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A large bowl of shrimp and sausage dirty rice topped with fresh parsley and green onions.

Shrimp and Sausage Dirty Rice

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 485 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 12 oz andouille sausage, sliced into 1/4-inch rounds
  • 2 cups long -grain white rice
  • 4 cups chicken stock
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 2 stalks celery , finely diced
  • 3 cloves garlic , minced
  • 2 tbsp vegetable oil
  • 1 tbsp Cajun seasoning
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dried thyme
  • 1/4 cup sliced green onions
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste

Instructions
 

  • In a large Dutch oven or deep skillet, heat vegetable oil over medium-high heat.
  • Add the sliced andouille sausage and cook for 5-6 minutes until browned. Remove sausage with a slotted spoon and set aside.
  • Add the diced onion, bell pepper, and celery to the remaining fat in the pot. Sauté for 7 minutes until the vegetables are softened.
  • Stir in the minced garlic, Cajun seasoning, and dried thyme. Cook for 1 minute until fragrant.
  • Add the dry rice to the pot and stir for 2 minutes to toast the grains.
  • Pour in the chicken stock and Worcestershire sauce. Bring the mixture to a rolling boil.
  • Reduce heat to low, cover tightly, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
  • While rice cooks, season shrimp with salt and pepper. In a separate skillet, sear shrimp for 2 minutes per side until opaque and pink.
  • Once the rice is done, fluff with a fork. Gently fold in the cooked sausage, seared shrimp, green onions, and parsley.
  • Cover and let the dish rest for 5 minutes before serving to allow flavors to meld.