Why You’ll Love This Recipe
Shrimp Dirty Rice is a flavour-packed, Creole-inspired dish that comes together quickly while delivering deep, savoury complexity. Tender shrimp, aromatic vegetables, and richly seasoned rice make this a satisfying meal that feels both rustic and refined. It’s the kind of recipe that rewards you with bold taste without requiring much effort, perfect for weeknights or casual entertaining.
When I first tested this version, I added a splash of almond milk while simmering the rice to see if it would soften the texture slightly. Interestingly, it created a subtly creamy undertone that didn’t overshadow the spices. This recipe thrives on flexibility—you can adjust heat, aromatics, or protein depending on what you enjoy. Whether you serve it as a hearty main or a flavourful side, Shrimp Dirty Rice always delivers warm, Southern-inspired comfort.
Shrimp Dirty Rice: A Bold, Savoury One-Pan Creole-Inspired Favorite
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
A flavorful Southern-inspired shrimp dirty rice made with seasoned rice, tender shrimp, aromatic vegetables, and warm spices for a hearty one-pan meal.
Ingredients
- 300 g raw shrimp, peeled and deveined
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 0.5 tsp dried thyme
- 0.5 tsp black pepper
- 0.75 tsp salt
- 2 green onions, sliced
- 2 tbsp chopped parsley
Instructions
- Rinse rice under cold water until clear and set aside.
- Heat olive oil in a large skillet or pot over medium heat.
- Add onion, bell pepper, and celery; sauté for 4–5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add paprika, cayenne pepper, thyme, salt, and black pepper; mix well.
- Pour in rice and stir to coat with the seasoning.
- Add chicken broth, bring to a boil, then reduce heat and cover.
- Simmer for 15 minutes until rice is nearly tender.
- Stir in shrimp, cover, and cook for another 5–7 minutes until shrimp are pink and cooked through.
- Remove from heat, fluff with a fork, and garnish with green onions and parsley before serving.
Notes
- Chop shrimp into smaller pieces for a more traditional dirty rice texture.
- Adjust cayenne pepper to control spice level.
- Can be served as a main dish or a hearty side.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Shrimp
Fresh or thawed, peeled shrimp provide tender bites of protein that cook quickly and absorb seasoning beautifully.
Rice
Long-grain white rice is ideal, staying fluffy while soaking up all the flavours from the aromatics and spices.
Onion
A foundational aromatic that deepens the flavour base and blends seamlessly into the rice.
Celery
Adds mild bitterness and crunch, creating the classic trio essential to Creole cooking.
Bell pepper
Provides sweetness and colour, enhancing both flavour and presentation.
Garlic
Adds pungency and savoury depth, complementing the spices.
Cajun or Creole seasoning
The main flavour driver, offering heat, smokiness, and layered spices.
Paprika
Enhances colour and adds subtle warmth.
Chicken broth
Infuses the rice with savoury richness and helps create a unified dish.
Butter or oil
Used to sauté vegetables and brown the shrimp, adding flavour and richness.
Green onions or parsley
A fresh finishing touch that brightens the final dish.
Directions
Start by seasoning the shrimp lightly with salt, pepper, and a small amount of Cajun seasoning. Heat a skillet over medium–high heat with a little butter or oil and cook the shrimp just until they turn pink and opaque. Remove and set aside to prevent overcooking.
In the same skillet, add more butter or oil as needed and sauté the onion, celery, and bell pepper until softened. Stir in garlic and cook briefly until fragrant. Add paprika and a generous sprinkle of Cajun seasoning, allowing the spices to toast slightly.
Stir in the rice, coating each grain with the aromatic mixture before pouring in the chicken broth. Bring to a gentle simmer, cover, and cook until the rice becomes tender and the liquid absorbs. Once finished, fluff the rice with a fork and fold the shrimp back in, ensuring even distribution. Top with fresh herbs and allow the dish to rest briefly so the flavours meld.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Serves 4.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of broth or water to restore moisture. Avoid overcooking the shrimp during reheating. This dish can be frozen for up to 2 months, though shrimp texture may soften slightly upon thawing.
Variations and Customizations
Add sausage
Browned andouille adds smoky richness and more Creole flavour.
Make it spicy
Increase Cajun seasoning or add hot sauce for extra heat.
Add vegetables
Zucchini, peas, or spinach blend in easily and boost nutrition.
Swap the rice
Use brown rice or cauliflower rice for different textures and dietary needs.
Use different proteins
Chicken, turkey, or plant-based sausage work well.
Make it smoky
Add a touch of smoked paprika or a splash of liquid smoke.
Add beans
Red beans or black beans introduce extra heartiness.
Make it creamy
Stir in a spoonful of cream cheese or finish with a splash of cream.
Make it gluten-free
Ensure your Cajun seasoning is certified gluten-free.
Enhance umami
A small dash of Worcestershire sauce or soy sauce deepens the savoury base.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking.
Can I use pre-cooked shrimp?
Yes, but add them at the very end to avoid overcooking.
Do I need to rinse the rice?
Rinsing removes excess starch and keeps the rice fluffy.
Can I make this ahead?
Yes, but add the shrimp fresh during reheating for best texture.
Can I use brown rice?
Yes, but increase the cook time and broth accordingly.
How spicy should it be?
Adjust seasoning to taste—Cajun blends vary widely in heat.
Can I cook this in a rice cooker?
The rice can be cooked separately, then mixed into the sautéed vegetables and shrimp.
Why is my rice mushy?
Too much liquid or over-stirring during cooking can cause mushiness.
Can I add tomatoes?
Yes, diced tomatoes or Rotel add acidity and flavour.
What sides pair well?
Cornbread, sautéed greens, or simple salads complement the dish nicely.
Conclusion
Shrimp Dirty Rice is a flavourful, satisfying dish that brings together tender shrimp, aromatic vegetables, and well-seasoned rice in one hearty skillet. It’s a versatile recipe that caters to bold flavour seekers and comfort food lovers alike. Whether you keep it classic or personalise it with smoky sausage, extra spice, or added vegetables, this Creole-inspired favourite delivers rich, savoury satisfaction every time you make it.
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