Easy One-Pot Shrimp Sausage Dirty Rice

This recipe brings together smoky sausage, juicy shrimp, and tender rice in one flavorful pot. Inspired by the hearty, spicy dishes of Louisiana, dirty rice is known for its bold seasoning and rich taste. Cooking everything in a single pot makes cleanup simple while allowing the rice to soak up all the flavors from the sausage, spices, and aromatics. The result is a filling, savory meal that feels both rustic and comforting.

I love how this dish combines deep, smoky notes with fresh seafood brightness. The sausage browns in the pan, creating a base that seasons the rice perfectly, while the shrimp add a tender bite that balances everything out. Each spoonful has layers of flavor, from the Cajun spices to the herbs and veggies mixed throughout. It’s the kind of dish that makes a kitchen smell incredible and instantly draws people to the table.

Why You’ll Love This Recipe

This one-pot shrimp and sausage dirty rice gives you a complete meal packed with flavor in less time than you might expect.

Full of flavor: Cajun seasoning, smoky sausage, and tender shrimp make every bite rich and satisfying.

One-pot wonder: Less cleanup, easy prep, and all the flavor cooked together in one pot.

Hearty and filling: Rice cooks up fluffy, absorbing the sausage drippings and spices for a comforting base.

Quick to make: Ready in under an hour, making it weeknight-friendly.

Customizable: Adjust the spice, add more veggies, or change the protein.

Crowd-pleaser: Works for family dinners, potlucks, or cozy nights with leftovers for the next day.

Balanced texture: Soft rice, crisp veggies, smoky sausage, and tender shrimp all in one bite.

What I like most about this recipe is how versatile it feels. Sometimes I swap in chicken sausage for a lighter version or use a mix of shrimp and crawfish for a more authentic Louisiana twist. Adding just a splash of hot sauce at the end makes it extra vibrant. It’s one of those dishes that can be adapted endlessly while keeping its signature comfort.

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Ingredients

For the Dirty Rice:

• 1 pound medium shrimp, peeled and deveined
  
• 12 ounces smoked sausage (andouille preferred), sliced into rounds
  
• 1 ½ cups long-grain rice, rinsed
  
• 1 medium onion, diced
  
• 1 green bell pepper, diced
  
• 2 celery stalks, diced
  
• 3 cloves garlic, minced
  
• 3 ½ cups chicken broth
  
• 2 tablespoons olive oil or butter
  
• 2 teaspoons Cajun seasoning (plus extra to taste)
  
• 1 teaspoon paprika
  
• ½ teaspoon dried thyme
  
• ½ teaspoon black pepper
  
• ¼ teaspoon cayenne pepper (optional for heat)
  
• Salt to taste
  

Optional Add-ins and Garnishes:

• 2 green onions, chopped
  
• Fresh parsley, chopped
  
• A squeeze of lemon juice
  
• Hot sauce for serving
  

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Step-by-Step Instructions

1. Prep the Ingredients

Clean and devein the shrimp, pat them dry, and season lightly with a sprinkle of Cajun seasoning. Slice the sausage into rounds and dice all the veggies so they’re ready to go. Prepping everything ahead makes the cooking process smooth and fast once the pot is hot.

2. Brown the Sausage

Heat olive oil or butter in a large heavy-bottomed pot over medium heat. Add the sausage slices and cook until they brown on both sides, releasing smoky flavor and leaving browned bits at the bottom of the pot. Remove the sausage to a plate, but leave the drippings in the pan, since that’s where the rice gets its depth of flavor.

3. Sauté the Vegetables

In the same pot, add onion, bell pepper, and celery. Cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. These aromatics form the foundation of dirty rice, often called the “holy trinity” of Cajun cooking.

4. Add Rice and Spices

Stir the rinsed rice into the pot with the veggies, coating it in the oil and drippings. Sprinkle in Cajun seasoning, paprika, thyme, black pepper, and cayenne. Toasting the rice for a minute or two gives it a nutty depth before adding liquid.

5. Pour in Broth and Simmer

Add chicken broth and stir well, scraping up any browned bits from the bottom. Return the sausage to the pot. Bring to a boil, then lower the heat, cover, and simmer for 18–20 minutes until the rice is tender and has absorbed the liquid.

6. Cook the Shrimp

When the rice is nearly done, stir in the shrimp. Cover and let cook for 4–5 minutes until pink and cooked through. Be careful not to overcook, since shrimp turn rubbery if left too long.

7. Finish and Serve

Fluff the rice with a fork and check the seasoning, adjusting salt and spice as needed. Garnish with green onions, parsley, and a squeeze of lemon juice if desired. Serve hot straight from the pot.

Tips & Variations

• Protein swaps: Try chicken thighs, crawfish, or turkey sausage instead of shrimp or andouille.
  
• Extra veggies: Add diced tomatoes, mushrooms, or zucchini for more texture.
  
• Spice control: Use less Cajun seasoning for milder flavor, or add more cayenne for extra heat.
  
• Rice choices: Long-grain white rice gives the best texture, but brown rice works too with a longer cook time.
  
• Seafood twist: Add crab meat or scallops alongside shrimp for a seafood-loaded version.
  
• Meal prep tip: This dish reheats beautifully, so make a double batch for easy lunches the next day.
  

One trick I often use is browning the sausage a little longer than usual so the edges crisp up. Those crispy bites make the rice even tastier and give the dish a more rustic feel.

Serving Suggestions

This dirty rice works beautifully as a main dish since it already includes protein, starch, and veggies. For a bigger spread, serve it with cornbread, roasted okra, or a crisp green salad to balance the richness.

At parties or gatherings, I like to keep it warm in a Dutch oven or large pot so people can serve themselves. A bottle of hot sauce on the side always disappears quickly, since everyone likes to customize the spice level. On quieter nights, I’ll serve it in big bowls with a lemon wedge on the side for a simple, complete dinner.

Frequently Asked Questions

Can I make this ahead of time?

Yes, dirty rice reheats very well. Store in the fridge for up to 3 days and reheat on the stove with a splash of broth to loosen it.

Can I freeze dirty rice?

Absolutely. Let it cool fully, then pack into airtight containers. Freeze for up to 2 months. Reheat gently on the stove with added liquid.

Do I need to use andouille sausage?

Andouille gives the most authentic flavor, but smoked kielbasa or another sausage works too.

Can I make this less spicy?

Of course. Use mild sausage and reduce cayenne and Cajun seasoning to taste.

What kind of shrimp works best?

Medium or large shrimp are perfect. Tail-off makes it easier to eat, but tail-on works for presentation.

Can I use brown rice?

Yes, but extend the cook time by about 15–20 minutes and add extra broth if needed.

Is this recipe gluten-free?

Yes, as long as your sausage and broth are gluten-free, the dish naturally avoids gluten.

Final Thoughts

Easy one-pot shrimp sausage dirty rice is a hearty, flavorful recipe that brings Southern comfort right to the table. The rice absorbs smoky sausage drippings, Cajun spices, and savory broth, while the shrimp adds a tender, juicy finish. It’s a balanced dish that feels special but is easy enough for weeknights.

What I enjoy most is how this meal brings people together. A single pot set in the middle of the table invites everyone to dig in and share. With its mix of textures, bold flavor, and versatility, this recipe quickly becomes a go-to that never fails to satisfy.