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Pan full of dirty rice and shrimp, garnished with fresh parsley.

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King Oscar's Dirty Rice

King Oscar's Dirty Rice is a delicious spin on the classic Louisiana dish with shrimp and meaty sardine fillets.

Ingredients

  • 1 tin of King Oscar Boneless & Skinless Sardines Spanish Style; drained, *See notes
  • 1 cup long-grain rice; I like to use basmati
  • 2.5 cups chicken broth
  • 2 TBSP avocado oil or olive oil
  • 3 cloves of garlic, smashed and minced
  • 1 cup diced yellow onion (about one onion)
  • 1 cup diced green bell pepper (about half of a bell pepper)
  • 1 cup diced celery (about two ribs of celery)
  • Sea salt and cracked black pepper
  • 1 TBSP Creole seasoning
  • 1 TBSP flour
  • 2 bay leaves
  • 1/2 lb shrimp, shelled and deveined
  • 1/4 cup fresh chopped parsley
  • 2 scallions, thinly sliced

Instructions 

  • Cook rice as per the package's instructions, but cook the rice in chicken broth instead of water. Once the rice is ready, set it aside.
  • Heat a smidgen of oil in a skillet (no oil needed if using a non-stick pan). Add the chopped bacon and simmer until browned and crispy around the edges, about 5-7 minutes.
  • Add the garlic, peppers, celery, and onions to the pan and sauté them until they're tender, about another 5-7 minutes, stirring occasionally. Season with a sprinkle of salt and pepper.
  • Sprinkle the Creole seasoning and the flour over the veggies and bacon; stir to coat. The flour will help create a thick sauce once the broth is added.
  • Bring the raw shrimp and the bay leaves to the pan, and add one cup of the chicken broth. Give it all a good stir, then cover for and simmer for about 3-4 minutes or until the shrimp is opaque and cooked through.
  • Once the shrimp is cooked, remove the bay leaves. Fold the rice and scallions into the pan until evenly coated and mixed with the shrimp and veggies.
  • Add the chopped sardines and half of the parsley, and stir to combine. Then garnish with the rest of the parsley and serve.

Notes

**If you can't find King Oscar's Skinless & Boneless Sardines Spanish Style, you can use one of the brand's other varieties—like fillets in olive oil or mackerel fillets with jalapeño peppers.