A Southern-style one-pan meal, this shrimp dirty rice combines juicy shrimp with well-browned beef and sausage, then ties everything together with fluffy white rice, aromatic onions and bell peppers, and a bold Cajun-inspired blend of seasonings. The broth and a small amount of flour create a lightly thickened, savory coating that stains the rice with deep flavor, so every spoonful tastes rich, hearty, and comforting.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 servings (one large skillet)
Calories: 520 per serving (approx.)
Ingredients
Proteins
- 450 grams ground beef
- 450 grams ground beef sausage
- 12 medium shrimp, peeled, deveined, tails removed
Grains
- 4 cups cooked white rice
Liquids
- 480 milliliters chicken broth (prepared from bouillon)
Vegetables
- 1.5 cups mixed onions and bell peppers, finely chopped
Pantry Staples
- 3 tablespoons vegetable oil, divided
- 1/4 cup plain flour
Seasonings
- 1 teaspoon seafood seasoning
- 1 tablespoon dried oregano
- 3 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 0.5 teaspoon ground black pepper, or to taste
- 0.5 teaspoon salt, or to taste
- 1 pinch cayenne pepper
Instructions
- Season the shrimp.
Place the cleaned shrimp in a bowl and sprinkle over the seafood seasoning. Toss thoroughly so every shrimp is evenly coated. Take a moment here to check that the shrimp are fully peeled and deveined and that the tails are removed, so the finished dish is easy to eat straight from the skillet. - Sear the shrimp quickly, then set aside.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer so they sear instead of steaming. Cook for 2–3 minutes per side, flipping once, until the shrimp turn opaque and curl into a “C” shape. Avoid overcooking; the shrimp will be returned to the skillet at the end, and they should stay tender and juicy. Transfer the shrimp to a plate and set aside. - Brown the beef and sausage.
In the same skillet (do not wipe it out), add the remaining 1 tablespoon of vegetable oil. Add the ground beef and ground beef sausage. Sauté while breaking the meat into small crumbles with a spoon or spatula. Keep cooking until the meats begin to brown and you see flavorful bits forming on the bottom of the skillet—those browned bits will deepen the taste once you add the broth. - Add the vegetables and garlic, and soften them.
Add the finely chopped onions and bell peppers to the skillet, followed by the minced garlic. Stir well to distribute the vegetables through the meat. Continue cooking until the vegetables soften and the meats are fully browned. As you stir, scrape and mix so the vegetables pick up the savory drippings and the garlic doesn’t sit in one spot and scorch. - Season the mixture and coat with flour.
Sprinkle in the dried oregano, dried thyme, garlic powder, onion powder, chili powder, black pepper, salt, and the pinch of cayenne pepper. Stir thoroughly so the spices are evenly dispersed through the meat and vegetables. Then sprinkle the flour over the mixture and stir again, making sure the flour disappears into the skillet and coats everything evenly. This step helps create a lightly thickened sauce later, so the rice becomes flavorful and well-coated rather than dry.
- Pour in the broth and simmer to thicken slightly.
Slowly pour in the prepared chicken broth while scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer, then cook for 5–7 minutes, stirring occasionally. During this simmer, the broth reduces slightly, the flour hydrates, and the seasonings mellow into a unified, savory base. You’re looking for a mixture that looks glossy and just a bit thicker than broth. - Fold in the cooked rice and heat it through.
Add all 4 cups of cooked white rice to the skillet. Fold and stir until the rice is thoroughly mixed and evenly coated with the seasoned meat mixture and broth. Keep the heat at a simmer and cook for another 5 minutes, stirring as needed so the rice heats through and absorbs the flavors. At this stage, taste and adjust salt, pepper, or spice to your preference. - Return the shrimp, combine gently, and serve hot.
Add the seared shrimp back to the skillet. Fold them in gently so they don’t break apart and so they warm through without overcooking. Once the shrimp are heated and everything is evenly combined, serve immediately while hot and at its best texture.