Stacked Shrimp Dirty Rice (Printable Version)
Juicy shrimp and meat blend with spiced rice for a Southern-inspired stacked comfort meal.
# What You'll Need:
→ Proteins
01 -
450 g ground beef
02 -
450 g ground pork sausage
03 -
10–12 large shrimp, peeled, deveined, tails removed
→ Grains
04 -
4 cups (about 600 g) cooked long-grain rice, preferably day-old
→ Liquids
05 -
480 ml chicken broth or chicken bouillon equivalent
→ Vegetables
06 -
1 1/2 cups (about 180 g) chopped onions and mixed bell peppers (red, green, yellow)
07 -
Chopped green onions or fresh chives, for garnish (optional)
→ Seasonings and Oils
08 -
3 tablespoons (45 ml) vegetable oil, divided
09 -
1 teaspoon (5 g) seafood seasoning (such as Old Bay or Cajun blend)
10 -
1 teaspoon (2.5 g) garlic powder
11 -
1 teaspoon (2.5 g) paprika
12 -
Salt, to taste
13 -
Black pepper, to taste
# Steps To Follow:
01 -
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Season the shrimp with seafood seasoning and sear for 1–2 minutes per side until pink and lightly charred. Transfer shrimp to a plate and set aside.
02 -
In a large skillet or deep sauté pan, heat 1 tablespoon oil over medium-high heat. Add ground beef and pork sausage. Cook, breaking up the meat, until browned and fully cooked. Season with garlic powder, paprika, salt, and black pepper. Drain excess fat if necessary.
03 -
Add remaining 1 tablespoon oil to the same pan. Sauté chopped onions and bell peppers for 4–5 minutes until tender and fragrant.
04 -
Add cooked rice and chicken broth to the pan with meat and vegetables. Blend well and allow the mixture to simmer for 5–7 minutes until thickened and deeply flavorful.
05 -
Pack the dirty rice into a small bowl or ramekin; invert onto a serving plate to form a stack. Arrange the seared shrimp on top and garnish with green onions or chives as desired.
# Notes and Tips:
01 -
Day-old rice yields a better texture and prevents the dish from becoming mushy.
02 -
Drizzle with spicy aioli or add a squeeze of lemon for an extra burst of flavor.