Shrimp Dirty Rice

I crave this Shrimp Dirty Rice when I want cozy Cajun comfort in a single pot. I toast long-grain rice with the holy trinity, bloom smoky spices, and steam everything in savory stock before I tuck in plump shrimp at the end so they stay sweet and tender.

Why You’ll Love This Recipe

• I get one-pot ease with steamy, flavorful rice and perfectly cooked shrimp.

• I build authentic “dirty” flavor with browned aromatics, Worcestershire, and paprika without making it heavy.

• I finish the shrimp right on top of the rice so I never overcook them.

• I keep the spice level flexible, and I use pantry Cajun seasoning to make life simple.

• I meal-prep the rice base ahead and add the shrimp fresh for weeknight speed.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ cups long-grain white rice, rinsed until the water runs mostly clear

• 2 tbsp neutral oil (or bacon fat)

• 1 tbsp unsalted butter

• 1 medium onion, finely diced

• 1 green bell pepper, finely diced

• 2 ribs celery, finely diced

• 3 cloves garlic, minced

• 1–2 tsp Cajun seasoning (to taste)

• 1 tsp smoked paprika

• ½ tsp dried thyme

• ¼ tsp cayenne (optional, to taste)

• 1 bay leaf

• 2½ cups low-sodium chicken or seafood stock

• 1 tbsp Worcestershire sauce

• 1 lb (450 g) shrimp, peeled, deveined, patted dry

• 2 green onions, thinly sliced

• 2 tbsp flat-leaf parsley, chopped

• Lemon wedges, for serving

• Kosher salt and black pepper

Optional add-ins (pick one or two)

• 4 oz andouille sausage, diced and browned

• 2–3 oz chicken livers, very finely minced and browned until no pink (for classic “dirty” depth)

• 1 cup sliced mushrooms, sautéed

directions

1. I brown the flavor base: In a heavy pot with a tight lid, I heat the oil and butter over medium-high. I add onion, bell pepper, and celery with a pinch of salt and cook 6–8 minutes, stirring, until softened and picking up browned bits. I stir in garlic for 30 seconds.

2. I bloom the spices: I add Cajun seasoning, smoked paprika, thyme, and cayenne. I cook 30–45 seconds until fragrant. If using andouille, livers, or mushrooms, I stir them in now and cook until lightly browned.

3. I toast the rice: I add the rinsed rice and cook 1–2 minutes, stirring to coat each grain in the spiced oil.

4. I simmer: I pour in stock and Worcestershire, add the bay leaf, and bring to a boil. I taste the liquid and season with salt and pepper so it’s well seasoned. I reduce to low, cover, and cook 12 minutes.

5. I add the shrimp: Without stirring, I quickly lift the lid, scatter the shrimp evenly over the surface, re-cover, and cook 4–5 minutes more on low until the rice is tender and the shrimp are just opaque.

6. I rest and finish: I remove from heat and rest covered 5 minutes. I fluff with a fork, fold in green onions and parsley, and squeeze in a little lemon. I adjust salt, pepper, and heat to taste, then serve hot.

Servings and timing

I make about 4 generous servings.

• Prep time: 15 minutes

• Cook time: 20–25 minutes

• Total time: 35–40 minutes

Variations

• Extra smoky: I sauté 2–3 strips of chopped bacon first, then use the fat to cook the vegetables and crumble the bacon back in at the end.

• Veg-forward: I add 1 cup okra or diced zucchini with the rice, or I fold in a handful of thawed peas when I add the shrimp.

• Brown rice: I use 1½ cups brown long-grain rice with 3 cups stock and cook covered 35 minutes before adding shrimp for the final 5–6 minutes.

• Heat lover: I stir in 1–2 tsp hot sauce or an extra pinch of cayenne and finish with sliced jalapeño.

• Dirty jambalaya style: I add 6 oz andouille and ½ lb shrimp; I brown the sausage, cook the rice in its drippings, and add the shrimp at the end.

storage/reheating

I cool leftovers quickly and refrigerate them in an airtight container up to 2 days (seafood keeps best short-term). I reheat gently on the stovetop with a splash of stock or water, covered over low heat, until hot. For the microwave, I cover with a damp paper towel and heat in 45–60 second bursts, stirring between each so the shrimp don’t overcook. I avoid freezing fully cooked shrimp rice; if I want to freeze, I freeze the cooked rice base without shrimp and add freshly cooked shrimp later.

FAQs

Can I use pre-cooked shrimp?

I can, and when I do I stir them in off the heat after the rice is done, cover for 2–3 minutes, and let residual heat warm them through.

What kind of rice works best?

I reach for long-grain white rice (like jasmine) because it stays fluffy and separate. I avoid short-grain rice, which turns stickier.

Do I have to use chicken livers for “dirty” flavor?

I don’t, but when I want classic depth I finely mince a small amount and brown it well. When I prefer seafood-only, I skip them and lean on andouille, mushrooms, or extra smoked paprika.

How do I keep the rice from getting mushy?

I rinse the rice to remove excess starch, use the right liquid ratio, keep the heat low once covered, and resist lifting the lid until it’s time to add the shrimp.

Can I make this ahead?

I do by cooking the rice base (through step 4), cooling, and refrigerating up to 2 days. When I’m ready to serve, I reheat with a splash of stock, then add the shrimp and steam just until opaque.

Conclusion

I love how this Shrimp Dirty Rice delivers smoky spice, tender shrimp, and fluffy grains in one pot. I build layers of flavor with a proper sauté, bloom the spices, and let the shrimp steam gently on top so every bite tastes bright and bold without extra fuss.