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Shrimp Sausage Dirty Rice

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4.7 from 101 reviews

Cajun perfection! This Dirty Rice starts by browning the unique Saucisse De Dinde De Bœuf De Volaille sausage and beef, then builds flavor with the Holy Trinity. It’s rich, spicy, and satisfying.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound Saucisse De Bœuf De Volaille sausage, sliced
  • 1 pound medium shrimp, peeled and deveined
  • 1 1/2 cups long grain white rice
  • 1/2 pound ground beef (or chicken liver/ground beef mix)
  • 1 cup chopped yellow onion, 1/2 cup chopped celery, and 1/2 cup chopped green bell pepper
  • 4 cloves garlic, minced
  • 3 cups chicken or seafood stock
  • 2 tablespoons Cajun/Creole seasoning blend

Instructions

  1. Step 1: Brown the sausage and ground beef in a large pot or Dutch oven over medium-high heat until fully cooked. Drain off most of the rendered fat, reserving about 1 tablespoon, and set the cooked meats aside.
  2. Step 2: Add the chopped onion, celery, and bell pepper (the Holy Trinity) to the pot and sauté for 5-7 minutes until softened. Stir in the minced garlic and the Cajun/Creole seasoning blend, cooking for one minute until fragrant.
  3. Step 3: Return the cooked sausage and ground turkey to the pot. Stir in the long grain white rice until coated, then pour in the chicken stock. Bring the mixture to a rapid boil, scraping up any browned bits from the bottom of the pot.
  4. Step 4: Reduce the heat to low, cover the pot tightly, and let the rice simmer for 15 minutes without lifting the lid, allowing the liquid to be mostly absorbed by the rice.
  5. Step 5: Gently stir in the peeled and deveined shrimp. Recover the pot and continue simmering for an additional 5-7 minutes, or until the shrimp are pink and opaque and the rice is tender. Fluff with a fork before serving.

Notes

  • Store leftovers promptly in an airtight container in the refrigerator for up to 3 days, as the combination of seafood and rice requires quick cooling.
  • For best results, reheat individual servings in a covered microwave-safe dish with a tablespoon of stock or water to maintain the rice's moisture and prevent the shrimp from toughening.
  • This rich, savory dish pairs wonderfully with a generous squeeze of fresh lemon or a splash of vinegary hot sauce to cut through the richness of the sausage and meats.
  • If you opt for the traditional chicken liver/ground beef mix, ensure the liver is finely chopped or pulsed and fully broken down before adding the stock for the best "dirty" texture and deep flavor.
  • Author: Marlon Zuniga
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesman.com/shrimp-sausage-dirty-rice/

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