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Cajun Shrimp & Sausage Dirty Rice Skillet

Cajun Shrimp Sausage Dirty Rice Skillet

This one-pan meal features bold Cajun spices mixed with succulent shrimp and savory sausage.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 12 ounces andouille sausage sliced into rounds
  • 2 cups cooked white rice
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons Cajun seasoning
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup chicken broth
  • 2 green onions sliced for garnish
  • Fresh parsley chopped for garnish

Equipment

  • Large Skillet or Cast Iron Pan
  • Wooden Spoon or Spatula
  • Chef Knife
  • Cutting Board
  • Measuring Spoons and Cups
  • Small Bowl

Method
 

  1. Toss the shrimp in a small bowl with one tablespoon of Cajun seasoning.
  2. Heat one tablespoon of olive oil in a large skillet over medium high heat.
  3. Add the shrimp to the skillet and cook for two minutes per side until pink.
  4. Remove the cooked shrimp from the pan and set them aside on a plate.
  5. Add the sliced andouille sausage to the same skillet and brown for four minutes.
  6. Remove the sausage from the skillet and place it with the shrimp.
  7. Add the remaining olive oil to the pan along with the onion, bell pepper, and celery.
  8. Sauté the vegetables for five minutes until they become soft and translucent.
  9. Stir in the minced garlic and cook for one minute until it smells fragrant.
  10. Add the cooked rice, remaining Cajun seasoning, smoked paprika, salt, and pepper to the skillet.
  11. Pour in the chicken broth and stir everything together to combine the flavors.
  12. Fold the shrimp and sausage back into the rice mixture and heat for two minutes.
  13. Garnish the skillet with sliced green onions and fresh chopped parsley.
  14. Serve the dirty rice directly from the skillet while it is still hot.

Notes

Using day-old rice helps prevent the dish from becoming mushy during the sautéing process.
Adjust the amount of Cajun seasoning if you prefer a milder or spicier flavor profile.
You can add a splash of hot sauce at the end for an extra kick of heat.
Leftovers can be kept in the refrigerator for up to three days in a sealed container.
Would you like me to find a recipe for a homemade Cajun spice blend?