Description
This Shrimp Dirty Rice Skillet combines sausage, beef, and shrimp in bold Cajun spices for a one-pan Southern comfort dish.
Ingredients
Proteins:
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450 grams ground beef
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450 grams ground pork sausage
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12 medium shrimp, peeled, deveined, tails removed
Grains:
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4 cups cooked white rice
Liquids:
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480 milliliters chicken broth (prepared from bouillon)
Vegetables:
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1.5 cups mixed onions and bell peppers, finely chopped
Pantry Staples:
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3 tablespoons vegetable oil, divided
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¼ cup plain flour
Seasonings:
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1 teaspoon seafood seasoning
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1 tablespoon dried oregano
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3 teaspoons minced garlic
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1 teaspoon dried thyme
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1 tablespoon garlic powder
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1 teaspoon onion powder
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1 teaspoon chili powder
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½ teaspoon ground black pepper (or to taste)
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½ teaspoon salt (or to taste)
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1 pinch cayenne pepper
Instructions
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Brown the meats: In a large skillet over medium heat, add 1 tablespoon vegetable oil. Brown the ground beef and pork sausage until fully cooked. Remove and set aside.
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Sear the shrimp: Add another tablespoon of oil to the pan. Sear shrimp for 1–2 minutes per side until just pink. Remove and set aside.
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Make the roux: Add remaining tablespoon of oil to the pan, then whisk in the flour. Cook over medium-low heat, stirring constantly, until the mixture turns golden brown and smells nutty—about 5–7 minutes.
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Sauté the aromatics: Add onions, bell peppers, and garlic to the roux. Cook until soft and fragrant, about 4 minutes.
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Add seasonings and broth: Stir in all the dried herbs and spices. Pour in the chicken broth and stir well, scraping up any browned bits from the pan.
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Combine everything: Return cooked meats and shrimp to the skillet. Stir in cooked white rice and mix until everything is well combined and heated through.
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Adjust seasoning & serve: Taste and adjust salt, pepper, or spice if needed. Garnish with parsley or scallions, if desired, and serve hot.
Notes
Pre-cook the rice in advance to speed up prep.
For a deeper roux flavor, cook the flour longer until it’s peanut butter-colored.
Adjust cayenne and chili powder to your preferred spice level.
Don’t overcook the shrimp—they’ll finish cooking in the final skillet mix.