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This vibrant Cajun Shrimp and Rice is a one-pan wonder that delivers deep, smoky flavor with minimal cleanup. It’s a comforting weeknight hero featuring fluffy rice, plump shrimp, and the classic “holy trinity” of vegetables. You’ll love how easily this complete meal comes together.

Why You’ll Love This Cajun Shrimp and Rice

One-pan wonder: Everything cooks in a single skillet for incredible flavor and easy cleanup.
Complex flavor, simple process: Cajun seasoning creates a restaurant-quality profile with minimal effort.
Highly adaptable: Easily swap proteins, adjust heat, or add extra veggies based on preference.
Perfect texture: Enjoy fluffy rice, tender vegetables, and juicy shrimp in every bite.

Ingredients & Tools

1 lb large raw shrimp, peeled and deveined
2 tbsp Cajun seasoning, divided
2 tbsp olive oil, divided
8 oz andouille sausage, sliced into rounds (optional, but recommended)
1 large yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
1 ½ cups long-grain white rice (like jasmine or basmati)
1 (14.5 oz) can fire-roasted diced tomatoes, undrained
3 cups chicken or seafood broth
2 bay leaves
1 tsp dried thyme
Salt and black pepper to taste
Fresh parsley for garnish
1 lemon, cut into wedges for serving

Tools: A large, deep skillet or Dutch oven with a tight-fitting lid.

Notes: Don’t skip toasting the rice with the spices—it unlocks a nutty flavor. Use a good-quality broth as the flavorful base.

Nutrition (per serving)

Calories:	480 kcal
Protein:	28 g
Fat:	16 g
Carbs:	55 g
Fiber:	4 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

What if my Cajun seasoning is very salty? Taste it first! Many store-bought blends are heavy on the salt. If yours is, you’ll want to hold back on adding any additional salt until the very end, after you’ve tasted the finished dish.
Can I use frozen shrimp? Absolutely, but please thaw them properly. The best way is to place them in a bowl of cold water for 15-20 minutes. Pat them completely dry with paper towels before seasoning—this is crucial for getting a good sear and preventing them from steaming.
Is the andouille sausage necessary? It’s not, but it adds an authentic, smoky depth that’s hard to replicate. If you don’t eat pork, a smoked chicken or turkey sausage works well too. For a vegetarian version, a smoked paprika can help mimic that smoky flavor.
Why long-grain rice? Short-grain or risotto rice will become too sticky and starchy. Long-grain rice, like jasmine or basmati, stays fluffy and separate, which is what you want for this dish. Don’t rinse it—you want the surface starch to help thicken the sauce slightly.

How to Make Cajun Shrimp and Rice

Step 1: Start by prepping your shrimp. Pat them thoroughly dry with paper towels—this is the secret to a good sear, not a steam. Toss them in a bowl with 1 tablespoon of the Cajun seasoning, making sure they’re evenly coated. Set them aside while you start the base of the dish. You’ll notice the seasoning starting to cling to the shrimp, creating a flavorful crust.

Step 2: Heat 1 tablespoon of olive oil in your large skillet or Dutch oven over medium-high heat. If you’re using the andouille sausage, add the slices now and cook for 2-3 minutes per side until they’re nicely browned and have rendered some of their fat. Remove the sausage with a slotted spoon and set it aside on a plate. That rendered fat is pure flavor gold.

Step 3: In the same skillet with the sausage drippings (add the remaining 1 tbsp of oil if the pan seems dry), add the diced onion, bell pepper, and celery—the holy trinity. Sauté for 5-6 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. You should hear a gentle sizzle. Now, add the minced garlic and cook for just 30 more seconds until fragrant. Be careful not to burn the garlic!

Step 4: Push the vegetables to the side and add the remaining 1 tablespoon of Cajun seasoning to the center of the pan. Let it toast for 30 seconds—you’ll smell its aroma intensifying. Immediately add the dry rice and stir to coat every grain in the oil and spices. Toast the rice for 1-2 minutes, until it starts to look a little translucent around the edges. This step is what gives the rice its incredible, nutty base flavor.

Step 5: Pour in the entire can of fire-roasted tomatoes (with their juices) and the broth. Add the bay leaves, dried thyme, and the browned sausage back into the pan. Give everything a good stir, scraping up any browned bits from the bottom of the pan. Those bits are packed with flavor. Bring the liquid to a lively boil.

Step 6: Once boiling, immediately reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer gently for 15-18 minutes. Do not peek! You need that steam to cook the rice evenly. After 15 minutes, check to see if the rice is tender and has absorbed most of the liquid.

Step 7: Now, it’s shrimp time. Uncover the skillet and arrange the seasoned shrimp in a single layer on top of the rice. They’ll steam and cook from the residual heat. Re-cover the skillet and let it cook for another 4-6 minutes, just until the shrimp are pink, opaque, and curled. The residual heat is perfect—it cooks them through without making them tough.

Step 8: Turn off the heat. Remove the bay leaves and discard them. Let the dish sit, covered, for a final 5 minutes. This resting time allows the rice to firm up just a bit and the flavors to meld together perfectly. Fluff the rice gently with a fork, mixing the shrimp in. Garnish with a generous handful of fresh parsley and serve immediately with lemon wedges for squeezing over the top.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze without shrimp for up to 3 months; thaw overnight in fridge.
Reviving: Reheat gently in a skillet with a splash of broth to restore moisture.

Serving Suggestions

Complementary Dishes

A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the rice and shrimp beautifully, balancing the whole meal.
Buttery skillet cornbread — The sweet, crumbly texture of cornbread is the perfect vehicle for soaking up any extra sauce and complements the smoky spices.
Sautéed garlicky green beans — A quick side of vibrant green beans adds a fresh, crisp-tender element and a pop of color to your plate.

Drinks

A crisp, hoppy IPA — The bitterness of the beer stands up to the spice and richness, while its carbonation cleanses the palate between bites.
Chilled dry rosé — Its bright acidity and subtle fruit notes are a fantastic counterpoint to the smoky, savory flavors in the dish.
Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help manage the heat.

Something Sweet

Classic bread pudding with a whiskey sauce — A warm, comforting, and decadent dessert that continues the Southern theme and feels like a natural, cozy ending.
Lemon sorbet — A scoop of bright, tart sorbet is a light and palate-cleansing finish that feels refreshing after a robust meal.
Pecan pie bars — All the nutty, sweet goodness of pecan pie in a easy-to-serve bar form; they’re the perfect rich and sweet bite.

Top Mistakes to Avoid

Mistake: Not patting the shrimp dry. If your shrimp are wet, they’ll steam instead of sear when you cook them at the end. This leads to a rubbery texture and they won’t hold onto the seasoning as well.
Mistake: Peeking while the rice is cooking. I know it’s tempting, but lifting the lid lets out precious steam that the rice needs to cook evenly. Trust the process and set a timer.
Mistake: Overcooking the shrimp. They only need a few minutes in the residual heat of the rice. If you cook them for too long, they’ll become tough and chewy. As soon as they’re pink and opaque, they’re done.
Mistake: Using the wrong rice. Avoid short-grain or sushi rice, as they release too much starch and will turn your dish into a gummy, sticky mess. Stick with long-grain varieties.

Expert Tips

Tip: Make your own Cajun seasoning. It’s surprisingly easy and lets you control the salt and heat. A simple blend is 2 tsp paprika, 1 tsp each of garlic powder, onion powder, and dried oregano, ½ tsp each of cayenne pepper, black pepper, and white pepper. Mix it up and store it in a jar.
Tip: Add the shrimp frozen. Here’s a pro hack for super juicy shrimp: if you’re in a real rush, you can add small or medium frozen shrimp directly on top of the hot rice in the last 5-6 minutes of cooking. They’ll thaw and cook perfectly without any risk of overcooking.
Tip: Create a flavor base with the sausage. Don’t skip browning the sausage first. Those browned bits left in the pan (the fond) are the foundation of your sauce. Deglazing the pan with the tomatoes and broth incorporates all that flavor directly into the rice.
Tip: Let it rest before serving. That 5-minute rest after cooking is not optional! It allows the rice to absorb any remaining liquid evenly and firm up, so you get perfect, separate grains instead of a mushy texture.

FAQs

Can I make this dish ahead of time?
You can, but with a caveat. The rice and vegetable base can be made a day ahead and stored in the fridge. I’d recommend cooking the shrimp fresh, though, as reheated shrimp can become rubbery. When ready to serve, gently reheat the rice base in a skillet with a splash of broth, then cook the shrimp on top as directed. The texture will be far superior.

My rice is still hard after the cooking time. What happened?
This usually means there wasn’t enough liquid or the heat was too low. Different stoves and skillets can vary. If your rice is undercooked, add another ¼ to ½ cup of hot broth, stir gently, cover, and cook for another 5-10 minutes on low. If the bottom is starting to burn, reduce the heat further.

How can I make this spicier or milder?
It’s all in the seasoning! For more heat, add a pinch of cayenne pepper or a diced jalapeño with the other vegetables. For a milder version, use a low-sodium or mild Cajun seasoning blend. You can also remove the seeds from the jalapeño or simply use less of the seasoning mix.

Can I use brown rice instead of white rice?
Yes, but it requires a major adjustment. Brown rice needs more liquid and a much longer cooking time. You’d likely need to increase the broth to 4 cups and simmer for 40-50 minutes before adding the shrimp. The shrimp would still only go on for the last 5 minutes.

Is it okay to use pre-cooked shrimp?
I wouldn’t recommend it. Pre-cooked shrimp are already fully cooked and will become very tough and chewy when reheated in the skillet. They’re best added cold to salads. For this recipe, raw shrimp are essential for that tender, juicy result.

Cajun Shrimp And Rice

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Southern-us, cajun

Servings 4

Total Time 45 minutes

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Make this easy one-pan Cajun Shrimp and Rice for a flavorful, complete meal with minimal cleanup. Ready in 45 minutes! Get the recipe now.

Ingredients

For the main ingredients

1 lb large raw shrimp (peeled and deveined)
2 tbsp Cajun seasoning (divided)
2 tbsp olive oil (divided)
8 oz andouille sausage (sliced into rounds)
1 large yellow onion (diced)
1 green bell pepper (diced)
2 celery stalks (diced)
3 cloves garlic (minced)
1 ½ cups long-grain white rice
1 can fire-roasted diced tomatoes (14.5 oz, undrained)
3 cups chicken or seafood broth
2 bay leaves
1 tsp dried thyme
Salt and black pepper (to taste)
Fresh parsley (for garnish)
1 lemon (cut into wedges for serving)

Instructions

01
Start by prepping your shrimp. Pat them thoroughly dry with paper towels—this is the secret to a good sear, not a steam. Toss them in a bowl with 1 tablespoon of the Cajun seasoning, making sure they're evenly coated. Set them aside while you start the base of the dish. You'll notice the seasoning starting to cling to the shrimp, creating a flavorful crust.
02
Heat 1 tablespoon of olive oil in your large skillet or Dutch oven over medium-high heat. If you're using the andouille sausage, add the slices now and cook for 2-3 minutes per side until they're nicely browned and have rendered some of their fat. Remove the sausage with a slotted spoon and set it aside on a plate. That rendered fat is pure flavor gold.
03
In the same skillet with the sausage drippings (add the remaining 1 tbsp of oil if the pan seems dry), add the diced onion, bell pepper, and celery—the holy trinity. Sauté for 5-6 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. You should hear a gentle sizzle. Now, add the minced garlic and cook for just 30 more seconds until fragrant. Be careful not to burn the garlic!
04
Push the vegetables to the side and add the remaining 1 tablespoon of Cajun seasoning to the center of the pan. Let it toast for 30 seconds—you'll smell its aroma intensifying. Immediately add the dry rice and stir to coat every grain in the oil and spices. Toast the rice for 1-2 minutes, until it starts to look a little translucent around the edges. This step is what gives the rice its incredible, nutty base flavor.
05
Pour in the entire can of fire-roasted tomatoes (with their juices) and the broth. Add the bay leaves, dried thyme, and the browned sausage back into the pan. Give everything a good stir, scraping up any browned bits from the bottom of the pan. Those bits are packed with flavor. Bring the liquid to a lively boil.
06
Once boiling, immediately reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer gently for 15-18 minutes. Do not peek! You need that steam to cook the rice evenly. After 15 minutes, check to see if the rice is tender and has absorbed most of the liquid.
07
Now, it's shrimp time. Uncover the skillet and arrange the seasoned shrimp in a single layer on top of the rice. They'll steam and cook from the residual heat. Re-cover the skillet and let it cook for another 4-6 minutes, just until the shrimp are pink, opaque, and curled. The residual heat is perfect—it cooks them through without making them tough.
08
Turn off the heat. Remove the bay leaves and discard them. Let the dish sit, covered, for a final 5 minutes. This resting time allows the rice to firm up just a bit and the flavors to meld together perfectly. Fluff the rice gently with a fork, mixing the shrimp in. Garnish with a generous handful of fresh parsley and serve immediately with lemon wedges for squeezing over the top.