Prep Time: 20 Minutes
Cook Time: 35 Minutes
Total Time: 55 Minutes
Servings: 6
Calories (approximate): 520 per serving
Ingredients
Proteins
- 450 g ground beef — choose a blend with a little fat; it will add richness and help build flavor in the base of the dish.
- 450 g ground beef sausage — this replaces traditional pork sausage to provide the savory spice and slightly smoky notes you expect in dirty rice.
- 12 medium shrimp, peeled, deveined, and tails removed — medium shrimp work best because they cook quickly and remain juicy.
Grains
- 4 cups cooked long-grain white rice — ideally cooked and cooled beforehand so that the grains stay separate and absorb flavor without turning mushy.
Liquids
- 480 ml chicken broth — prepared from bouillon or from a carton; this liquid will become a rich, savory base for the seasoned rice and meats.
Vegetables
- 1.5 cups mixed onions and bell peppers, finely chopped — this combination forms part of the aromatic “holy trinity” of Cajun cooking.
Pantry Staples
- 3 tbsp vegetable oil, divided — a neutral-flavored oil to sauté the shrimp, meats, and vegetables.
- 1/4 cup plain flour — used to thicken the savory sauce that ties the rice to the seasoned mixture.
Seasonings
- 1 tsp seafood seasoning — coats the shrimp with bold Cajun flavor before searing.
- 1 tbsp dried oregano — adds a warm, herby layer.
- 3 tsp minced garlic — garlic intensifies savory depth when sautéed with the meats and vegetables.
- 1 tsp dried thyme — thyme brings an earthy, classic Creole aroma.
- 1 tbsp garlic powder — for a deeper garlic presence throughout the whole dish.
- 1 tsp onion powder — enhances and echoes the fresh onions.
- 1 tsp chili powder — introduces gentle warmth and complexity.
- 0.5 tsp ground black pepper — freshly cracked is best to give a gentle kick.
- 0.5 tsp salt — adjust to taste, based on the saltiness of your broth and sausage.
- Pinch of cayenne pepper — optional for heat lovers.
Instructions
Follow these steps carefully to build layers of flavor and ensure each component of the dish cooks perfectly.
- Season the Shrimp:
In a medium bowl, sprinkle the teaspoon of seafood seasoning over the peeled and deveined shrimp. Use your hands or a spoon to toss the shrimp until each piece is evenly coated. This step ensures that the shrimp will be infused with spiced flavor before they ever hit the skillet. - Sear the Shrimp:
Place a large skillet (a heavy stainless-steel or non-stick pan works well) over medium-high heat. Add 2 tablespoons of vegetable oil and let it warm until it shimmers but does not smoke. Lay the seasoned shrimp in a single layer so they sear evenly rather than steam. Cook them for about 2–3 minutes per side — you should see them curl into a gentle “C” shape and turn opaque. Once done, use a slotted spoon to transfer the shrimp to a clean bowl and set aside; this prevents overcooking while you build the base of the dish. - Brown the Meats:
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Crumble in both the ground beef and the ground beef sausage. Using a wooden spoon or spatula, break the meat into small pieces as it cooks. Keep the heat at medium so the meats slowly brown and develop deep-to-asty bits — these caramelized bits add richness that ultimately flavors the whole dish. There should be just enough fat rendered from the sausage to help sauté the next ingredients. - Add Aromatics:
Once the meats are mostly browned but still slightly juicy, add the finely chopped onions and bell peppers directly to the skillet. Then add all of the minced garlic. Stir everything together so the vegetables begin to soften and mingle with the meat juices and rendered fat. This aromatic base should start to smell fragrant and deeply savory within 2–3 minutes, and the peppers should appear glossy as they release their moisture.
- Incorporate Dry Seasonings and Flour:
Sprinkle in the dried oregano, thyme, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne (if using). Stir the seasonings into the meat and vegetables until they coat every visible piece. Next, pour the 1/4 cup of flour over the mixture. Continuously stir for about 1–2 minutes so the flour blends into the fat and spices. This step cooks out the raw flour taste and begins to create a silky texture that will help thicken the broth later. - Add the Broth:
Slowly pour the prepared chicken broth into the skillet. As you pour, use your spoon to scrape any browned bits off the bottom of the pan — these browned bits carry concentrated flavor. Increase the heat slightly until small bubbles form, then lower the heat so the mixture gently simmers. Let it bubble slowly for about 5–7 minutes. During this time, the flour and broth will marry into a glossy, richly flavored sauce that clings to the meat and vegetables. - Add the Rice:
Once the broth has thickened and become deeply flavorful, add the cooked rice. Use your spoon to break up any clusters and distribute the rice evenly so each grain becomes stained with the savory sauce. Continue to simmer — stirring every so often — for about 5 minutes. This allows the rice to soak up the seasoned liquid and become infused with the Cajun-style flavors. Taste at this point and adjust salt or pepper if needed. - Reintroduce the Shrimp:
Finally, gently fold the seared shrimp back into the rice mixture. You want to heat them through without over-cooking, so stir them in carefully and let the residual heat warm the shrimp back to juicy perfection. The finished dish should be aromatic, richly colored, and generously seasoned. Serve it hot straight from the skillet so each serving gets a mix of juicy shrimp, seasoned rice, and tender aromatic vegetables.
Serving Suggestions:
This dish pairs beautifully with simple sides like steamed green beans, sautéed greens, or a crisp green salad. A side of warm cornbread or a basket of crusty bread can help sop up any flavorful juices left in the pan.
Storage Notes:
Leftovers keep well in an airtight container in the refrigerator for up to three days. If you choose to reheat, add a splash of broth to keep the rice moist and heat gently on the stovetop.