Cajun Shrimp and Dirty Rice Skillet

This one-skillet meal is perfect for busy weeknights!

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I’ve got a tasty cajun recipe for you to add to the dinner rotation this week! This meal will fill you up and stick to your ribs as any good cajun dish should. We’ve got all the classics you’d expect in a recipe like this – shrimp, sausage, and deliciously seasoned rice. You’ll also find onion, celery, bell peppers, and garlic, which round out the flavor and stretch this meal into a feast to feed 6-8 people.

The best part about this Cajun Shrimp and Dirty Rice Skillet? It’s all made right there in the skillet! That means less work for you later on. The fewer the dishes, the better, in my opinion. Let’s take a closer look at what’s involved in this delicious dish…

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The rice in this recipe is extra flavorful thanks to being cooked with chicken broth and tomato paste. The sausage and garlic are in the pan as well, allowing the rice to soak up all those delicious flavors. As for the sausage, I highly recommend trying to find boudin sausage, but andouille sausage will also work.

You’ll start off this recipe by heating oil in a large skillet. Add onion, celery, and bell peppers, cooking until tender and caramelized. Next, add in sausage and garlic. Cook for another 2-3 minutes. Stir in tomato paste and 1 tablespoon of the seasoning. Add in the rice and the broth, stir again and bring to a boil.

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Once boiling, reduce to a simmer and cover. Cook for 15 minutes. After 15 minutes, stir in the raw shrimp and cover again for another 10 minutes or until rice has absorbed the liquid and the shrimp are fully cooked. Season with more of the cajun seasoning to taste. Top with lemon and parsley.

Get the full recipe below!

Cajun Shrimp and Dirty Rice Skillet

Makes 6 servings

10m prep time

40m cook time

5
Rated 5 out of 5
Rated by 1 reviewers
Ingredients
  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 2 stalks celery, chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic minced
  • lb boudin sausage (or andouille sausage)
  • 2 tablespoons tomato paste
  • 1 cup white rice, uncooked
  • 2 cups chicken broth
  • 1 lb shrimp, raw, deveined
  • 2 tablespoons cajun seasoning
  • Optional: chopped parsley & lemon for topping
Preparation
  1. Heat oil in a large skillet over medium heat. Add onion, celery, and bell peppers. Cook until tender and slightly caramelized (5-7 minutes).
  2. Next, add in sausage and garlic. Cook for another 2-3 minutes
  3. Stir in tomato paste and 1 tablespoon of the seasoning. Add in the rice and the broth, stir again and bring to a boil.
  4. Once boiling, reduce to a simmer and cover. Cook for 15 minutes.
  5. After 15 minutes, stir in the raw shrimp and cover again for another 10 minutes or until rice has absorbed the liquid and the shrimp are fully cooked.
  6. Season with more of the cajun seasoning to taste. Top with lemon and parsley.

Recipe adapted from The Bettered Blondie.