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Shrimp Dirty Rice

Shrimp dirty rice is a version of the traditional Creole dirty rice dish, made with shrimp, Andouille sausage, and aromatics.

Shrimp  Dirty Rice

By Sue Lau | Palatable Pastime

My recipe of the day is for shrimp dirty rice as part of sharing recipes for Mardis Gras (or Fat Tuesday) which is coming up a week from today.

Dirty rice itself is a Creole rice dish that is not dissimilar to a southern style fried rice. It is called dirty because usually it is flavored with crumbled cooked chicken livers. Sometimes as an option people might make that with beef, pork or other meats. In this version,  I have used crumbled Andouille sausage   along with small shrimp  (so they  don’t have to be chopped up). But you can also sub something like pork sausage or ground beef with similar results instead of the Andouille. If you can only get that in links, make sure it is the uncured or unsmoked type that is soft and cooks up into a crumble, and you would simply cut the casings off those to get it  in bulk form.

I omitted salt in this one  since most people will use a saltier type of Cajun spice, although it can be had salt-free if you are lucky to find that available. Also, the chicken base is lightly salty- using bouillon increases the salt quite a lot. So consider what you are using- if it needs more at the end, just add salt to taste but I doubt you will need that at all.

Be careful with the hot sauce and use your judgement on the type and amount. Kids probably won’t like it. You can always add that at the table too.

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Shrimp Dirty Rice

Cuisine: Creole
Author: Sue Lau | Palatable Pastime

Ingredients

Ingredients:

  • 12 ounces small cooked salad shrimp
  • 8 ounces fresh Andouille sausage
  • 1 cup onion chopped
  • 1 green bell pepper diced
  • 1 cup celery diced
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme leaves
  • 1 tablespoon garlic chopped
  • 2 teaspoons Cajun spice
  • 4 cups long grain white rice cold cooked
  • 1 cup green onion chopped
  • 1/2 cup water hot
  • 2 teaspoons chicken base or bouillon
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Louisiana hot pepper sauce optional

Instructions

Method:

  • Brown sausage with onion, bell pepper, celery.
  • Season with black pepper, thyme, garlic, and Cajun spice while cooking.
  • Stir water with chicken base to blend and add Worcestershire sauce and hot sauce.
  • Add to pan along with the shrimp, rice, and onion; continue cooking until hot and liquid is absorbed.

Notes

from the kitchen of palatablepastime.com

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8 responses

    • When using the chicken livers it really disperses into the rice. That one is my favorite (I love chicken livers, especially fried or in rumaki) but there’s an army of people looking to ditch liver.

  1. Pingback: Shrimp creole - Caroline's Cooking

    • I usually make it with some sort of mince (andouille in this one). I think a good one would be chunks of Cajun chicken as well, since the riginal has minced chicken livers and some chicken flavor is always good.

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