→ Seasonings and spices

09 - 1 teaspoon seafood seasoning
10 - ¼ cup all-purpose flour
11 - 1 tablespoon dried oregano
12 - 1 teaspoon dried thyme
13 - 1 tablespoon garlic powder
14 - 1 teaspoon onion powder
15 - 1 teaspoon chili powder
16 - ½ teaspoon black pepper
17 - Salt to taste
18 - Pinch of cayenne pepper (optional)

# Instructions:

01 - Season shrimp with seafood seasoning. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
02 - Add the remaining 1 tablespoon of oil to the same skillet. Add ground beef and ground sausage, cooking until browned and crumbled, about 6-8 minutes.
03 - Add chopped onions, bell peppers, and minced garlic to the meat. Cook for 5 minutes until vegetables start to soften.
04 - Stir in oregano, thyme, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne if using. Sprinkle flour over everything and stir well to coat.
05 - Pour in chicken broth and stir to combine. Let simmer for 5-7 minutes until the mixture thickens slightly.
06 - Add the cooked rice and stir well to combine with all the flavors. Simmer for 5 minutes, stirring occasionally.
07 - Gently fold in the cooked shrimp and heat through for 1-2 minutes. Taste and adjust seasonings as needed. Serve hot.

# Notes:

01 - This is authentic Louisiana-style dirty rice with a seafood twist - bold, spicy, and incredibly satisfying.
02 - Use day-old rice if possible, as it holds up better and doesn't get mushy when mixed with the other ingredients.
03 - Adjust the cayenne pepper to your heat preference - a little goes a long way!
04 - This dish tastes even better the next day as the flavors meld together beautifully.

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