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Cozy Cajun Shrimp and Andouille Rice Skillet – Easy One-Pan Dinner

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A warm, spicy, and deeply satisfying one-pan meal featuring tender shrimp, smoky andouille sausage, and fluffy rice cooked in a seasoned broth. Perfect for busy weeknights, this dish comes together in about 30 minutes with minimal cleanup.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 ounces andouille sausage, sliced into rounds
  • 1 pound large shrimp, peeled and deveined
  • 1 cup long-grain white rice
  • 2 cups chicken broth, low-sodium
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper, to taste
  • 2 green onions, sliced
  • Fresh parsley, chopped (optional)

Instructions

  1. Prep your ingredients: Dice the onion, bell pepper, and celery. Mince the garlic. Slice the andouille into rounds about 1/4-inch thick. Pat the shrimp dry with paper towels and season them lightly with a pinch of salt and pepper. Measure out the rice, broth, and spices.
  2. Cook the andouille: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced andouille and cook for 4-5 minutes, stirring occasionally, until browned. Use a slotted spoon to transfer the andouille to a plate and set aside. Leave the rendered fat in the skillet.
  3. Sauté the aromatics: Reduce the heat to medium. Add the diced onion, bell pepper, and celery to the skillet. Cook for 5-6 minutes, stirring often, until softened and the onion is translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Toast the rice and spices: Add the 1 cup of rice to the skillet. Stir and cook for 1-2 minutes, letting the rice toast slightly. Sprinkle in the Cajun seasoning, smoked paprika, dried thyme, and cayenne pepper. Stir until the rice is evenly coated.
  5. Add the liquids: Pour in the 2 cups of chicken broth and the drained diced tomatoes. Stir to combine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
  6. Simmer the rice: Once simmering, reduce the heat to low, cover the skillet with a lid, and let it cook for 15-18 minutes. Do not lift the lid during this time.
  7. Cook the shrimp: After 15 minutes, remove the lid and gently nestle the seasoned shrimp into the rice. Return the cooked andouille to the skillet. Cover and cook for another 4-5 minutes, until the shrimp are pink and opaque.
  8. Rest and serve: Remove the skillet from the heat and let it sit, covered, for 2-3 minutes. Fluff the rice gently with a fork. Garnish with sliced green onions and fresh parsley if using. Serve hot.

Notes

For gluten-free, ensure Cajun seasoning and broth are certified gluten-free. For lower-carb, swap rice for cauliflower rice and reduce cooking time to about 10 minutes. Pat shrimp dry for best sear. Toast rice for better texture. Let rest before serving.

Nutrition

Keywords: Cajun, shrimp, andouille, rice, one-pan, skillet, dinner, easy, 30-minute

Find it online: https://zestynora.com/cozy-cajun-shrimp-and-andouille-rice-skillet-easy-one-pan-dinner/