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Cajun Shrimp Andouille-Style Rice Skillet

This Cajun Shrimp Andouille-Style Rice Skillet is SO EASY! A one-pan meal with smoky sausage, tender shrimp, and perfectly spiced rice ready in under 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Cajun
Keyword: Andouille, Easy, One-Pan, Quick, Shrimp, Spicy
Servings: 4 servings

Ingredients

  • 1 pound shrimp peeled and deveined
  • 1 cup turkey andouille sausage sliced
  • 1 cup long-grain rice
  • 1 medium onion diced
  • 1 bell pepper diced (any color you prefer)
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon paprika
  • 0.5 teaspoon cayenne pepper
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • green onions for garnish

Instructions

  • Start by patting your shrimp dry with paper towels. Toss the shrimp in a small bowl with half the Cajun seasoning, a pinch of salt, and pepper.
  • Heat 1 tablespoon of olive oil in your skillet over medium heat. Add the sliced turkey andouille sausage and cook until browned on both sides, about 3-4 minutes. Remove the sausage from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion and bell pepper, sautéing until softened and fragrant, about 5 minutes. Add the minced garlic during the last minute of cooking to avoid burning it.
  • Stir the uncooked rice into the skillet with the veggies. Cook for 1-2 minutes, stirring frequently to lightly toast the rice and coat it with the flavors in the pan. Sprinkle in the remaining Cajun seasoning, paprika, cayenne pepper, salt, and pepper. Stir well to combine.
  • Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer gently for 15 minutes, or until the rice is tender and the liquid is mostly absorbed.
  • Once the rice is nearly done, nestle the seasoned shrimp and browned sausage slices into the rice. Cover the skillet again and cook for an additional 5 minutes, until the shrimp turn pink and opaque and are cooked through.
  • Remove the skillet from heat and sprinkle chopped green onions over the top for a fresh, vibrant finish. Serve hot straight from the pan for a comforting, flavorful meal.

Equipment

  • Large skillet with a lid
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Spoon or Spatula
  • Small Bowl

Notes

  • Don’t skip toasting the rice to enhance flavor and keep rice fluffy.
  • If rice isn’t tender after simmering, add more broth and continue cooking.
  • Be careful not to overcook the shrimp to avoid toughness.
  • Use a lid to steam the rice properly during cooking.
  • Substitute turkey andouille with chicken sausage or smoked sausage if unavailable.