**Shrimp and Smoked Sausage Dirty Rice**

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**Recipe Description:**
A delicious and hearty dish, this Shrimp and Smoked Sausage Dirty Rice combines succulent shrimp and flavorful smoked sausage with aromatic vegetables and spices, all cooked together with rice for a comforting meal.

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**Full Ingredients:**
– 1 pound shrimp, peeled and deveined
– 1 pound smoked sausage, sliced (Andouille or your choice)
– 2 cups long-grain white rice
– 4 cups chicken broth
– 1 medium onion, diced
– 1 green bell pepper, diced
– 1 stalk celery, diced
– 4 cloves garlic, minced
– 2 tablespoons vegetable oil
– 1 tablespoon Cajun seasoning
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper (adjust to taste)
– Salt and pepper to taste
– 2 green onions, sliced (for garnish)
– Fresh parsley, chopped (for garnish)

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**Full Instructions:**
1. Gather all your ingredients to streamline the cooking process.
2. Peel and devein the shrimp, rinse under cold water, and set aside.
3. Slice the smoked sausage into bite-sized pieces.
4. Dice the onion, green bell pepper, and celery.
5. Mince the garlic and set aside.
6. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until softened.
7. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
8. Stir in the sliced smoked sausage and cook for about 5 minutes until browned.
9. Add the shrimp and cook for 3-4 minutes until pink and opaque.
10. Sprinkle in the Cajun seasoning, dried thyme, paprika, cayenne pepper, salt, and pepper. Stir well.
11. Add the uncooked rice, stirring to combine with the sausage, shrimp, and vegetables.
12. Pour in the chicken broth, ensuring the rice is submerged. Bring to a boil.
13. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes without lifting the lid.
14. Check the rice for doneness; if firm, cover and cook for an additional 5 minutes.
15. Remove from heat and let sit, covered, for 5 minutes.
16. Fluff the rice gently with a fork.
17. Taste and adjust seasoning if necessary.
18. Serve in bowls, garnished with sliced green onions and chopped parsley.

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**Notes:**
– This dish can be served with crusty bread or a simple green salad.
– For extra heat, serve with hot sauce on the side.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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**Prep Time:** 15 minutes
**Cook Time:** 30 minutes
**Total Time:** 45 minutes
**Yield:** 6 servings