Cajun Shrimp and Rice

Name: Cajun Shrimp and Rice
Prep time: 30 min
Total time: 75 min
Ingredients: 3 tablespoons extra-virgin olive oil; 12 ounces andouille sausage, thinly sliced; 1 onion, finely chopped; 2 celery stalks, finely chopped; 1 green bell pepper, finely chopped; 2 cloves garlic, minced; Kosher salt and freshly ground pepper; 2 large tomatoes, cored and diced 1 cup long-grain white rice; 1 cup long-grain white rice; 1.5 cups low-sodium chicken broth; 1 pound medium shrimp, peeled and deveined; 0.25 cup thinly sliced scallions (from 2), for serving

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By

Martha Stewart Editors

Updated on February 9, 2021

cajun shrimp and rice in pink bowl — Photo: Ren Fuller

Prep Time:

30 mins

Total Time:

1 hrs 15 mins

Servings:

4

A one-skillet weeknight dinner with a Cajun accent. Who can resist this riff on jambalaya with spicy pork sausage, shrimp, and the Louisiana trinity of onion, bell pepper, and celery?

Ingredients

3 tablespoons extra-virgin olive oil
12 ounces andouille sausage, thinly sliced
1 onion, finely chopped
2 celery stalks, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
Kosher salt and freshly ground pepper
2 large tomatoes, cored and diced 1 cup long-grain white rice
1 cup long-grain white rice
1 ½ cups low-sodium chicken broth
1 pound medium shrimp, peeled and deveined
¼ cup thinly sliced scallions (from 2), for serving

Directions

Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Add sausage; cook, stirring, until browned, about 5 minutes. Transfer to a plate. Reduce heat to medium; add remaining oil, onion, celery, bell pepper, garlic, and 1/2 teaspoon salt. Cook, stirring, until vegetables are soft and golden, about 8 minutes.
Add tomatoes and rice; cook over high heat, stirring, 1 minute. Return sausage with any juices to skillet. Stir in broth; bring to a boil, then reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Season shrimp with salt and pepper; arrange in a single layer atop rice. Cover; cook until bright pink, 4 minutes. Uncover; let stand 10 minutes. Fluff with a fork and sprinkle with scallions.