Make a flavorful, creamy Cajun shrimp and rice dish entirely in one skillet. This recipe is quick enough for a weeknight meal.
Author:Ahazzam
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Lactose
Ingredients
Scale
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined
8 ounces smoked sausage, sliced (optional)
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 tablespoon Cajun seasoning
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 cups chicken broth
1 cup uncooked long-grain white rice
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large, deep skillet over medium-high heat. Add the shrimp and sausage (if using). Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Remove the shrimp and sausage from the skillet and set aside.
Add the chopped onion and bell pepper to the same skillet. Cook until softened, about 5 minutes.
Add the minced garlic, Cajun seasoning, oregano, and thyme. Cook for 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a simmer. Stir in the uncooked rice. Cover the skillet, reduce the heat to low, and cook for 15 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
Stir in the heavy cream and return the cooked shrimp and sausage to the skillet. Cook gently for 2-3 minutes until heated through.
Remove the skillet from the heat. Stir in the Parmesan cheese until the sauce is creamy. Garnish with fresh parsley before serving.
Notes
To prevent the sauce from breaking, add the heavy cream and cheese off the direct heat. Stir gently to combine.
Use medium or large shrimp for the best texture in this skillet meal.
If you prefer less heat, reduce the amount of Cajun seasoning used.