Spicy Seafood Dirty Rice Recipe
A flavorful Cajun dirty rice with shrimp, crawfish, and bold spices. A Southern comfort food classic perfect for family meals.
Ingredients
- 2 cups long-grain white rice cooked – Use long-grain for the best texture. Jasmine rice also works.
- ½ lb ground sausage pork or chicken – Adds a smoky, meaty base. For extra flavor, choose andouille sausage.
- ½ lb ground beef optional – For richness. Skip if you prefer a lighter version.
- ½ lb shrimp peeled and deveined – Fresh Gulf shrimp if possible; otherwise, frozen and thawed.
- ½ lb crawfish tails or crab meat as a substitute – Crawfish adds authentic Louisiana flair, but crab or even scallops make great alternatives.
- 1 bell pepper diced – Red, green, or yellow work. Green is most traditional.
- 1 small onion diced – Yellow or white onion adds balance.
- 2 celery stalks diced – Essential part of the Cajun “holy trinity.”
- 3 –4 garlic cloves minced – Builds depth and aroma.
- 2 green onions chopped (for garnish) – Freshness to finish.
- 1 tsp smoked paprika – Smoky undertone.
- 1 tsp Cajun seasoning – A flavorful blend of paprika garlic, onion, and herbs.
- ½ tsp dried thyme – Earthy and fragrant.
- ½ tsp black pepper – Adds sharp heat.
- ¼ tsp cayenne pepper optional – For spice lovers.
- 2 tbsp butter – Adds richness.
- 2 tbsp olive oil – For sautéing.
- 1 –2 cups chicken stock – Brings the dish together and keeps the rice moist.
Instructions
- Step 1: Cook the Meat
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add sausage (and beef, if using). Break up the meat with a wooden spoon and cook until browned, about 7–8 minutes. Drain excess fat if needed.
- Step 2: Sauté the Vegetables
- Add diced onion, bell pepper, celery, and garlic. Cook for 4–5 minutes, stirring often, until softened. This base is the “holy trinity” of Cajun cuisine, just like a French mirepoix—but with bell pepper instead of carrots.
- Step 3: Add the Spices
- Stir in smoked paprika, Cajun seasoning, thyme, black pepper, and cayenne. Toast for 1 minute to release the oils in the spices.
- Step 4: Add the Seafood
- Add shrimp and crawfish tails. Cook until the shrimp turn pink and opaque, about 3–4 minutes. Avoid overcooking—shrimp get rubbery fast.
- Step 5: Combine with Rice
- Lower the heat. Stir in cooked rice and butter. Slowly add chicken stock, a little at a time, until the rice is moist but not soupy.
- Step 6: Taste and Adjust
- Taste and tweak as needed—maybe more Cajun seasoning, a squeeze of lemon juice, or a splash of hot sauce.
- Step 7: Garnish and Serve
- Sprinkle with chopped green onions and serve hot.