Spicy Shrimp Dirty Rice Louisiana (Print Version)
# Ingredients:
→ Seafood and Proteins
01 -
450 g medium shrimp, peeled and deveined
02 -
450 g ground beef
03 -
450 g ground pork sausage
→ Vegetables and Aromatics
04 -
1 large onion, finely chopped
05 -
1 green bell pepper, diced
06 -
2 celery stalks, chopped
07 -
4 garlic cloves, minced
→ Staples and Liquids
08 -
800 g cooked long-grain white rice
09 -
950 ml chicken broth
10 -
2 tablespoons oil
→ Seasonings
11 -
1 tablespoon seafood seasoning
12 -
1 tablespoon dried oregano
13 -
1 tablespoon dried thyme
14 -
1 tablespoon chili powder
15 -
0.5 teaspoon cayenne pepper (optional)
16 -
Salt and black pepper, to taste
17 -
2 tablespoons plain flour
# Instructions:
01 -
Toss shrimp with seafood seasoning. Heat oil in a large skillet over medium-high heat and cook shrimp for 2–3 minutes per side until just opaque. Remove shrimp from skillet and set aside.
02 -
Using the same skillet, brown the ground beef and pork sausage over medium heat, breaking meat apart until no pink remains. Drain excess fat from the pan.
03 -
Add onion, bell pepper, celery, and garlic to the skillet. Cook, stirring frequently, for about 5 minutes until vegetables are softened and fragrant.
04 -
Stir in oregano, thyme, chili powder, cayenne pepper if desired, salt, and black pepper. Continue cooking for 1 minute to bloom the spices.
05 -
Sprinkle flour evenly over the mixture and stir thoroughly. Gradually pour in chicken broth while stirring continuously to prevent clumping.
06 -
Allow the mixture to simmer for 5–7 minutes over medium heat until slightly thickened, stirring occasionally.
07 -
Fold in the cooked rice and mix well to ensure every grain is coated with the sauce.
08 -
Gently fold the cooked shrimp into the rice mixture and heat through for 2–3 minutes until shrimp are warmed. Adjust salt and pepper to taste.
09 -
Serve immediately. Garnish with freshly chopped parsley or sliced green onions as desired.
# Notes:
01 -
Sautéing the vegetables slowly until softened and slightly caramelized develops a rich aromatic base vital for depth of flavor in this dish.
02 -
For enhanced Louisiana character, substitute some or all of the ground pork sausage with andouille sausage.
03 -
To prepare a vegetarian adaptation, use plant-based minced alternatives and replace chicken broth with vegetable broth.
04 -
Adjust spice level by varying the amount of cayenne pepper; add incrementally and taste as you go.