Spicy Shrimp & Sausage Dirty Rice Recipe – Easy Southern Classic

Name: Spicy Shrimp & Sausage Dirty Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Southern
Ingredients: 2 cups long-grain white rice (uncooked); 1 lb shrimp, peeled and deveined; 12 oz andouille sausage, sliced; 3 cups chicken broth; 1 medium yellow onion, diced; 2 medium bell peppers, diced; 2 stalks celery, diced; 4 cloves garlic, minced; 2 tbsp Creole seasoning; Salt & pepper to taste; ¼ tsp cayenne pepper (optional); Hot sauce (optional); Green onions for garnish (optional)

Posted on December 3, 2025

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The first time I made this Spicy Shrimp & Sausage Dirty Rice recipe, it was for a family dinner where everyone showed up starving. No pressure, right? I needed something filling, flavorful, and fast, and this Southern classic delivered on every front. Picture perfectly seasoned shrimp, smoky sausage, and tender rice all coming together in a spicy, savory symphony. It’s comfort food at its finest, and the best part? It’s surprisingly simple to make.

This dish is one of those recipes that hits all the right notes—spicy, hearty, and packed with bold flavors. If you’re looking for a way to shake up your dinner routine, I promise this one’s a keeper. Let’s dive in!

Why You’ll Love This Recipe

Let me just say, this recipe is the kind of meal that makes you feel like a kitchen rockstar. Here’s why:

Perfect Weeknight Dinner: Ready in about 40 minutes, this dish is quick enough for a busy Tuesday but special enough for guests.
Big, Bold Flavors: Smoky sausage, tender shrimp, and a spicy Creole kick—your taste buds will thank you.
One-Pot Wonder: No need to dirty every dish in your kitchen. This meal comes together in a single pan. Cleanup is a breeze!
Customizable: Adjust the spice level, swap the proteins, or add veggies—this recipe is super versatile.

It’s the kind of recipe that makes you want to gather around the table with friends and family, enjoying big bowls of deliciousness while sharing stories and laughs. Trust me, it’s a winner.

What Ingredients You’ll Need

Here’s what you’ll need to make Spicy Shrimp & Sausage Dirty Rice. I’ll also throw in a few tips to make sure your dish comes out perfect every time:

For the Base:

Long-grain white rice (2 cups uncooked) – Jasmine or basmati work beautifully if you want extra fragrance.
Shrimp (1 lb, peeled and deveined) – I like medium-sized shrimp for this, but use what you have. Fresh or frozen both work—just make sure to thaw first.
Andouille sausage (12 oz, sliced) – The smoky, spicy flavor is key here, but smoked sausage works too!
Chicken broth (3 cups) – Adds so much flavor to the rice. You can use vegetable broth as well.

For the Flavor:

Yellow onion (1 medium, diced) – Sweet onions are great too!
Bell peppers (2 medium, diced) – Use red, green, or a mix for color and sweetness.
Celery (2 stalks, diced) – Adds that classic Southern flavor and a little crunch.
Garlic (4 cloves, minced) – Fresh is best, but jarred works in a pinch.
Creole seasoning (2 tbsp) – This is where the magic happens. My go-to is Tony Chachere’s, but use your favorite blend.
Salt & pepper – Adjust to taste. Remember, the sausage and Creole seasoning already have salt, so go easy at first.

Optional Mix-ins:

Cayenne pepper (¼ tsp) – For extra heat if you’re feeling adventurous.
Hot sauce – A few dashes to taste for that added kick.
Green onions (for garnish) – Adds a pop of color and freshness.

Quick tip: If you’re new to Creole seasoning, start with less and taste as you go. You can always add more, but it’s harder to dial back the heat once it’s in!

Equipment Needed

You don’t need anything fancy to whip up this dirty rice. Here’s what I use:

Large skillet or sauté pan: Go for something deep enough to hold all the ingredients. Cast iron is my favorite for even cooking.
Cutting board & knife: For chopping your veggies and sausage.
Wooden spoon: Perfect for stirring everything together.
Measuring cups & spoons: Precision matters here—especially with the rice-to-liquid ratio.
Spatula: For scraping all the delicious browned bits as you cook.

Real talk: If you don’t have a cast iron skillet, don’t stress! Any large pan will do. Just make sure it’s deep enough for the rice to simmer without spilling over.

How to Make It: Step-by-Step

Ready to cook? Let’s do this!

Prep the ingredients (10 minutes): Dice your onion, bell peppers, and celery. Slice the sausage and mince the garlic. If your shrimp is frozen, thaw it under cold running water and pat dry.
Sauté the sausage (5 minutes): Heat a large skillet over medium-high heat and add a splash of oil. Cook the sausage slices until browned and slightly crispy, about 5 minutes. Remove from the pan and set aside.
Sauté the veggies (5 minutes): In the same pan, add the diced onion, bell peppers, and celery. Cook until softened, stirring occasionally, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
Add the rice and seasoning (2 minutes): Stir the rice into the veggie mixture, ensuring each grain is coated with the oil and flavors. Sprinkle in the Creole seasoning, salt, and pepper.
Add the broth and simmer (20 minutes): Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid. No peeking!
Add the shrimp and sausage (5 minutes): Stir the shrimp and cooked sausage into the rice. Cover and cook for another 5 minutes, or until the shrimp is pink and cooked through.
Finish and serve: Fluff the rice with a fork, garnish with chopped green onions, and serve warm.

Pro tip: If the rice looks a little dry near the end, add a splash of broth and let it steam for a few more minutes. Works like a charm!

My Best Tips & Techniques

Here’s everything I’ve learned from making this recipe countless times:

Don’t overcook the shrimp: They only need a few minutes in the pan. Overcooked shrimp turns rubbery—not great.
Use fresh Creole seasoning: If yours has been sitting in the pantry for years, it’s probably lost its oomph. Fresh spices make a difference!
Toast the rice: Stirring the rice into the veggies before adding broth gives it a nutty flavor.
Customize the heat: Start with less spice and add more to taste. Everyone’s heat tolerance is different, so adjust accordingly.
Don’t rush the simmer: Let the rice cook low and slow—it’s the key to getting that fluffy texture.

Ways to Mix It Up

Want to put your own spin on this dish? Here are some fun variations I’ve tried:

Chicken & Sausage: Swap the shrimp for diced chicken thighs or breasts. Cook them in the pan first, just like the sausage.
Seafood Medley: Add crawfish tails, scallops, or crab meat along with the shrimp for a seafood feast.
Vegetarian Version: Skip the shrimp and sausage, and use mushrooms and black beans instead. Add a little extra Creole seasoning for flavor.
Extra Veggies: Stir in diced zucchini, spinach, or even frozen peas during the last 5 minutes of cooking.

Pro tip: If you’re feeling bold, try adding a splash of white wine when sautéing the veggies. It adds an amazing depth of flavor!

Serving Ideas & Storage

How to Serve:

Main Dish: Serve hot with a side of cornbread or a simple green salad.
<strongparty platter: Make a big batch for potlucks or gatherings—it’s always a hit.

Storage Tips:

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop with a splash of broth to keep it moist.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently.

Nutritional Info & Health Benefits

Here’s a quick nutritional breakdown per serving:

Calories	~350
Protein	22g
Carbs	30g
Fat	12g

Health Highlights:

High Protein: Shrimp and sausage pack a punch, making this dish filling and satisfying.
Loaded with veggies: Bell peppers, celery, and onion add fiber and vitamins.
Low sugar: No added sugar makes this a great option for balanced meals.

Final Thoughts

And that’s my Spicy Shrimp & Sausage Dirty Rice! This recipe is a huge hit in my house, and I hope it becomes a favorite in yours too. It’s the kind of meal that feels like a warm hug—perfect for sharing with loved ones.

Make it your own, experiment with the variations, and let me know how it turns out! I’d love to hear your thoughts or see your photos. Tag me on Pinterest or Instagram—seeing your creations makes my day!

Happy cooking, and here’s to filling your kitchen with the irresistible aroma of this Southern classic!

FAQs

Q: Can I use brown rice instead of white?

A: You can, but keep in mind brown rice takes longer to cook (about 45-50 minutes). You might need to add extra broth.

Q: Can I make this less spicy?

A: Absolutely! Just reduce the amount of Creole seasoning or skip the cayenne pepper altogether.

Q: What if I don’t have andouille sausage?

A: Smoked kielbasa or chorizo are great substitutes. You could even use chicken sausage for a lighter option.

Q: Can I make this ahead of time?

A: Yes! It reheats beautifully. Just add a splash of broth or water when reheating to keep it from drying out.

Q: What’s the best way to thaw frozen shrimp?

A: Place the frozen shrimp in a colander and run cold water over them for 5-7 minutes, tossing occasionally. Pat dry before cooking to avoid excess water in your dish.

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