Ingredients
1 lb large shrimp, peeled and deveined
1 tbsp Cajun seasoning (divided)
1 tbsp olive oil
8 oz andouille sausage, diced
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced celery
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp dried thyme
1/4 tsp cayenne pepper (optional)
2 tbsp tomato paste
1 cup long grain white rice (uncooked)
2 cups chicken broth (low sodium)
Salt and pepper to taste
2 green onions, sliced (for garnish)
Fresh parsley (optional, for garnish)
Instructions
1. Toss shrimp with 1/2 tbsp Cajun seasoning and set aside.
2. Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 3–4 minutes.
3. Add onion, bell pepper, and celery (the Cajun “holy trinity”) and sauté for 4–5 minutes until softened.
4. Stir in garlic, remaining Cajun seasoning, paprika, thyme, and cayenne (if using). Cook for 30 seconds until fragrant.
5. Add tomato paste and stir well. Cook for 1 minute.
6. Add rice and stir to coat in spices and tomato paste.
7. Pour in chicken broth and bring to a simmer. Cover, reduce heat, and cook for 15–18 minutes until rice is tender and liquid is absorbed.
8. While rice cooks, sauté shrimp in a separate skillet over medium-high heat for 2–3 minutes per side until pink and cooked through.
9. Once rice is done, gently stir in cooked shrimp. Adjust seasoning with salt and pepper.
10. Garnish with green onions and parsley. Serve hot!
Notes
Use brown rice or jasmine rice if preferred, but adjust cooking time and liquid accordingly.
Make it extra spicy by adding hot sauce or chopped jalapeños.
Leftovers can be stored for up to 3 days and reheated on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 175mg
Keywords: spicy shrimp dirty rice, cajun seafood rice, creole shrimp dish, mardi gras recipe, southern comfort food