One-Pot Cajun Shrimp and Sausage Rice
30-Minute Cajun Butter Shrimp Sausage and Rice is a smoky, buttery, and loaded with Southern soul. One pan, zero compromise.
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Servings: 4 servings
Calories: 589kcal
INGREDIENTS
- 1 lbs large shrimp peeled and deveined
- 12 oz andouille sausage or kielbasa sausage (sliced into rounds)
- 1 cup long grain white rice rinsed until water runs clear
- 2 cups chicken broth low sodium
- 1 medium sized red bell pepper chopped
- 1 medium sized red onion chopped
- 2 Jalapenos seeded and minced
- 4 cloves garlic minced
- 2 tablespoon Cajun Seasoning
- 1 tablespoon Unsalted Butter
for garnish
- chopped Cilantro
- chopped Celery sticks
- Fresh Lemon juice
INSTRUCTIONS
- Melt 1 tablespoons unsalted butter in a large heavy-bottomed skillet over medium-high heat. Add 12 ounces andouille or kielbasa sausage, sliced into rounds in a single layer and sear without stirring for 3–4 minutes until deeply browned and the fat has rendered into the pan.
- Add 1 pieces red bell pepper, chopped, 1 pieces red onion, diced, and 2 pieces jalapeños, seeded and minced to the pan. Sauté for 3m 30s until softened. Add 4 pieces garlic cloves, minced and 2 tablespoons Cajun seasoning and stir constantly for 30 seconds until the garlic is fragrant and the spices bloom.
- our 1 cups long-grain white rice, rinsed until water runs clear directly into the skillet. Stir constantly for 2 minutes until the grains are coated in the spiced fat and smell nutty. This step prevents mushy rice.
- Pour in 2 cups chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a rolling boil, then immediately reduce heat to the lowest setting. Cover with a tight-fitting lid and cook undisturbed — do not lift the lid.
- Add the shrimp: Working quickly, lift the lid and nestle 1 pounds large shrimp, peeled and deveined into the surface of the rice in a single layer. Replace the lid immediately and cook for 2 more minutes.
- Turn off the heat completely. Leave the pan covered and undisturbed for 5–10 minutes. The residual steam finishes the shrimp to a perfect snap texture and fluffs the rice.
- Remove the lid, squeeze half fresh lemon, for finishing over the entire skillet, and serve straight from the pan. Garnish with freshly chopped Cilantro and finely chopped celery sticks.
Notes
Shrimp size matters: This timing is calibrated for large (21–25 count) shrimp.
Add 1 minute for jumbo; reduce by 30 seconds for medium.
Broth over water: Chicken or seafood broth adds a savory depth that water can't match. If using water, add an extra pinch of salt
Rinse your rice: Never skip this step, it removes excess surface starch and is the difference between fluffy grains and a gummy clump.
Don't peek: Every time you lift the lid during the simmer, you release the steam that's cooking your rice evenly. Trust the process.
Leftovers: Store in an airtight container for up to 3 days. Reheat with a splash of broth in a covered pan over medium-low heat.
Nutrition
Nutrition Facts
One-Pot Cajun Shrimp and Sausage Rice
Amount Per Serving
Calories 589
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 8g50%
Trans Fat 0.2g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 218mg73%
Sodium 1799mg78%
Potassium 732mg21%
Carbohydrates 49g16%
Fiber 3g13%
Sugar 5g6%
Protein 38g76%
Vitamin A 2973IU59%
Vitamin C 49mg59%
Calcium 111mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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