Shrimp Dirty Rice Skillet

This Shrimp Dirty Rice Skillet comes together quickly for a one-pan meal that is packed with classic Cajun flavor. Combining juicy shrimp with savory ground meats and a punchy blend of spices, this is the kind of hearty dinner that is always a crowd-pleaser at my table.

The first time I made this on a weeknight with nothing but leftover rice and some frozen shrimp, my husband declared it restaurant-worthy. Now it is a regular request on busy nights.

Ingredients

• Ground beef or ground chuck: Use for deep savory flavor Try to pick 80 percent lean so the skillet is moist but not greasy
• Ground pork sausage: Adds signature Cajun richness Look for one with basic spices so it does not overpower the shrimp
• Shrimp peeled and deveined: Always choose medium fresh or thawed shrimp for the best texture
• Cooked white rice: Cold or day-old rice works wonders and soaks up the flavorful sauce
• Chicken broth: Homemade or bouillon-based gives a savory depth Look for low-sodium to control seasoning
• Mixed onions and bell peppers: Sometimes called trinity in Creole cooking Chop finely for the most even cooking and flavor
• Vegetable oil: Neutral oil lets the spices shine Stick to fresh oil to avoid any stale flavors
• Plain flour: Thickens the sauce and gives authentic dirty rice texture Use fresh all-purpose flour
• Seafood seasoning: Brings the shrimp to life Pick one with paprika and citrus for brightness
• Dried oregano: Core herb for Southern rice Look for leaves with a green hue and strong aroma
• Minced garlic: Fresh or jarred adds boldness Use more if you love garlic
• Dried thyme: Essential for that earthy note in Creole food
• Garlic powder onion powder chili powder: Simple pantry spices that layer up the background flavor Go for ones that smell fresh
• Ground black pepper and salt: Use as much as you enjoy Season as you go and taste before adding more
• Cayenne pepper: Just a pinch wakes up all the flavors

Instructions

Toss the Shrimp:

Add your clean shrimp to a large bowl and sprinkle with seafood seasoning Toss with your hands so every piece is evenly coated and set aside This seasoning step helps infuse the shrimp with robust flavor from the start

Sear the Shrimp:

Heat two tablespoons of vegetable oil in a wide heavy skillet over medium-high Once the oil shimmers add the shrimp in a single layer Let each side cook for two to three minutes until the shrimp look opaque with curled C-shapes Remove them to a plate as soon as they are done as overcooked shrimp turn rubbery

Brown the Meats:

In the same skillet pour in the last tablespoon of vegetable oil Add the ground beef and ground sausage Break up the meat as it browns with the back of a wooden spoon Aim for small crumbles and let the mix brown without stirring too often to build a deep caramelized flavor

Cook the Aromatics:

When the meats have mostly browned add in the chopped onions and bell peppers plus minced garlic Stir well Cook until the vegetables look wilted and the meat loses its pinkness about seven to eight minutes This layering builds the backbone of flavor for the whole dish

Season and Thicken:

Sprinkle dried oregano dried thyme garlic powder onion powder chili powder black pepper salt and cayenne over the meat and vegetable mixture Add flour at this stage and stir the whole mix so the flour coats everything evenly The flour will help thicken the sauce and create that signature dirty rice consistency

Simmer with Broth:

Pour chicken broth into the skillet scraping up any browned bits from the bottom Bring everything to a gentle simmer and let it cook for five to seven minutes The sauce should thicken but still stay a little loose so it will coat the rice beautifully

Add the Rice:

Tip in all your cooked rice and stir thoroughly to combine Continue to simmer for another five minutes During this time the rice absorbs the flavors and everything should meld into a creamy mixture Every grain should be coated but the skillet should not look dry

Finish with Shrimp:

Return the seared shrimp to the pan stirring gently to mix them through the hot rice and meat Taste and adjust the seasoning as needed Serve the skillet hot and enjoy right away

I always look forward to tossing in the fresh shrimp at the end The first burst of briny aroma always takes me back to visiting New Orleans with my family where we had the best skillet rice on a little backstreet My kids still ask for extra shrimp every time

Storage tips

Store leftovers in an airtight container in the fridge for up to three days Reheat gently in a skillet with a splash of extra broth or water to bring back moisture This dish can also be frozen for up to one month though the shrimp texture is best fresh

Ingredient substitutions

You can swap the ground pork sausage for all beef turkey or even chicken sausage For a vegetarian version increase veggies like mushrooms and double the rice For the shrimp try using any firm white fish or even crawfish if you can find it

Serving suggestions

Serve alongside a crisp green salad with a sharp vinaigrette I also like to offer hot sauce or pickled okra on the side for a true Southern feel For a special touch sprinkle chopped green onions over the skillet just before bringing it to the table

Cultural notes

Dirty rice has roots in Creole and Cajun cuisine and was originally a way to stretch flavorful meat with rice and pantry staples The distinctive color comes from browning the meat and blending it with deep savory spices This is a classic comfort food for Louisiana families and a staple at feasts and gatherings

Seasonal Adaptations

Asparagus or green peas can be folded in during spring and summer A bit of roasted sweet potato can add autumn warmth Canned tomatoes work well if you crave a tangy twist

Success Stories

Friends have told me the skillet was a hit at their Mardi Gras parties and neighbors have requested the recipe I have sent this dish as a comforting freezer meal for family after new babies or surgeries and it always gets rave reviews

Freezer Meal Conversion

Cook and cool the dirty rice completely before packaging Leave the shrimp out and add them fresh when reheating to avoid rubbery texture Pack in serving-size containers and freeze for up to four weeks To serve thaw overnight then warm in a skillet and add quick-cooked shrimp right before eating

With these tips your skillet is sure to turn out delicious and hearty. Enjoy every bite and share the recipe with friends for even more dinnertime celebrations.

Recipe Q&A

→ What proteins work best in this skillet?

Ground beef, pork sausage, and shrimp give great texture and a rich, layered flavor. Feel free to tailor the mixture to your liking or dietary needs.

→ How do I keep the shrimp tender?

Cook the shrimp until just opaque and curled, then remove. Add them back just before serving to avoid overcooking.

→ Can I use another type of rice?

While white rice is traditional, brown rice or even long grain rice varieties work well. Ensure they're pre-cooked before adding.

→ What vegetables are crucial for flavor?

Onions and bell peppers are essential. You can also add celery or other aromatic vegetables for more depth.

→ How spicy is this dish?

Heat level is moderate thanks to cayenne and chili powder, but you can adjust seasonings to taste for more or less spice.

→ Does this freeze well?

Yes, it stores and reheats beautifully. Cool completely before freezing, and reheat gently for best texture.