Chorizo and Georgia Shrimp Dirty Rice

Recipe from Southern Heat: New Southern Cooking Latin Style

By Chef Anthony Lamas of Seviche

Chorizo and Georgia Shrimp Dirty Rice


1 pound ground Mexican chorizo
1 red bell pepper, cut into julienne
1 yellow bell pepper, cut into julienne
1 poblano pepper, seeds and membranes removed, cut into julienne
1 tablespoon minced garlic
6 fresh okra, blanched in salted water for 5 minutes then sliced
1 pound extra large (16/20) shrimp, peeled
and deveined, each shrimp cut into 3 pieces
2 cups cooked Carolina Gold, long-grain, or yellow rice (p. 131)
11/4 cups Sofrito (p. 244)
Kosher salt
Freshly ground black pepper
Juice of 1/2 lime
Sliced scallions and chopped fresh cilantro or cilantro sprouts, for garnish


  1. In a large skillet over medium-high heat, cook the chorizo, breaking it up with a wooden spoon.
  2. Cook until the meat is lightly browned and renders some fat, then add all of the peppers.
  3. Cook, stirring occasionally, for 5 minutes, or until the peppers begin to soften.
  4. Add the garlic and cook for 1 minute, until aromatic, then add the okra and shrimp.
  5. Cook for another minute or two, just until the shrimp are translucent.
  6. Add the rice, Sofrito, a pinch of salt, and a few grinds of black pepper, stirring to mix well, and continue to cook until everything is hot.
  7. Taste and adjust seasonings.
  8. Squeeze the juice of 1/2 lime over the pan before serving.
  9. Serve immediately, garnished with scallions and chopped cilantro or cilantro sprouts.

 For more recipes like this, get the official cookbook from Chef Anthony Lamas of Seviche – Southern Heat: New Southern Cooking Latin Style