I’m excited to share my Cajun Shrimp Rice, an easy weeknight skillet of spiced brown rice, zesty shrimp, and smoky kielbasa that comes together in under an hour and will have everyone asking for seconds.

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Confession: I love meals that punch above their weight, and this Cajun Shrimp Rice skillet does exactly that. I toss plump shrimp into spiced brown rice and end up with something smoky, sneaky and a little fierce, the kind you can eat fast or savor, either way it disappears.

It’s bold but not showy, and there’s a salty tang that keeps you curious. For me it’s like Bayou Magic Cajun Rice on a weeknight, messy in the best way.

I guarantee you’ll want to know the trick that keeps the shrimp juicy and the rice perfectly fluffy.

Ingredients

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Brown rice: Whole grain, fiber rich, keeps you full longer, nice nutty flavor, healthier than white.
Shrimp: Lean protein, low fat, cooks fast, adds sweet briny taste, boosts iron and B12.
Kielbasa sausage: Smoky fatty, rich in protein, adds savory depth, watch sodium and saturated fat.
Green bell pepper: Crisp sweet, vitamin C packed, adds color and freshness, low calorie crunch.
Garlic: Pungent aromatic, gives warmth and depth, anti inflammatory compounds, not sweet.
Diced tomatoes: Acidic juicy brightness, adds moisture and slight tang, source of vitamin A and C.
Cajun seasoning: Bold spice mix, smoky and peppery, adds heat and complexity, watch sodium level.

Ingredient Quantities

1 cup long grain brown rice, rinsed

2 1/2 cups low sodium chicken broth

1 lb (450 g) large shrimp, peeled and deveined

8 oz (225 g) kielbasa sausage, sliced

1 medium onion, diced

1 large green bell pepper, diced

2 stalks celery, diced

3 cloves garlic, minced

1 can 14.5 oz diced tomatoes, drained

2 tbsp olive oil

1 tbsp unsalted butter

2 to 3 tsp Cajun seasoning, adjust to taste

1 tsp smoked paprika

1/2 tsp dried thyme

1 bay leaf

1 tsp Worcestershire sauce

1/2 tsp salt plus more to taste

1/4 tsp freshly ground black pepper

1/4 tsp crushed red pepper flakes optional

2 green onions, sliced for garnish

2 tbsp chopped fresh parsley

1 lemon cut into wedges for serving

How to Make this

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1. Rinse 1 cup brown rice and set aside. Heat 1 tbsp olive oil in a large deep skillet over medium-high heat, add sliced kielbasa and brown it well, about 3 to 4 minutes per side, then transfer sausage to a plate but leave the flavorful fat in the pan.

2. Add the remaining 1 tbsp olive oil and 1 tbsp butter to the pan, reduce heat to medium, and sauté diced onion, green bell pepper and celery until soft, about 4 to 5 minutes. Add minced garlic and cook another 30 seconds, don’t let it burn.

3. Stir in 2 to 3 tsp Cajun seasoning (start with 2 if you’re unsure), 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/4 tsp crushed red pepper flakes if using, 1/2 tsp salt and 1/4 tsp black pepper; cook the spices with the veggies about 30 seconds to wake them up.

4. Add the rinsed rice to the pan and toast it with the veggies and spices for 1 to 2 minutes so every grain gets coated, then stir in the drained 1
4.5 oz diced tomatoes, 1 tsp Worcestershire sauce and 2 1/2 cups low sodium chicken broth. Toss in the bay leaf and scrape up any browned bits from the bottom.

5. Increase to a simmer, bring the pot to a gentle boil, then lower the heat to low, cover and simmer for 35 to 40 minutes until the brown rice is tender and most of the liquid is absorbed. If it looks dry before the rice is done, add a splash more broth or water.

6. When the rice is almost finished, nestle the browned kielbasa back into the rice and spread the peeled, deveined shrimp over the top. Cover and cook 4 to 6 minutes more, until the shrimp turn opaque and just firm, do not overcook them or they get rubbery.

7. Remove from heat, pull out and discard the bay leaf, taste and adjust seasoning with more Cajun seasoning or salt if needed. Stir in 2 tbsp chopped fresh parsley and about half the sliced green onions.

8. Let the skillet rest 5 minutes, then fluff with a fork, garnish with the remaining green onions and lemon wedges, squeeze lemon over individual servings and enjoy.

Equipment Needed

1. Large deep skillet or sauté pan with a lid, about 10 to 12 inch, so the rice and sausage fit nice.
2. Cutting board, cause you gotta chop the onion, pepper, celery and slice the kielbasa.
3. Chef’s knife, a good sharp one, for fast clean cuts.
4. Measuring cups and measuring spoons, for the rice, broth and spices.
5. Wooden spoon or heatproof spatula, to scrape up those browned bits and stir without scratching.
6. Colander or fine mesh strainer, to rinse the brown rice and drain the canned tomatoes.
7. Tongs or a slotted spoon, to flip and remove the kielbasa then nestle it back in later.
8. Fork and a small ladle or spoon, for fluffing the rice and serving, plus lemon wedges.

FAQ

How long should I cook the brown rice in the skillet so it comes out fluffy?

Use the 1 cup rice to 2 1/2 cups broth ratio, bring to a simmer, cover and cook on low for about 40 to 45 minutes until tender and liquid is absorbed. Let it sit covered 5 to 10 minutes off the heat to steam. If it looks wet, uncover and simmer a few minutes more. Dont stir it a lot while it cooks or it can get gummy.

Can I swap white rice or quick rice for the brown rice?

Yes. For long grain white rice use about 2 cups broth and 18 to 20 minutes simmer time. Instant or quick rice should be added at the end with the shrimp and cooked just until tender, following package times. Adjust liquid and timing or the dish will be mushy or undercooked.

How do I avoid overcooking the shrimp?

Add the shrimp in the last 3 to 5 minutes of cooking so they just turn opaque and curl slightly. Large shrimp take about 2 to 4 minutes. Pull the skillet off the heat as soon as they’re opaque, they keep cooking a tiny bit from residual heat.

I like it spicy/mild, how do I change the heat level?

Adjust the Cajun seasoning: 2 tsp for mild, 3 tsp for medium-hot. Omit crushed red pepper for milder. To tone down heat add a pat of butter, a squeeze of lemon, or a little plain yogurt on the side. To boost heat add extra Cajun, cayenne or hot sauce at the end.

Can I replace the kielbasa with something else?

Sure. Andouille or any smoked sausage works great. Swap for diced chicken or pork but brown it first and make sure it’s cooked through before adding rice. For a vegetarian option try smoked tofu or mushrooms and skip the Worcestershire or use a vegan version.

How should I store and reheat leftovers, or can I freeze it?

Refrigerate up to 3 days in an airtight container. Reheat gently with a splash of broth or water, covered, in the microwave or on the stove to loosen the rice. Freezing is okay but texture changes – shrimp gets rubbery, so for best results freeze without the shrimp and add fresh shrimp when reheating.

Cajun Shrimp Rice Skillet Recipe Substitutions and Variations

Rice: swap the 1 cup long grain brown rice for 1 cup long grain white or jasmine rice (use about 2 cups broth and cook ~18 min), or 1 cup quinoa (use 1 3/4 to 2 cups liquid, cooks ~15 min), or 4 cups cauliflower rice for a low carb version (stir in at the end, no extra liquid).
Kielbasa: use andouille for more heat and smoke, smoked sausage or chorizo for deeper flavor, or turkey/apple sausage if you want it leaner; if using a lean sausage add a little extra oil or butter so it doesn’t dry out.
Shrimp: swap with diced chicken breast or thighs (cook until no pink, about 6-8 min in the skillet), firm white fish like cod or haddock (add later, 6-8 min), or extra firm tofu for a vegetarian option (press, cube and brown well).
Chicken broth: use vegetable broth for vegetarian, seafood/shrimp stock for more ocean flavor, or plain water plus 1-2 tsp bouillon or Worcestershire if you need pantry-friendly options; taste and adjust salt.

Pro Tips

1) Brown the kielbasa until it gets a nice crust and leave the pan fat, it really adds flavor to the rice. If you can, slice the sausage on the bias so each piece has more surface to brown. Dont scrub the browned bits off the bottom, scrape them into the pot later for extra depth.

2) Never add the shrimp too early. Pat them dry, toss with a little salt and pepper, and add them only when the rice is almost done so they stay tender. If you use frozen shrimp, thaw completely and dry them or they’ll steam and go rubbery.

3) Brown rice can be stubborn, so pre-soak for 20 to 30 minutes if you want shorter cook time, or cook the rice a few minutes extra with a splash more hot broth if it looks tight. Let the whole skillet rest covered for 5 to 10 minutes after cooking so the grains steam and separate, then fluff gently with a fork.

4) Taste before you salt, because kielbasa and Worcestershire bring saltiness. Finish with bright acid and herbs, like a good squeeze of lemon and fresh parsley or green onions, it lifts the whole dish and makes the Cajun spices pop.