Shrimp Dirty Rice
Shrimp Dirty Rice is a delicious dinner with a great combination of flavorful shrimp and smoky sausage.
Ingredients
- 12 ounces smoked sausage, sliced
- 1 cup onion, diced
- 1 cup green pepper, diced
- 1 cup red pepper, diced
- 4 garlic cloves, minced
- 2 cups long grain rice
- 3 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound shrimp, peeled and deveined
Instructions
- Heat a large skillet over medium heat and cook the sausage until browned.
- Add the diced onions, peppers, and garlic. Cook for about 5 minutes until the vegetables are softened.
- Stir in the rice, chicken broth, paprika, onion powder, cayenne pepper, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is fully cooked and the liquid has been absorbed.
- Once the rice is done, stir in the shrimp. Cover and cook for another 5 minutes until the shrimp are pink and cooked through.
- Fluff the rice with a fork and serve hot.
Notes
-
- Sausage Flexibility: While smoked sausage delivers a rich, smoky flavor, feel free to experiment with alternatives like andouille or kielbasa for a unique twist.
- Aromatic Base: Sautéing the onions, bell peppers, and garlic creates a flavorful foundation, ensure they're softened to bring out their sweetness and aroma.
- Rice Selection: Long grain rice is ideal for absorbing flavors while remaining light and fluffy; if you use jasmine or basmati, adjust the liquid ratio accordingly.
- Broth Boost: Chicken broth enriches the dish with savory depth; a high-quality vegetable broth can be a great substitute for a vegetarian option.
- Seasoning Balance: The combination of paprika, onion powder, cayenne, oregano, salt, and pepper provides warmth and a mild kick, feel free to tweak these spices to suit your taste.
- Shrimp Timing: Add the shrimp at the end of cooking to maintain their tender, juicy texture and avoid overcooking.
