Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound ground pork
- 1 green bell pepper, diced
- 1 onion, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup long-grain rice
- 2 cups chicken broth
Instructions
- Step 1: In a large skillet, brown the ground pork over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Step 2: Add the diced bell pepper, onion, and celery to the skillet with the pork. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Stir in the rice and chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Step 4: Add the shrimp to the rice mixture and stir gently. Cover and cook until the shrimp is pink and cooked through, about 5-7 minutes.
- Step 5: Fluff the rice with a fork and serve hot. Season with salt and pepper to taste.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- For best results, reheat Shrimp Dirty Rice in a skillet over medium heat with a splash of chicken broth to prevent drying.
- Garnish with chopped green onions and a dash of hot sauce for an extra layer of flavor and heat.
- To enhance the "dirty" flavor, try adding a tablespoon of Cajun or Creole seasoning along with the garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American