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Close-up of plump pink cooked shrimp with char marks and thick diagonal slices of heavily browned smoked sausage resting on spiced rice.

Authentic Southern Dirty Rice with Shrimp & Sausage

Southern Dirty Rice loaded with seared smoked sausage, plump charred shrimp, and fluffy brownish-orange spiced rice. A deeply flavorful, one-pan meal packed with perfectly sweated translucent onions, green bell peppers, and celery.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Proteins
  • 14 oz smoked sausage thickly sliced on a diagonal
  • 1 lb large shrimp peeled, deveined, and patted dry
The Holy Trinity & Aromatics
  • 1 cup yellow onion diced
  • 1 cup green bell peppers finely diced
  • 0.5 cups celery finely diced
  • 3 cloves garlic minced
Rice & Seasonings
  • 1.5 cups long-grain white rice rinsed
  • 3 cups chicken broth high-quality
  • 2 tbsp olive oil divided
  • 2 tbsp tomato paste
  • 1.5 tbsp Cajun seasoning
Garnishes
  • 0.25 cups fresh scallions thinly sliced, bright green
  • 1 tbsp dried parsley flakes

Equipment

  • 1 Rustic Dark Metal Skillet Preferably cast iron for searing.
  • 1 Chef's Knife & Cutting Board For finely dicing vegetables and slicing sausage.

Method
 

Cooking the Dirty Rice
  1. Heat 1 tbsp of olive oil in your skillet over medium-high heat. Add the thick diagonal slices of smoked sausage. Cook undisturbed for 3 to 4 minutes until heavily browned with caramelized edges. Flip and sear the other side. Remove the sausage and set aside, leaving the rich oils in the pan.
  2. In the same skillet with the sausage drippings, add the dry shrimp. Sear quickly for 1 to 2 minutes per side until they become plump, juicy, and pink with slight char marks. Remove and set aside with the sausage.
  3. Lower heat to medium, add the remaining olive oil if needed. Sauté the finely diced green bell peppers, diced celery, and diced onions for 6 to 8 minutes until you have soft translucent onions.
  4. Push veggies to the edges. In the center, add minced garlic, tomato paste, and Cajun seasoning. Toast for 1 to 2 minutes to bloom the spices and deepen the color.
  5. Stir in the uncooked long-grain white rice for 2 minutes to lightly toast. Pour in the chicken broth, scraping the bottom of the pan to release browned bits. Bring to a boil, reduce to low, cover, and simmer for 18 to 20 minutes.
  6. Remove from heat and rest covered for 5 minutes. Remove lid, fluff the brownish-orange spiced rice with a fork, and carefully nestle the cooked shrimp and sausage back into the top layer of the rice.
  7. Garnish the entire dish with thinly sliced fresh bright green scallions and scattered dried parsley flakes. Serve hot directly from the skillet.

Notes

Tip 1: Ensure your shrimp are thoroughly dried before searing to get excellent char marks.
Tip 2: Do not rush sweating the onions, peppers, and celery; this slow process builds deep, authentic flavor.