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Shrimp Dirty Rice

A hearty Louisiana-inspired dish combining savory ground meats with perfectly seasoned shrimp and rice for a flavorful one-pot meal that's sure to satisfy.  
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main-course
Cuisine: Cajun/Creole
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb hamburger meat
  • 1 lb ground pork sausage
  • 10-12 shrimp tail-off and deveined
  • 4 cups cooked rice
  • 2 cups chicken broth Better Than Bouillon recommended
  • 1.5 cups mixed onions and bell peppers chopped
  • 3 tbsp vegetable oil divided
  • 1 tsp seafood seasoning
  • 1/4 cup flour
  • 1 tbsp oregano
  • 3 tsp minced garlic
  • 1 tsp thyme
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • Pinch of cayenne pepper optional

Method
 

  1. Season and Cook the Shrimp
  2. Season the shrimp with seafood seasoning. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside to prevent overcooking while you prepare the rest of the dish.
  3. Brown the Meats
  4. Heat the remaining tablespoon of vegetable oil in a large skillet over medium heat. Add the hamburger meat and ground pork sausage, breaking them apart with a wooden spoon. Cook until fully browned, about 8-10 minutes. Add the chopped onions, bell peppers, and minced garlic to the meat mixture. Continue cooking for another 5 minutes until the vegetables have softened and become fragrant.
  5. Season and Thicken the Mixture
  6. Sprinkle all the dry seasonings over the meat and vegetable mixture – oregano, thyme, garlic powder, onion powder, chili powder, pepper, salt, and cayenne pepper if using. Stir well to evenly distribute the spices. Sprinkle the flour over the mixture and stir continuously for about 2 minutes to cook off the raw flour taste. Gradually pour in the chicken broth while stirring to prevent lumps from forming. Allow the mixture to simmer for 5-7 minutes until it thickens to a gravy-like consistency.
  7. Combine with Rice and Finish the Dish
  8. Add the cooked rice to the skillet, folding it into the meat mixture until well combined and evenly coated with the sauce. Gently fold in the reserved cooked shrimp, being careful not to break them. Let everything heat through for 2-3 minutes. Taste and adjust seasonings if necessary before serving hot.

Notes

  • Traditional dirty rice often includes chicken livers for an authentic flavor, so you can add 2-3 ounces of finely chopped chicken livers with the ground meats if desired.
  • For best results, use day-old rice that's been refrigerated as it will hold its texture better.
  • This dish freezes well for up to 3 months in an airtight container.
  • Try adding diced celery to complete the "holy trinity" of Cajun cooking (onions, bell peppers, and celery).
  • For a spicier version, increase the cayenne pepper or add hot sauce to taste.