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Flavorful Cajun Shrimp and Sausage Skillet with Spicy Rice

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A quick and easy one-pan meal featuring tender shrimp, smoky sausage, and perfectly seasoned spicy rice with bold Cajun flavors. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (fresh or thawed frozen)
  • 8 ounces andouille sausage, sliced into 1/2-inch rounds (substitute kielbasa if needed)
  • 1 cup long grain white rice, rinsed
  • 2 cups chicken broth, preferably low sodium
  • 1 medium red bell pepper, diced
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • A handful fresh parsley, chopped (optional)
  • Salt and black pepper to taste
  • Optional: A squeeze of fresh lemon juice to brighten flavors before serving

Instructions

  1. Prep the Ingredients (10 minutes): Peel and devein the shrimp if not already done. Dice the bell pepper and onion, and mince the garlic. Slice the andouille sausage into 1/2-inch rounds.
  2. Cook the Sausage (5 minutes): Heat 1 tablespoon of olive oil in the skillet over medium-high heat. Add the sausage slices and cook until browned and slightly crisp on the edges, about 3-4 minutes per side. Remove the sausage and set aside, leaving the rendered fat in the pan.
  3. Sauté the Veggies (5 minutes): Add the remaining olive oil to the skillet if needed. Toss in the diced onions and bell peppers, sautéing until softened and fragrant, about 4-5 minutes. Add the garlic and cook another 30 seconds until aromatic.
  4. Toast the Rice (2 minutes): Stir in the rinsed rice, coating it with the oil and veggies. Toast the rice for 1-2 minutes to develop a nutty flavor and prevent mushiness.
  5. Add Spices and Broth (1 minute): Sprinkle the Cajun seasoning and smoked paprika over the rice mixture. Stir well to combine. Pour in the chicken broth, scraping up any browned bits from the bottom.
  6. Simmer the Rice (18-20 minutes): Bring the mixture to a gentle boil, then reduce heat to low and cover the skillet tightly with a lid. Let it simmer without lifting the lid for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
  7. Add Shrimp and Sausage (5 minutes): Nestle the cooked sausage back into the rice and add the shrimp on top. Cover and cook for an additional 4-5 minutes, or until the shrimp turn pink and opaque.
  8. Final Touches: Remove from heat. Fluff the rice gently with a fork. Season with salt and pepper to taste. Sprinkle chopped fresh parsley and a squeeze of lemon juice if desired.
  9. Serve Warm: Dish out the skillet portions hot, ideally with a crunchy side like garlic herb pull-apart bread to soak up the spicy juices.

Notes

If rice isn’t tender after 20 minutes, add a splash more broth, cover, and cook a few minutes longer. Avoid stirring rice during simmering to keep it fluffy. Use fresh garlic for best flavor. Do not overcrowd the pan when browning sausage to ensure proper searing. Shrimp cook quickly; remove as soon as they turn pink and curl slightly. For leftovers, reheat gently in a skillet with a splash of broth to keep moist; avoid microwaving to prevent drying out shrimp and sausage.

Nutrition

Keywords: Cajun shrimp, sausage skillet, spicy rice, one-pan meal, quick dinner, andouille sausage, seafood, Cajun seasoning

Find it online: https://yumnode.com/flavorful-cajun-shrimp-and-sausage-skillet-with-spicy-rice-recipe-made-easy/