You catch the smell through the steam vent and suddenly you are starving. That rich mix of spices with a hint of garlic and the warmth of sausage makes your mouth water real quick. You know you’re in for something special but dang it takes a minute to get there.
The pressure build starts low but soon you notice the valve hiss softly, like it’s telling you the food’s doing something good inside. That smell keeps sneaking out, teasing you while you wait. You glance a couple times, but gotta trust the float valve to do its job.
Once that sweet tender pull moment arrives, you lift the lid and the kitchen fills up with this amazing Cajun aroma you just can’t resist. Shrimp and dirty rice kinda hanging out together, yummy and fresh right from the pressure cooker’s heart. You’re ready to dive in and savor every bite.
Why Your Cooker Beats Every Other Pot
- Locks in flavors fast so your meal tastes richer than usual.
- Reduces cooking time beyond what you thought possible.
- Keeps your kitchen cooler 'cause the lid stays sealed tight.
- Pressure build squeezes the most out of ingredients, making tender shrimp and fluffy rice.
- Helps you multitask since it’s mostly hands-off once sealed.
- Sealing ring and float valve keep everything safe and under control.
- You get that satisfying valve hiss when it’s cooking, kinda like a good sign.
All the Pieces for This Meal
- 1 Tbls olive oil
- 1 cup onion, diced
- 2 stalks celery, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 lb boudin sausage
- 2 Tbls tomato paste
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 lb raw, deveined shrimp
- 2 Tbls Cajun seasoning or easy chicken spice rub
- 2 Tbls chopped parsley for topping
This recipe’s got color and flavor starting with the olive oil heating up in your skillet. You’ll add onions, celery, and those bright bell peppers for some veggie goodness. Garlic brings that punch that wakes up your nose.
Boudin sausage? It’s what makes it kinda special, with its herbs and spice. Tomato paste adds a thick, tangy touch that gets the rice ready to soak in all the good stuff. Shrimp comes last to stay tender and juicy. Parsley is your fresh little finish on top.
The Full Pressure Cooker Journey
First, heat that olive oil in your skillet over medium heat until it shimmers just right. Toss in the diced onion, celery, and both bell peppers. Let them cook and soften up for about 5 minutes; you’ll notice the smell getting stronger.
Next, add minced garlic and stir for another minute to get that garlic punch without burning. Slice the boudin sausage and throw it into the skillet. Cook that until it’s browned and a little crispy, about 5 minutes. Dang that smell will make you wanna eat it raw.
Stir in your tomato paste and mix well so it coats everything evenly. Then add the uncooked rice. Give it a good stir so the rice gets all the spicy, savory love. Pour in the chicken broth, crank the heat till it boils and then cover with your pressure cooker lid.
Set your cooker to seal and watch the float valve pop into place. Once it starts to build pressure, you’ll hear the valve hiss telling you it’s on. Cook for 8 minutes under high pressure. When time’s up, do a quick pressure release by carefully moving the valve to vent.
Open the lid once the float valve drops. Stir your rice gently to fluff it up. Then push your shrimp on top and sprinkle your Cajun seasoning over it all. Put the lid back on and let it sit for 5 minutes on warm so the shrimp can turn tender without overcooking.
Finally, lift the lid, sprinkle chopped parsley generously, and get ready to scoop out that dirty rice and shrimp goodness. The mix of rich sausage, tender shrimp, and spicy rice is dang near perfect.
Quick Tricks That Save Your Time
- Use pre-chopped veggies if you can’t spare the time to dice your own.
- Grab peeled and deveined shrimp from the store to skip extra work.
- Prepare and slice boudin sausage ahead, so it’s ready to go.
- Measure out your rice and broth before you start cooking to keep things moving.
- Use your pressure cooker’s quick release to speed up meal time safely.
These small hacks really make the whole cooking thing go a lot smoother and faster. You’ll get to that yummy meal without feeling rushed or stressed.
Your First Taste After the Wait
The moment that shrimp hits your tongue, you’ll notice it’s perfectly tender and carries that Cajun punch in every bite. The sausage and veggies blend into a hearty dirty rice that feels warm and satisfying. You won’t wanna stop chewing.
That spicy, garlicky aroma still smells fresh around you as you savor the flavors. It’s kinda like a little party for your mouth with each spoonful giving new flavors to find. It’s just dang good comfort food.
You sit back with a satisfied smile knowing you just made a real-deal meal right in your pressure cooker. It’s that kinda cooking that fills you up and leaves a little happy dance in your belly.
Smart Storage That Actually Works
Got leftovers? No worries, this meal keeps well so you’ll get more bites later. First, cool your rice and shrimp quickly before popping it in the fridge. Airtight containers work best to keep it fresh.
If you wanna save it for a bit longer, freeze the rice and shrimp in portioned bags or containers. Make sure you squeeze out extra air and label the date so you remember. It’ll last good for about 2 months if frozen right.
Reheat leftovers gently in a skillet or microwave. Add a splash of broth or water if it seems dry. That tender pull of shrimp stays mostly intact when you warm it back up correctly.
Everything Else You Wondered About
- Can I use brown rice instead? Yeah but it’ll take longer to cook, about 20-25 mins pressure time, so adjust accordingly.
- What if I don’t have boudin sausage? You can substitute with smoked sausage or even andouille for a similar smoky flavor.
- Is it okay to add extra veggies? Totally! Just throw in diced zucchini or mushrooms when sautéing with the peppers.
- Can I make this spicier? Heck yeah, toss in cayenne or extra Cajun seasoning to kick it up.
- Does the shrimp get rubbery? Not if you add it at the end and use the residual heat to finish cooking it.
- How do I clean the pressure cooker after? Once cool, soak the sealing ring and lid parts in warm soapy water and wipe dry. Check float valve for any bits and clean it carefully.
For more quick and delicious pressure cooker recipes, check out our Creamy Garlic Shrimp and Rice Skillet, Classic Broccoli Salad, and Creamy Steak Pasta – Ready in 30 Minutes for more easy and tasty meals that fit your busy life.
In the Creamy Garlic Shrimp and Rice Skillet, you’ll find a rich garlic flavor that also uses shrimp and a creamy sauce, perfect for a quick meal that satisfies like this dirty rice does. Our Classic Broccoli Salad is a fresh, crunchy side to add some green balance whenever you’re loading up on protein and spice. And be sure to try the Creamy Steak Pasta – Ready in 30 Minutes to get a one-pot dinner inspired by the pressure cooker magic that makes cooking faster but keeps flavors deep.
Cajun Shrimp and Dirty Rice Skillet
Equipment
- 1 Large skillet
Ingredients
Main ingredients
- 1 Tbls olive oil
- 1 cup onion diced
- 2 stalks celery chopped
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 lb boudin sausage
- 2 Tbls tomato paste
- 1 cup white rice uncooked
- 2 cups chicken broth
- 1 lb shrimp raw, deveined
- 2 Tbls Cajun seasoning or Easy Chicken Spice Rub
- 2 Tbls parsley chopped for topping
Instructions
Instructions
- Heat the oil in a large skillet over medium heat and add in the onion, celery, and bell peppers. Cook until tender and slightly caramelized (5-7 minutes).
- Next, add in the sausage and garlic. Let cook down for another 2-3 minutes.
- Add in the tomato paste and 1 Tbls of the seasoning. Stir it all together.
- Then add in the rice and the broth, stir again and bring to a boil. Once boiling, reduce to a simmer and cover. Leave covered for 15 minutes.
- After 15 minutes, stir in the raw shrimp and cover again for another 10 minutes or until rice has absorbed the liquid and shrimp are fully cooked.
- Season with more Cajun seasoning to taste. Top with chopped parsley.
- Toss in the diced onion, celery, and both bell peppers. Let cook and soften up for about 5 minutes.
- Add minced garlic and stir for another minute.
- Slice the boudin sausage and throw it into the skillet. Cook until browned and a little crispy for about 5 minutes.
