Stacked Shrimp Dirty Rice

This stacked shrimp dirty rice brings together bold Southern flavors for the ultimate comfort food experience. You get layers of juicy shrimp seared to perfection hearty ground meats colorful veggies and fluffy rice all stacked into a gorgeous dish that looks as good as it tastes. It is a showstopper for family dinners and feels special enough for guests but uses simple everyday ingredients.

This was an instant favorite at my house after a Mardi Gras potluck My kids now ask for this dirty rice stack anytime they want something cozy but a little bit celebratory

Ingredients

• Ground beef: adds a rich meaty backbone buy higher quality for better flavor
• Ground pork sausage: gives extra savory depth and a bit of spice choose a fresh sausage with real herbs
• Shrimp: brings sweetness and juiciness to the top layer look for large peeled shrimp for the best texture
• Cooked rice: soaks up juices and broth use day old rice for the best non mushy consistency
• Chicken broth: deepens the savory base Better Than Bouillon is a great shortcut
• Mixed onions and bell peppers: classic trinity veggies add aromatic flavor and color
• Vegetable oil: for sautéing and searing any mild oil works
• Seafood seasoning: like Old Bay or your favorite Cajun blend amps up the Southern taste
• Garlic powder and paprika: for essential earthy warmth
• Salt and black pepper: lets you adjust to your taste always taste as you go
• Green onions or chives: for garnish a pop of freshness and color

Step by Step Instructions

Sear the Shrimp:

Heat one tablespoon oil in a skillet over medium heat Toss shrimp with seafood seasoning Lay shrimp in hot pan and cook one to two minutes per side until they turn fully pink and get a light char Transfer to a plate

Brown the Meats:

In a large skillet heat another tablespoon oil Break up ground beef and pork sausage into the pan Cook over medium until crowded bits get nicely browned and no pink remains Sprinkle in garlic powder paprika salt and pepper Drain off any excess fat for a less greasy base

Sauté the Veggies:

Add the last tablespoon oil to your skillet Drop in chopped onions and bell peppers Stir gently and sauté for four to five minutes until they soften and edges take on a little color

Make the Rice Base:

Dump the cooked rice into your skillet with meats and veggies Pour in chicken broth Stir to combine and simmer uncovered for five to seven minutes The liquid should mostly absorb and flavors come together so the rice looks thick and glossy

Stack and Serve:

Pack scoops of the dirty rice mixture into a ramekin or gently press into a small bowl Invert onto a plate to make a neat stack Carefully set seared shrimp over the top and finish with sliced green onions or chives

Save

I always look forward to the moment the shrimp go in the hot skillet The aroma fills the kitchen and it takes me back to family reunions on Sunday where my uncle would teach us to get the perfect little char

Storage Tips

Dirty rice stacks keep well in the fridge for up to three days Pack the rice and shrimp separately so the shrimp do not get rubbery Reheat the rice gently with a splash of broth or water to refresh its texture

Ingredient Substitutions

If you want to lighten it up use ground turkey or chicken sausage in place of pork sausage Cajun sausage like andouille is a fun switch Old Bay works great for the shrimp but homemade Cajun seasoning brings extra depth Red peppers can be subbed with poblanos or more green peppers for less sweetness

Serving Suggestions

This recipe pairs like magic with a side of golden cornbread I also like a simple green salad or roasted green beans to balance the meal For extra zing serve with a quick homemade aioli or squeeze of fresh lemon over the hot shrimp

Southern Roots

Dirty rice is a classic dish in both Cajun and Creole cuisine often made to stretch leftovers into something extra delicious The stack presentation gives this homey favorite a modern spin while keeping the flavors true to tradition It is a real celebration on a plate

Recipe FAQs

→ Can I use a different type of sausage?

Yes, you can substitute pork sausage with turkey, chicken, or spicy andouille for added variety.

→ What kind of rice works best?

Day-old long grain rice is ideal, as it holds its shape and soaks up flavors without becoming mushy.

→ How do I achieve the perfect stack?

Pack the rice mixture tightly in a ramekin, then invert with a gentle tap for a neat, layered presentation.

→ Can this dish be prepped ahead of time?

The rice and meats can be cooked in advance. Reheat before stacking and finish with freshly seared shrimp.

→ Are there vegetarian adaptations?

Swap meats for plant-based crumbles and add extra veggies or mushrooms for a flavor-packed alternative.