Shrimp Dirty Rice Skillet
This one-pan Shrimp Dirty Rice Skillet is a flavorful and satisfying meal featuring succulent shrimp, spicy andouille sausage, and a medley of aromatic vegetables cooked with long-grain rice in a rich chicken broth. It's a quick and easy dish perfect for a weeknight dinner.
Equipment
- large (12-inch) cast-iron skillet or Dutch oven
- slotted spoon
- paper towels
Ingredients
Main Ingredients
- 1 ½ lbs large shrimp, peeled, deveined, tails on or off
- 8 oz andouille sausage, diced (or smoked sausage/chorizo)
- large onion, chopped
- green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 ½ cups long-grain white rice, rinsed
- 3 cups chicken broth (low sodium is best)
- 1 tbsp Creole seasoning (like Tony Chachere's or Slap Ya Mama)
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper adjust to your spice preference
- Salt and black pepper to taste
- 1 tbsp olive oil or vegetable oil
- Fresh parsley or green onions, chopped
Instructions
Preparation
- Pat the shrimp dry, then toss with ½ tablespoon Creole seasoning and a pinch of black pepper, and set aside.
- Heat olive oil in a large skillet over medium-high heat, add the diced andouille sausage, and cook until browned, then remove and set aside, leaving the rendered fat in the skillet.
- Add onion, bell pepper, and celery to the skillet and cook until softened; then add minced garlic, remaining Creole seasoning, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
Cooking
- Stir in the rinsed rice, ensuring it's coated with aromatics, then pour in chicken broth and bring to a simmer, scraping up any browned bits.
- Reduce heat to low, cover tightly, and simmer for 15 minutes until most liquid is absorbed; do not lift the lid.
- Gently stir the cooked sausage back into the rice, then arrange shrimp on top, pressing them slightly into the mixture.
- Re-cover and cook for another 5-7 minutes, or until shrimp are pink and cooked through and rice is tender; add a splash more broth if needed.
Serving
- Remove from heat, rest covered for 5 minutes, then fluff with a fork and garnish with fresh parsley or green onions before serving immediately.
Notes
For extra flavor, you can deglaze the pan with a splash of white wine after sautéing the aromatics and before adding the rice. Adjust the amount of cayenne pepper to control the spice level. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.