Cajun Shrimp and Sausage Dirty Rice Skillet

Why You’ll Love This Recipe

• One-skillet ease: rice, sausage, and shrimp cook together for minimal cleanup.
• Bold Cajun flavor: smoky andouille, the aromatic trinity, and a finishing hit of lemon and hot sauce.
• Perfect texture: fluffy, toasty rice with juicy shrimp and browned sausage.
• Weeknight friendly: pantry staples and 50 minutes start to finish.

Grocery List

• Produce: 1 small yellow onion, 1 green bell pepper, 2 ribs celery, 3 scallions, 3 garlic cloves, 1 lemon, fresh parsley (optional)
• Dairy: Unsalted butter
• Pantry: Long-grain white rice, low-sodium chicken broth, andouille sausage, raw large shrimp, Cajun seasoning, dried thyme, bay leaf, neutral oil, kosher salt, black pepper, hot sauce

Full Ingredients

For the Cajun rice base

• 1 tbsp neutral oil (canola or avocado)
• 12 oz smoked andouille sausage, halved lengthwise and sliced 1/4 inch thick
• 1 small yellow onion, finely chopped (about 1 cup)
• 1 medium green bell pepper, finely chopped (about 1 cup)
• 2 ribs celery, finely chopped (about 1 cup)
• 3 scallions, whites and greens separated and thinly sliced
• 3 garlic cloves, minced
• 1 tbsp Cajun seasoning (preferably low-sodium)
• 1/2 tsp dried thyme
• 1 bay leaf
• 1 cup long-grain white rice, rinsed and drained well
• 2 cups low-sodium chicken broth
• 1/2 tsp kosher salt (adjust if your Cajun seasoning is salty)
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter

For the shrimp

• 1 lb large shrimp (16/20 count), peeled and deveined
• 1 tsp Cajun seasoning
• 1/4 tsp kosher salt
• Pinch black pepper

For finishing

• 2 tbsp fresh lemon juice, plus lemon wedges for serving
• 1–3 tsp Louisiana-style hot sauce, to taste
• Reserved scallion greens and 2 tbsp chopped fresh parsley (optional), for garnish

Step-by-Step Instructions

Step 1: Prep and season the shrimp

Pat the shrimp dry with paper towels. In a bowl, toss with 1 tsp Cajun seasoning, 1/4 tsp kosher salt, and a pinch of black pepper. Set aside at room temperature while you start the rice; this quick seasoning helps the shrimp cook evenly and stay juicy.

Step 2: Brown the sausage

Heat a 12-inch heavy skillet or sauté pan with a tight-fitting lid over medium-high heat. Add 1 tbsp neutral oil. When shimmering, add the andouille in a single layer and cook until well browned at the edges, 5–6 minutes, stirring once or twice. Transfer the sausage to a bowl, leaving the drippings in the pan.

Step 3: Build the aromatic base

Reduce heat to medium and add 1 tbsp butter to the pan. Stir in the onion, bell pepper, and celery. Cook, stirring occasionally, until softened and lightly glossy, about 5 minutes. Add the scallion whites and garlic; cook until fragrant, 30 seconds. Sprinkle in 1 tbsp Cajun seasoning, 1/2 tsp dried thyme, and the bay leaf; stir 30 seconds to bloom the spices.

Step 4: Toast the rice and add liquid

Add the rinsed, drained rice to the skillet. Stir constantly for 1–2 minutes until the grains look slightly translucent at the edges and are well coated with the spiced aromatics. Pour in 2 cups chicken broth, add 1/2 tsp kosher salt and 1/4 tsp black pepper, and return the browned sausage (with any accumulated juices) to the pan. Scrape up any browned bits from the bottom. Bring the mixture to a full boil over medium-high heat.

Step 5: Simmer the rice

Once boiling, reduce the heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. The rice should absorb most of the liquid and be nearly tender.

Step 6: Steam the shrimp on top

Quickly uncover and arrange the seasoned shrimp in a single layer over the rice. Cover again and cook over low heat until the shrimp are opaque and just cooked through, 4–5 minutes (internal temperature 120–125°F). Remove from the heat and let the skillet rest, covered, for 5 minutes to finish steaming the rice.

Step 7: Finish and serve

Remove the lid and discard the bay leaf. Fluff the rice gently with a fork, folding in 2 tbsp lemon juice, the scallion greens, and hot sauce to taste (start with 1 tsp and add more). Taste and adjust seasoning with a pinch more salt or lemon if needed. Garnish with additional scallion greens and parsley. Serve right from the skillet with lemon wedges and extra hot sauce on the side.

Pro Tips

• Rinse the rice thoroughly until the water runs clear for fluffy, separate grains.
• Use a wide (12-inch) skillet so the shrimp can cook in a single layer and the rice cooks evenly.
• Keep the simmer gentle after adding rice; vigorous boiling can make the grains burst.
• For the best flavor control, choose a low-sodium Cajun seasoning and adjust salt yourself.
• Let the finished skillet rest covered for 5 minutes; this final steam yields tender rice and perfectly cooked shrimp.

Variations

• Classic dirty rice twist: Sauté 4 oz finely chopped chicken livers with the sausage until browned; reduce sausage to 8 oz. Adds authentic richness and “dirty” color.
• Day-old rice method: Use 4 cups chilled, cooked long-grain rice. Skip the broth and Step 5. After cooking aromatics and sausage, add rice with 2 tbsp water, stir-fry 4–5 minutes, then steam shrimp on top as directed.
• Vegetarian swap: Use plant-based smoked sausage, vegetable broth, and add 8 oz chopped mushrooms with the aromatics for savory depth.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water (2–3 tbsp per serving), covered, over medium-low until hot (165°F). Microwave: cover loosely and heat in 45–60 second bursts, stirring once, until hot. Freezing isn’t ideal for shrimp texture; if you plan to freeze, cook the rice-and-sausage base only, cool, freeze up to 2 months, then thaw and add freshly cooked shrimp when reheating. For make-ahead prep, chop aromatics up to 2 days in advance and store chilled; peel and devein shrimp the day you cook.

Nutrition (per serving)

Approximate: 620 calories; 28 g fat; 45 g carbohydrates; 3 g fiber; 6 g sugar; 34 g protein; 1380 mg sodium.