Shrimp Dirty Rice Recipe

Shrimp dirty rice elevates the classic Cajun comfort dish with succulent Gulf shrimp and aromatic vegetables simmered in rich, spiced stock. This one-pot wonder combines tender rice with the holy trinity of onions, celery, and bell peppers, while plump shrimp add protein and coastal flair to every bite. Ready in just 45 minutes, this hearty dish brings authentic Louisiana flavors to your table with minimal cleanup required.

Recipe Details

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6 portions
Difficulty: Easy

Ingredients

For the Rice Base

• 1 1/2 cups long-grain white rice
• 1/2 lb ground pork or Italian sausage, casings removed
• 1/4 lb chicken livers, finely chopped (optional)
• 3 cups low-sodium chicken stock
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter

For the Holy Trinity and Aromatics

• 1 large yellow onion, finely diced
• 2 celery stalks, finely diced
• 1 large green bell pepper, finely diced
• 4 cloves garlic, minced
• 2 green onions, chopped (whites and greens separated)
• 1/4 cup fresh parsley, chopped

For the Shrimp and Seasonings

• 1 1/2 lbs large shrimp (31-40 count), peeled and deveined
• 2 tablespoons Cajun seasoning, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste

Instructions

1. Season and prepare the shrimp. Pat shrimp completely dry with paper towels and season with 1 tablespoon Cajun seasoning. Set aside at room temperature for 15 minutes to allow flavors to penetrate while you prepare other ingredients.
2. Brown the meat foundation. In a large, heavy-bottomed Dutch oven or deep skillet, heat vegetable oil over medium-high heat. Add ground pork and cook, breaking it apart with a wooden spoon, for 5-6 minutes until well browned and crispy. If using chicken livers, add them during the last 2 minutes.
3. Build the flavor base. Add diced onion, celery, and bell pepper to the pot with the browned meat. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened and onions are translucent. The mixture should be fragrant and lightly caramelized.
4. Add aromatics and spices. Stir in minced garlic, white parts of green onions, remaining Cajun seasoning, smoked paprika, thyme, oregano, cayenne, salt, and pepper. Cook for 1-2 minutes until fragrant. Add tomato paste and cook for another minute to develop deep flavor.
5. Toast the rice. Add rice to the pot and stir constantly for 2-3 minutes until grains are lightly toasted and coated with the aromatic mixture. This step prevents mushy rice and adds nutty flavor.
6. Add liquid and simmer. Pour in chicken stock and add the bay leaf. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Avoid lifting the lid during cooking.
7. Cook the seasoned shrimp. While rice cooks, heat butter in a large skillet over medium-high heat. Add seasoned shrimp in a single layer and cook for 1-2 minutes per side until pink and cooked through. Don’t overcook, as shrimp will continue cooking when added to rice.
8. Combine and finish. Remove bay leaf from rice mixture. Gently fold cooked shrimp into the dirty rice along with chopped parsley and green parts of green onions. Let stand for 5 minutes to meld flavors before serving.
9. Adjust and serve. Taste and adjust seasoning with additional salt, pepper, or Cajun seasoning as needed. Serve immediately while hot, garnished with extra parsley and green onions if desired.

Tips for Success

Choose the right rice variety. Long-grain white rice works best for dirty rice because it maintains separate grains and doesn’t become mushy. Avoid short-grain or instant rice, which can create a sticky texture.

Don’t skip the toasting step. Toasting rice with the aromatic base creates a nutty flavor and helps prevent overcooking. Each grain should be coated with the flavorful mixture before adding liquid.

Size your shrimp properly. Large shrimp (31-40 count) provide substantial bites without overcooking. Smaller shrimp can become rubbery, while jumbo shrimp may be too dominant in the dish.

Control the heat carefully. Keep the rice at a gentle simmer once covered. Too high heat can cause scorching on the bottom while leaving the top under cooked.

Recipe Variations

And ouille Dirty Rice: Replace ground pork with 1/2 lb sliced and ouille sausage for more authentic Cajun flavor and smoky depth.

Seafood Medley Version: Add 1/2 lb crab meat and 1/2 lb craw fish tails along with the shrimp for a luxurious Gulf Coast variation.

Vegetarian Dirty Rice: Omit meat and shrimp, double the vegetables, and add 1 cup diced mushrooms plus 1/2 cup chopped pecans for texture and richness.

Turkey Dirty Rice: Substitute ground turkey for pork and add an extra tablespoon of Cajun seasoning to compensate for the milder flavor.

Storage Instructions

Store leftover shrimp dirty rice in the refrigerator for up to 3 days in an airtight container. The flavors actually improve overnight as the seasonings meld together.

To reheat, add 2-3 tablespoons of chicken stock or water to prevent drying out, then warm gently in a covered skillet over low heat, stirring occasionally. Alternatively, microwave in 30-second intervals, stirring between each interval.

Avoid freezing shrimp dirty rice, as the seafood texture becomes rubbery when thawed, and the rice can become mushy.

Nutritional Highlights

Each serving of shrimp dirty rice provides approximately 385 calories with 28 grams of high-quality protein from shrimp and pork. Shrimp contribute selenium, vitamin B12, and omega-3 fatty acids, while the vegetable trinity adds fiber, vitamins, and antioxidants.

The dish offers a complete amino acid profile and complex carbohydrates that provide sustained energy, making it an ideal one-pot meal for active families.

Authentic Cajun Background

Traditional dirty rice gets its name and characteristic color from chicken livers and gizzards that “dirty” the white rice during cooking. While modern versions often omit these organ meats, the addition of shrimp maintains the dish’s protein-rich heritage while appealing to contemporary tastes.

The holy trinity of vegetables forms the foundation of most Cajun and Creole cooking, providing the aromatic base that distinguishes Louisiana cuisine from other regional American foods.

Serving and Pairing Suggestions

Shrimp dirty rice works beautifully as a complete meal, but it also pairs wonderfully with simple green vegetables like steamed broccoli or a crisp cucumber salad to balance the rich flavors.

For entertaining, serve alongside cornbread or crusty French bread to soak up any remaining flavors. A cold beer or crisp white wine complements the spicy, savory elements perfectly.

This versatile dish adapts well to casual weeknight dinners or special occasion gatherings, bringing the warmth and hospitality of Louisiana cooking to any table. The combination of tender shrimp, perfectly seasoned rice, and aromatic vegetables creates a satisfying meal that celebrates the best of Gulf Coast cuisine.