STACKED SHRIMP DIRTY RICE 😍


  • 1 tablespoon vegetable oil (or butter for extra richness)
  • 1 lb ground sausage (or andouille sausage for authentic Cajun flavor), removed from casing
  • 1 small onion, finely chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup chicken livers or gizzards (optional, for traditional dirty rice flavor)
  • 2 cups uncooked long-grain white rice
  • 4 cups chicken broth (or water for a lighter option)
  • 1 teaspoon Cajun seasoning (adjust to taste)
  • Salt and black pepper, to taste
  • Optional: 1/2 teaspoon cayenne pepper for extra heat

For the Shrimp Topping:

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon olive oil or butter
  • Juice of 1/2 lemon
  • Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Cook the Sausage and Vegetables

  1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the sausage and cook until browned, breaking it into small pieces with a spoon. Remove and set aside.
  3. In the same skillet, sauté the onion, bell pepper, and celery (the “holy trinity” of Cajun cooking) until softened, about 5–7 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.

2. Add the Chicken Livers (Optional)

  1. If using chicken livers or gizzards, add them to the skillet and cook until browned and cooked through, about 5–7 minutes.
  2. Return the cooked sausage to the skillet and stir to combine.

3. Cook the Rice

  1. Add the uncooked rice to the skillet and stir to coat it in the sausage and vegetable mixture.
  2. Pour in the chicken broth and season with Cajun seasoning, salt, black pepper, and cayenne (if using). Stir well.
  3. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.

4. Prepare the Shrimp Topping

  1. While the rice cooks, season the shrimp with Cajun seasoning.
  2. Heat olive oil or butter in a separate skillet over medium-high heat.
  3. Add the shrimp and cook for 2–3 minutes per side, or until pink and opaque. Squeeze lemon juice over the shrimp and remove from heat.

5. Assemble and Serve

  1. Fluff the dirty rice with a fork and transfer it to a serving platter or individual bowls.
  2. Top the rice with the cooked shrimp, creating a “stacked” presentation.
  3. Garnish with fresh parsley and serve with extra lemon wedges on the side.

Tips for Success

  • Use Andouille Sausage: For an authentic Cajun flavor, andouille sausage is key. If unavailable, spicy Italian sausage works as a substitute.
  • Adjust Spice Levels: Taste the dish as you go and adjust the Cajun seasoning or cayenne pepper to suit your preference.
  • Add Veggies: Feel free to toss in diced tomatoes, okra, or spinach for added nutrition.
  • Make It Ahead: Dirty rice tastes even better the next day as the flavors meld. Store leftovers in the fridge for up to 3 days.

Why This Recipe Works

This Stacked Shrimp Dirty Rice combines the rich, smoky flavors of sausage and Cajun spices with the creamy texture of perfectly cooked rice. The shrimp adds a touch of sweetness and elegance, while the bold seasoning ties everything together. Whether served as a main course or a potluck centerpiece, this recipe delivers big on flavor and simplicity without requiring advanced cooking skills.

Conclusion: A Bold and Flavorful Dish Everyone Will Love

Whether you’re craving something spicy, looking for a quick meal idea, or simply want to try a fun twist on Cajun cuisine, this Stacked Shrimp Dirty Rice is sure to delight. Its hearty textures, bold flavors, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its adaptability means you can tailor it to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this dirty rice might just inspire others to try it too! 🍚✨