Shrimp Dirty Rice with Ground Beef and Sausage (One Pan)

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When I want to bring the taste of Louisiana to my kitchen, I make dirty rice with shrimp. This dirty rice recipe is full of plump shrimp, ground beef, mild Italian sausage, and the classic “holy trinity” veggies. I’ve perfected this dish with just the right amount of seasoning and mixed it with tender rice. If you want a taste of authentic Louisiana cooking, then follow along as I walk you through my recipe.

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If you love Louisiana cuisine try my Shrimp and Grits and Authentic Seafood Gumbo recipes.

Table of Contents

Recipe Overview

Dirty rice is a Louisiana rice dish cooked with meat, vegetables, and seasonings, traditionally turning the rice a darker color from the browned meat and spices.

Dish: Shrimp dirty rice with ground beef and Italian sausage
Flavor profile: Savory, smoky-spiced, Creole-seasoned with optional heat
Method: One-pan skillet simmer
Time: ~35 minutes total (approx.)
Skill level: Beginner-friendly
Best for: Weeknight dinner, meal prep, feeding a crowd
Standout tip: Add shrimp back at the end to avoid overcooking

Why You’ll Love This Recipe

If you love one-pan meals, then this recipe is a great option. It has bold flavors, and you can take the heat level up or down depending on your taste. It’s packed with protein from the shrimp, ground beef and Italian sausage. And of course, because it’s made in one-pan, cleanup is a breeze. This hearty Louisiana-style dirty rice is the kind of meal that will have you going back for seconds.

Key Ingredients

*The full ingredient list can be found in the recipe card.

Ground beef: Builds the savory base and gives dirty rice its hearty “stick to your ribs” feel.
Mild Italian sausage: Adds extra seasoning and richness that deepens the overall flavor.
Shrimp: Brings a tender seafood finish. It is cooked first, then added back at the end for best texture.
Par-boiled rice: Helps the rice cook up fluffy and sturdy without turning mushy during the simmer.
Onion, bell pepper, celery: The “holy trinity”. The classic flavor foundation of Louisiana cuisine.
Creole seasoning + paprika + thyme + cayenne: The spice mix that creates the bold personality of this dish.
Chicken broth: Moistens and carries flavor through the rice as it simmers.

Substitutions & Variations

Swap meats: Ground turkey or ground chicken works (lighter flavor). For a more authentic taste chicken gizzard can be added.
Sausage option: Use andouille for more heat.
Rice: Long-grain rice can work, but you’ll need more broth and simmer time (see Pro Tips).
Extra heat: Add more cayenne or hot sauce at the end.
Add-ins: Green onions at the finish, or diced jalapeño with the veggies.

Tools You Will Need

Large skillet or sauté pan with a lid (or Dutch oven)
Cutting board + knife
Measuring spoons/cups
Mixing bowl (for shrimp seasoning)
Spoon/spatula

Video Tutorial

Instructions

Step 1: Season the shrimp

First season the shrimp by tossing them with 1 teaspoon Creole seasoning until well coated.

Step 2: Cook the Shrimp

Next, bring a pan to temperature over medium heat, then add olive oil. Once your pan is at temperature, cook shrimp for about 3 minutes or until they are no longer pink. The shrimp are done when they turn pink and curl into a loose ‘C’ shape, don’t cook past that. Remove them from the skillet when done.

Step 3: Brown the meats

Next, add the ground beef and Italian sausage. Brown for 5 minutes, breaking the meat up.

Browning Ground Beef and Sausage for Shrimp Dirty Rice

Step 4: Add Veggies

Once the meat has browned, stir in onion and garlic until well combined.

Adding the Onion and Garlic to the Ground Beef and Sausage

Add the red bell pepper, green bell pepper, and celery. Mix well.

Adding the Red Bell Peppers, Green Bell Pepper and Celery

Step 5: Season

Add salt, black pepper, paprika, thyme, cayenne, and remaining Creole seasoning. Mix thoroughly.

Step 6: Add Rice and Broth

Stir in rice. Pour in chicken broth and mix until well combined.

Adding the Rice and Chicken Broth to the pan for Shrimp Dirty Rice

Step 7: Simmer

Reduce heat to medium-low, cover, and simmer 10 minutes or until the rice is tender, stirring occasionally.

Covering the Meat for Shrimp Dirty Rice to Simmer

Step 8: Add Shrimp and Finish

Add shrimp back in, mix well, and simmer 3 more minutes.

Returning the Shrimp to Pan for Shrimp Dirty Rice

Serving Suggestions

This dirty rice with shrimp is full of protein, veggies and rich flavor. It can serve as main course or side dish. Pair it with fried chicken and a buttery dinner roll for a hearty comfort meal. If you want this protein packed dish as the main course, serve it next to mustard greens and cornbread. For a lighter meal serve it with a simple green salad.

How to Store Dirty Rice

Dirty rice can be kept in the fridge for up to 4 days, when properly stored in an airtight container. If you opt to freeze your dirty rice, when placed in an airtight freezer bag or container, it can last for up to 2 months. To reheat add a little broth to a skillet and heat over medium-low heat. Microwaving in short bursts can also be done to reheat.

Pro Tips

Don’t overcook shrimp: Add it back only at the end so it stays tender.
Broth control: Add just enough to moisten and simmer.
Stir while simmering: Prevent sticking and help rice cook evenly.
Creole seasoning varies: Taste near the end and adjust salt/heat accordingly.
Rice swap warning: If using regular long-grain, expect a longer simmer and more broth.

FAQ

Can I use cooked rice instead of par-boiled rice?

Yes—use less broth and simmer only long enough to heat through and blend flavors.

How do I keep shrimp from getting rubbery?

Cook briefly, remove, and add back in only for the final simmer.

Is this very spicy?

It can be. Reduce cayenne and choose a mild Creole seasoning if you want less heat.

Can I make it ahead?

Yes. Dirty rice tastes great the next day.

This dirty rice with shrimp is bold, filling, and easy to pull together in one pan which makes it perfect for busy nights and even better as leftovers. If you try it, leave a comment with your favorite add-ins, and subscribe for more weeknight soul food favorites.

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