One Pot Shrimp and Rice

One Pot Shrimp and Rice

from carlsbadcravings.com
30 min
6 servings

 This Cajun Shrimp and Rice will have everyone clamoring for seconds and thirds!  Each and every bite is filled with succulent shrimp, juicy sausage and al dente rice laced with just the right kick of zippy, smoky, Cajun heat. To make this deceptively easy Cajun Shrimp recipe, you’ll sear the sausage followed by the shrimp, sauté the onions, bell peppers and rice, then add the broth and diced tomatoes and simmer to al dente perfection.  Of course, this recipe is incredibly versatile, add whatever veggies you like or omit them altogether, you can even swap the shrimp for chicken!  Your family will especially love this Cajun Shrimp and Rice alongside sweet cornbread and roasted broccoli. Let's eat! 

Ingredients

  • 1 poundraw large shrimp, shelled, deveined, patted dry
  • 12 ouncescajun/andouille sausage sliced ½-inch thick ((pork or chicken))
  • 3 tablespoonsolive oil, divided
  • 1 ½ cupslong grain basmati rice, thoroughly rinsed and drained
  • ½onion, chopped
  • 1red bell pepper, chopped
  • 2stalks celery, chopped
  • 3 clovesgarlic, minced
  • 2 ¾ cupslow sodium chicken broth
  • 115 oz. can fire roasted diced tomatoes, not drained
  • 1 tablespoontomato paste
  • 1 tablespoonlemon juice
  • green onions or parsley for garnish ((optional))
  • 1 ½ tspeach smoked paprika, garlic powder, onion powder
  • ½ tspeach dried oregano, dried thyme, pepper
  • ¼ teaspoonsalt
  • ¼ teaspooncayenne pepper

Directions

  1. 1

    Mix Cajun seasonings together. Add 1 ½ tablespoons to the raw shrimp in a bowl and stir to coat; set aside.

  2. 2

    Heat 1 tablespoon oil in a 3.5 qt (or larger) braiser or Dutch oven over medium-high heat. Add sausage and brown on each side, about 5 minutes. Remove sausage to a plate using a slotted spoon; set aside.

  3. 3

    Add 1 tablespoon oil to the drippings in the skillet and heat over medium-high heat. Add the shrimp in an even layer and cook just until opaque, about 2-3 minutes per side. Remove shrimp to a plate using tongs. You can chop the tails off of the shrimp once cool enough to handle if desired.

  4. 4

    Heat 1 tablespoon oil in the now empty skillet over medium-high heat. Add rice, onions and all remaining Cajun seasoning and sauté for 3 minutes. Add the bell pepper and celery and sauté 3 additional minutes (onions should be softened). Add garlic and sauté 30 seconds.

  5. 5

    Stir in the chicken broth, diced tomatoes, tomato paste and the cooked sausage.

  6. 6

    Bring the pot to a simmer, uncovered – the bubbles should reach to the center of the skillet (this can take up to 5 minutes, so be patient). Give everything a stir, cover, and reduce heat to LOW. Simmer for 5-10 minutes, checking and stirring at 5 minutes and replacing the lid. The rice is done when most of the liquid is evaporated and the rice is tender but slightly al dente. Add additional water or broth if the liquid has evaporated and the rice is not cooked yet.

  7. 7

    Once the rice is al dente, stir in the shrimp, cover, and remove from heat. Let the pot rest undisturbed for 10 minutes.

  8. 8

    Drizzle in lemon juice and fluff with a fork. Taste and season with additional salt or cayenne pepper to taste (I like more of both).