Cajun Shrimp and Rice

cajun shrimp and rice in pink bowl
Photo: Ren Fuller
Prep Time:
30 mins
Total Time:
1 hrs 15 mins

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?


  • 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


  1. 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.

  2. 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.

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