Description
A quick, one-pan weeknight meal featuring smoky Andouille sausage, tender shrimp, and flavorful rice cooked in a rich Cajun broth. It’s faster than takeout and customizable to your preferred spice level.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 12 ounces Andouille sausage, sliced into half-moons
- 1 medium yellow onion, diced
- 1 large green bell pepper, diced
- 4 cloves garlic, minced
- 1.5 cups long-grain white rice (Jasmine or Basmati)
- 2 cups low-sodium chicken broth
- 2 tablespoons Cajun seasoning
- 2 bay leaves
- 1 pound jumbo shrimp, peeled and deveined
- 1 stalk celery, diced (optional)
- 1/2 cup Cajun cream sauce (optional)
- 1/4 cup fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Prep ingredients: Slice sausage, dice onion and pepper, mince garlic, and measure rice and broth.
- Heat a 12-inch cast iron skillet or heavy-bottomed Dutch oven over medium-high heat. Add sausage and cook for 3-4 minutes until browned and slightly crispy. Remove sausage and set aside, leaving flavorful bits in the pan.
- In the same pan, melt butter over medium heat. Add onion, bell pepper, and celery (if using). Sauté for 3-4 minutes until onions are translucent.
- Add minced garlic and Cajun seasoning. Cook for 1 minute, stirring constantly, until fragrant.
- Add uncooked rice to the pan. Stir and toast for 1-2 minutes until nutty.
- Pour in chicken broth and add bay leaves. Stir to scrape up browned bits from the bottom. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 15 minutes without lifting the lid.
- After 15 minutes, check that rice is tender and liquid is absorbed. Scatter shrimp and cooked sausage over the top of the rice. Do not stir. Cover and let sit for 3-5 minutes until shrimp are pink and opaque.
- Remove lid. Gently fold everything together. Taste and adjust seasoning if needed. Stir in Cajun cream sauce if using.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
Rinse rice under cold water until water runs clear to remove excess starch and prevent gumminess. Pat shrimp dry before adding to ensure they sear rather than steam. Use low-sodium broth to control saltiness. Let the dish rest covered for 5 minutes after cooking to allow flavors to meld. Do not lift the lid during the simmering phase.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl per serving
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 2
- Protein: 25
Keywords: Cajun shrimp, one-pan meal, sausage and rice, weeknight dinner, quick recipes, seafood skillet, Andouille sausage