Cajun Shrimp and Andouille Dirty Rice

• 1 1/2 cups long-grain rice
• 1 1/2 cups chicken broth
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 8 oz andouille sausage, sliced
• 1 lb large shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1/4 cup diced celery
• 2 cups frozen peas
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Steps

1. 1 Rinse the rice under cold water until the water runs clear. Drain well.
2. 2 In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, about 5 minutes.
3. 3 Remove sausage and set aside. In the same skillet, sauté bell pepper, onion, and celery until softened, about 5 minutes.
4. 4 Add garlic and shrimp, season with Cajun seasoning, salt, and pepper. Cook until shrimp turn pink, about 3 minutes.
5. 5 Stir in the rice, chicken broth, and cooked sausage. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. 6 Stir in frozen peas and cook covered for another 5 minutes, until peas are heated through.
7. 7 Fluff with a fork, sprinkle with parsley, and serve.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add diced tomatoes for a juicier texture.
• Substitute shrimp with chicken for a poultry version.

Substitutions

• Use turkey kielbasa for a lighter sausage option.
• Substitute chicken broth with vegetable broth for a vegetarian version (omit shrimp and sausage).

Pairings

• Cornbread
• Green beans almondine

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper.
• If you prefer, use smoked sausage instead of andouille for a different flavor profile.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of broth.

Serving Suggestions

• Serve with a side of cornbread and a crisp green salad.
• Pair with a chilled glass of Sauvignon Blanc.

FAQ