Merken Experience the heart of Louisiana with this Cajun Dirty Rice with Juicy Shrimp & Sausage. This Southern classic brings together fluffy, flavorful rice with the aromatic 'holy trinity' of vegetables, smoky andouille sausage, and succulent shrimp. It is a robust, one-pan meal that delivers comfort and a bold spice profile in every bite, perfect for bringing a bit of the bayou to your dinner table.
Merken The beauty of dirty rice lies in its complexity of flavor, achieved by browning the meats and toasting the rice grains before simmering. By following these steps, the rice absorbs the rich essences of the smoked sausage and aromatic vegetables, resulting in a dish that is deeply savory and satisfyingly textured. Whether you include the traditional chicken livers for depth or keep it strictly to seafood and sausage, this recipe is a celebration of Southern culinary heritage.
Ingredients
- Proteins: 225 g smoked andouille sausage (sliced), 225 g large raw shrimp (peeled and deveined), 150 g chicken livers (optional for authentic dirty rice, finely chopped).
- Rice: 200 g long-grain white rice, uncooked.
- Vegetables: 1 medium yellow onion (finely diced), 1 green bell pepper (diced), 2 celery stalks (diced), 3 garlic cloves (minced), 2 spring onions (sliced for garnish).
- Spices & Herbs: 1 1/2 tsp Cajun seasoning (plus extra to taste), 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper (optional), salt and freshly ground black pepper to taste.
- Liquids & Fats: 480 ml low-sodium chicken broth, 2 tbsp vegetable oil or unsalted butter.
Instructions
- Step 1
- Rinse the rice under cold water until the water runs clear. Set aside to drain.
- Step 2
- Heat 1 tablespoon oil in a large skillet or Dutch oven over medium heat. Add sliced sausage and cook for 3–4 minutes until browned. Remove sausage and set aside.
- Step 3
- Add remaining oil. If using chicken livers, sauté them for 2–3 minutes until browned and cooked through. Remove and set aside with sausage.
- Step 4
- Add onion, bell pepper, and celery (the holy trinity) to the pan. Sauté for 5–6 minutes until softened. Stir in garlic and cook for 1 minute.
- Step 5
- Stir in the rice and toast for 2 minutes, coating grains in oil and aromatics.
- Step 6
- Add Cajun seasoning, paprika, thyme, oregano, cayenne, salt, and black pepper. Mix well.
- Step 7
- Return sausage (and livers, if using) to the pan. Pour in the chicken broth, scraping any browned bits from the bottom. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
- Step 8
- Arrange the shrimp on top of the rice. Cover and cook for 5–7 more minutes, until shrimp are pink and rice is tender.
- Step 9
- Remove from heat, fluff rice with a fork, and let rest for 5 minutes.
- Step 10
- Garnish with spring onions. Serve hot.
Zusatztipps für die Zubereitung
For the best texture, ensure you rinse the rice thoroughly to remove excess starch; this keeps the grains separate and fluffy. When adding the chicken broth, be sure to use a wooden spoon to scrape the bottom of the pan—those browned bits (fond) contain immense flavor. Using a heavy-bottomed Dutch oven with a tight lid will help distribute heat evenly and steam the shrimp perfectly.
Varianten und Anpassungen
You can substitute the chicken livers with finely chopped mushrooms for a variation that still provides an earthy depth without using offal. For those who prefer a meat-free version, omit the sausage and shrimp and use vegetable broth. If you enjoy more heat, feel free to increase the cayenne pepper or add a few dashes of your favorite Louisiana-style hot sauce during the final steps.
Serviervorschläge
Serve this hearty dish hot, garnished with a generous sprinkle of fresh spring onions. A squeeze of fresh lemon juice just before eating can brighten the savory flavors. For a complete Southern experience, pair the meal with a cold lager or a chilled glass of Sauvignon Blanc. This recipe contains shellfish and may contain gluten depending on your choice of sausage and broth labels.
Merken With a preparation time of just 20 minutes and a total cooking time of 30 minutes, this Cajun Dirty Rice is an efficient yet impressive meal. It provides 470 calories and 27g of protein per serving, making it a balanced and filling choice for any day of the week. Enjoy the bold, comforting taste of the Southern United States in your own kitchen.
Fragen rund um das Rezept
- → Kann ich Hühnerleinen weglassen oder ersetzen?
Ja, Hühnerleinen sind optional. Für eine vegetarische Version können sie durch fein gehackte Pilze ersetzt werden. Wenn Sie Offal nicht mögen, lassen Sie sie einfach weg – der Reis wird immer noch reichlich Geschmack von der Wurst und den Gewürzen haben.
- → Wie kann ich die Schärfe anpassen?
Reduzieren Sie Cayennepfeffer oder lassen Sie ihn ganz weg. Fügen Sie zusätzliches Cajun-Gewürz nach Geschmack hinzu. Ein Spritzer Tabasco oder etwas Chilisauce vor dem Servien kann die Schärfe verstärken.