I have been making a version of this for years and every time it hits the table it disappears fast. My favorite part is always the bite with a big juicy shrimp mixed in with spicy sausage and those pops of pepper.
Ingredients
- Hamburger meat: Choose a blend with a touch of fat for rich flavor and tender texture in the finished rice
- Ground pork sausage: Adds classic Cajun spice and complexity. Mild or spicy both work so buy what you love
- Shrimp: Fresh or frozen but always devein and remove tails for the best eating experience
- Cooked rice: Neutral long-grain is perfect. Always use leftover or day-old if you can for less mush and better texture
- Broth: Better Than Bouillon chicken broth gives a deep concentrated base and you can control the salt
- Mixed onions and bell peppers: Use both green and red peppers for sweetness and depth in the trinity
- Vegetable oil: Choose a neutral high-heat oil with no flavor to let the seasonings shine
- Seafood seasoning: Look for blends that include paprika cayenne and mustard for Cajun flavor. Always check freshness
- Flour: Helps thicken everything and turns the mixture creamy. All-purpose flour is ideal
- Oregano: Find dried oregano with a strong herby scent—never dusty or faded
- Minced garlic: Fresh always packs more punch but jarred is fine in a pinch
- Thyme: Dried works but get the freshest bottle possible for flavor
- Garlic powder: Enhances savoriness throughout the whole dish
- Onion powder: Delivers extra sweet onion notes that blend with the sautéed mix
- Chili powder: Picks up the smoky and spicy undertones
- Black pepper: Freshly cracked if you can for heat in every bite
- Salt: Use kosher or sea salt and taste as you go
- Cayenne pepper: Optional for those who want real Louisiana heat. Just a pinch wakes up the whole bowl
Instructions
- Season the Shrimp:
- Toss shrimp with seafood seasoning so they get even color and flavor. Let them rest while you prep the rest
- Cook the Shrimp:
- Heat two tablespoons of oil in a large pan over medium high so the shrimp sizzle right away. Place them down in a single layer and cook two to three minutes on each side until they curl into a three shape and show thick grill marks. Remove shrimp to a bowl to keep them juicy
- Brown the Meats:
- Add the last spoon of oil and both meats into the same pan. Crumble as you go and keep the heat on medium so nothing scorches. When the meat is almost fully browned sprinkle in chopped onions and bell peppers plus all the minced garlic. Stir and let everything soften and turn fragrant for a few minutes
- Add Seasonings and Flour:
- Sprinkle in every dried spice and mix them thoroughly so every bite cooks evenly. Next pour in the flour over everything and stir hard to coat the meat and veggies. This step makes the mix thick silky and full of body
- Simmer with Broth:
- Pour in your prepared broth while scraping the bottom so nothing sticks. Let it bubble and simmer for five to seven minutes to get rich and flavorful. The mixture should look glossy and slightly thick
- Add Rice and Shrimp:
- Stir in all the cooked rice so it absorbs the pan sauce and gets stained with the dark spicy fat. Let it simmer for another five minutes for ultimate flavor mingling. Taste for salt and spice. Fold shrimp gently back in so they stay juicy and serve hot
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