Cajun Dirty Rice Shrimp Sausage (Printable)

Fluffy rice with spiced sausage and juicy shrimp, seasoned with Cajun spices for a bold Southern meal.

# What You'll 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

→ Spices and Herbs

10 - 1.5 teaspoons Cajun seasoning
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon dried thyme
13 - 0.5 teaspoon dried oregano
14 - 0.25 teaspoon cayenne pepper (optional)
15 - Salt and freshly ground black pepper to taste

→ Liquids

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

# Directions:

01 - Rinse the rice under cold water until the water runs clear. Set aside to drain completely.
02 - Heat 1 tablespoon oil in a large skillet or Dutch oven over medium heat. Add sliced sausage and cook for 3-4 minutes until browned. Remove sausage and set aside.
03 - Add remaining oil. If using chicken livers, sauté them for 2-3 minutes until browned and cooked through. Remove and set aside with sausage.
04 - Add onion, bell pepper, and celery to the pan. Sauté for 5-6 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 to combine.
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 5-7 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.
10 - Garnish with spring onions and serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been cooking all day.
  • The shrimp stays tender and the sausage brings a smokiness that makes people ask for seconds before they've finished their first bite.
  • It's the kind of dish that works for a Tuesday dinner or impressing someone you want to cook for.
02 -
  • Shrimp is forgiving only up to a point; the moment it turns pink, it's done—any longer and it toughens up and regrets the decision to jump in the pot.
  • The rice will continue absorbing liquid after you remove it from heat, so if it seems a touch loose at the end of cooking, that's actually perfect.
03 -
  • Toast the rice in the aromatics for two minutes before adding liquid—this one small step prevents mushiness and gives you grains with character.
  • If you use chicken livers, buy them as fresh as possible and chop them fine so they disappear into the rice and add savory depth without announcing themselves.
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