Cajun Dirty Rice Shrimp Sausage (Printable)

Fluffy rice with spiced sausage and succulent shrimp for a bold Southern flavor and hearty meal.

# What You'll Need:

→ Proteins

01 - 8 oz smoked andouille sausage, sliced
02 - 8 oz large raw shrimp, peeled and deveined
03 - 5 oz chicken livers, finely chopped (optional)

→ Rice

04 - 1 cup long-grain white rice, uncooked

→ Vegetables

05 - 1 medium yellow onion, finely diced
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
09 - 2 spring onions, sliced

→ Spices & Seasonings

10 - 1 1/2 teaspoon Cajun seasoning
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon cayenne pepper (optional)
15 - Salt and freshly ground black pepper to taste

→ Liquids

16 - 2 cups low-sodium chicken broth
17 - 2 tablespoon vegetable oil or unsalted butter

# How-To Steps:

01 - Rinse rice under cold water until water runs clear. Set aside to drain completely.
02 - Heat 1 tablespoon oil in a large skillet over medium heat. Add sliced sausage and cook for 3-4 minutes until browned. Remove and set aside.
03 - Add remaining oil. If using chicken livers, sauté for 2-3 minutes until browned and cooked through. Remove and set aside with sausage.
04 - Add onion, bell pepper, and celery to the pan. Sauté for 5-6 minutes until softened. Stir in garlic and cook for 1 minute.
05 - Stir in rice and toast for 2 minutes, coating grains in oil and aromatics.
06 - Add Cajun seasoning, paprika, thyme, oregano, cayenne, salt, and black pepper. Mix well to distribute seasonings evenly.
07 - Return sausage and livers to the pan. Pour in chicken broth and scrape any browned bits from the bottom. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
08 - Arrange shrimp on top of rice. Cover and cook for 5-7 minutes until shrimp are pink and rice is tender.
09 - Remove from heat and fluff rice with a fork. Let rest for 5 minutes. Garnish with spring onions and serve hot.

# Expert Tips:

01 -
  • It's faster than you'd think for something that tastes like it simmered all afternoon.
  • The shrimp and sausage together create this perfect tension between tender and smoky that keeps you going back for more.
  • One pot means one thing to clean, which is everything when you're actually hungry.
02 -
  • Never skip rinsing the rice—I learned this the hard way with a gluey disaster that taught me a humbling lesson about taking shortcuts.
  • The shrimp go on top during the last few minutes, not mixed in at the beginning, because they'll overcook and turn into rubber bands if you're not careful.
  • Taste and adjust your seasoning before the shrimp go in; it's your last chance to balance the heat and salt without overthinking it.
03 -
  • Make this ahead and reheat it gently with a splash of broth the next day—the flavors actually deepen and marry together overnight.
  • If your pan doesn't have a tight-fitting lid, lay a piece of foil under the lid to trap steam; this small detail prevents evaporation and ensures perfectly cooked rice.
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