Cajun Dirty Rice Shrimp Sausage (Printable version)

Fluffy rice with spiced sausage, shrimp, and aromatic vegetables for a bold Southern main dish.

# What you need:

→ Proteins

01 - 8 oz smoked andouille sausage, sliced
02 - 8 oz large raw shrimp, peeled and deveined
03 - 5 oz chicken livers, finely chopped (optional)

→ Rice

04 - 1 cup long-grain white rice, uncooked

→ Vegetables

05 - 1 medium yellow onion, finely diced
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
09 - 2 spring onions, sliced for garnish

→ Spices and Herbs

10 - 1½ tsp Cajun seasoning, plus extra to taste
11 - 1 tsp smoked paprika
12 - ½ tsp dried thyme
13 - ½ tsp dried oregano
14 - ¼ tsp cayenne pepper, optional
15 - Salt and freshly ground black pepper to taste

→ Liquids

16 - 2 cups low-sodium chicken broth
17 - 2 tbsp vegetable oil or unsalted butter

# Steps to follow:

01 - Rinse the rice under cold water until the water runs clear. Set aside to drain.
02 - Heat 1 tablespoon oil in a large skillet or Dutch oven over medium heat. Add sliced sausage and cook for 3 to 4 minutes until browned. Remove sausage and set aside.
03 - Add remaining oil. If using chicken livers, sauté them for 2 to 3 minutes until browned and cooked through. Remove and set aside with sausage.
04 - Add onion, bell pepper, and celery to the pan. Sauté for 5 to 6 minutes until softened. Stir in garlic and cook for 1 minute.
05 - Stir in the rice and toast for 2 minutes, coating grains in oil and aromatics.
06 - Add Cajun seasoning, paprika, thyme, oregano, cayenne, salt, and black pepper. Mix well.
07 - Return sausage and livers if using to the pan. Pour in the chicken broth, scraping any browned bits from the bottom. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
08 - Arrange the shrimp on top of the rice. Cover and cook for 5 to 7 more minutes, until shrimp are pink and rice is tender.
09 - Remove from heat, fluff rice with a fork, and let rest for 5 minutes. Garnish with spring onions and serve hot.

# Expert tips:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The holy trinity of vegetables builds a flavor foundation that makes every bite taste intentional and warm.
  • Shrimp cooks so fast it's almost forgiving—hard to overcook if you're paying attention.
02 -
  • Shrimp cooks in seconds, so don't walk away once it goes in—the difference between perfectly tender and rubbery is about ninety seconds.
  • If your rice seems dry when the shrimp is done, it wasn't quite ready; cover it for two more minutes to let residual steam finish the job.
  • Taste before serving and adjust Cajun seasoning—different brands vary wildly in heat and saltiness.
03 -
  • Brown the sausage properly before removing it—that caramelization adds depth that boiling it later won't create.
  • If your rice looks too wet at the end, uncover it for the last minute of cooking so excess steam evaporates instead of turning grains mushy.
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