Imagine this: plump, juicy shrimp, smoky andouille sausage, and fluffy rice all simmering in a single skillet with Cajun spices that slap your taste buds awake.

No fancy techniques, no obscure ingredients—just bold flavors and minimal cleanup. This isn’t some sad, bland meal you force down on a Tuesday.

This is the kind of dish that makes you question why you ever ordered takeout. Ready to cook something that actually deserves a Instagram story? Let’s go.

Why This Cajun Shrimp Rice Skillet Slaps

First, it’s a one-pan wonder.

No juggling six pots or scrubbing a mountain of dishes. Second, the Cajun seasoning brings heat, depth, and just enough kick to make things interesting.

Third, it’s flexible—swap proteins, adjust spice levels, or toss in whatever veggies are lurking in your fridge.

And let’s be real: anything with garlic butter deserves a standing ovation.

Easy Cajun Shrimp Rice Skillet Recipe for Spicy Dinner Lovers

Recipe by Wendy CarterCourse: Dinner, Low-Carb

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Ingredients

1 lb large shrimp, peeled and deveined
1 cup andouille sausage, sliced
1 cup long-grain white rice
2 cups chicken broth
1 bell pepper, diced
1 small onion, diced
3 cloves garlic, minced
2 tbsp Cajun seasoning
2 tbsp butter
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish (optional, but fancy)

Step-by-Step Instructions

Sear the sausage: Heat olive oil in a large skillet over medium–high. Add andouille and cook until browned, about 3 minutes. Remove and set aside.
Sauté the veggies: In the same skillet, melt butter. Add onion, bell pepper, and garlic. Cook until soft, about 4 minutes.
Toast the rice: Stir in rice and Cajun seasoning, coating everything evenly. Let it toast for 1–2 minutes—this builds flavor, don’t skip it.
Simmer: Pour in chicken broth, scrape up any browned bits, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
Add shrimp: Nestle shrimp into the rice, cover again, and cook for 5–7 minutes until shrimp are pink and opaque.
Finish: Stir in reserved sausage, garnish with parsley, and serve immediately. Mic drop.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of broth to revive the rice.

Freezing? IMO, the texture suffers, but it’ll keep for a month if you’re desperate.

Why This Recipe Wins

It’s fast, flavorful, and foolproof. You get protein, carbs, and veggies in one shot, plus leftovers taste even better the next day.

It’s also customizable—add okra, sub chicken for shrimp, or dial down the spice if you’re sensitive. FYI, this dish also impresses guests without requiring chef-level skills.

Nutrition Facts (Per Serving)

Calories: 450
Protein: 28g
Carbs: 42g
Fat: 18g
Fiber: 2g
Sugar: 3g

Common Mistakes to Avoid

Overcrowding the skillet: Searing requires space. Cook shrimp in batches if needed.
Underseasoning: Cajun food is bold.
Taste and adjust salt/spice before serving.
Stirring the rice too much: Let it simmer undisturbed for fluffy results.

Alternatives

Protein swap: Use chicken, scallops, or tofu.
Vegetarian: Skip meat, add black beans and extra veggies.
Rice: Brown rice works but needs extra liquid and time.

FAQs

Can I use frozen shrimp?

Yes, but thaw and pat them dry first. Wet shrimp = sad, steamed shrimp instead of seared perfection.

What if I don’t have Cajun seasoning?

Mix paprika, garlic powder, onion powder, oregano, thyme, and a pinch of cayenne. Boom, DIY Cajun.

Why is my rice mushy?

You used too much liquid or stirred it like a maniac.

Respect the simmer.

Final Thoughts

This Cajun Shrimp Rice Skillet is the weeknight hero you didn’t know you needed. It’s fast, packed with flavor, and requires barely any cleanup.

Plus, it’s basically a blank canvas for your culinary whims.

So grab a skillet and cook something that doesn’t suck. You’re welcome.

Easy Cajun Shrimp Rice Skillet Recipe for Spicy Dinner Lovers

Why This Cajun Shrimp Rice Skillet Slaps