Save One-Pot Cajun Shrimp and Rice packs bold Louisiana flavor into a single skillet making cleanup a breeze and filling your kitchen with the scent of smoked spices and juicy shrimp. Whether you need a quick weeknight meal or a dish to impress company this recipe comes together with minimal fuss and brings a punch of flavor and comfort every time.
I first made this for a friend's birthday after a crazy day at work and we laughed around the table while the steam rose from the pot. Now I turn to it every time I want a big-flavor dinner without the stress.
Ingredients
- Large raw shrimp peeled and deveined: Look for shrimp that smell fresh and have a firm texture for the best flavor and bite
- Long-grain white rice: Holds up to simmering without getting mushy choose a reputable rice brand or check for grains that are not broken
- Red bell pepper: Adds natural sweetness and a pop of color go for firm and shiny peppers with no soft spots
- Celery: Provides crunch and layers of flavor pick stalks that snap when bent and are light green with leafy tops
- Onion: Forms the savory base of the dish yellow or white onions work well firm and heavy for their size are best
- Cajun seasoning: Classic Southern spice blend with paprika thyme and garlic taste it before using and adjust salt if needed
- Garlic: Freshly minced gives a sweet pungency use plump cloves for the freshest flavor
- Chicken or vegetable broth: Adds depth to the rice and makes it fluffy homemade or low-sodium boxed is ideal
- Diced tomatoes: Lends tang and juiciness canned fire-roasted gives a smoky edge
- Olive oil: Helps sauté and brings richness choose extra-virgin for fruitier notes
- Scallions or parsley garnish: Adds fresh contrast and color always choose bright fragrant herbs before chopping
Instructions
- Prep the Shrimp and Vegetables:
- Begin by peeling and deveining the shrimp. Pat them dry on a paper towel and season lightly with a pinch of Cajun seasoning. Dice your onions celery and red bell pepper into small even pieces. This prep step ensures every bite cooks evenly.
- Sauté Aromatics for Flavor:
- Add a swirl of olive oil to a large heavy-bottomed pot set over medium heat. When the oil shimmers add onions celery and red bell pepper. Cook stirring frequently for about 8 minutes until softened and golden at the edges. Add the minced garlic and sauté for 1 minute more until fragrant but not browned.
- Bloom the Spices:
- Sprinkle Cajun seasoning into the pot and stir vigorously. Toast the spices for at least 30 seconds to draw out their essential oils which deepens the overall flavor profile of your dish.
- Cook the Rice and Tomatoes:
- Stir in the uncooked rice to coat every grain with the spicy oil. Pour in the diced tomatoes with their juices and the broth. Scrape the bottom of the pot to loosen any browned bits which intensifies taste. Bring the mixture to a gentle simmer then reduce the heat to low and cover tightly. Let it cook undisturbed for about 18 minutes until the rice has absorbed most of the liquid.
- Add the Shrimp:
- Nestle the seasoned shrimp into the partially cooked rice after the 18 minutes. Cover the pot again and cook for 6 to 8 more minutes until the shrimp turn pink and opaque and the rice is fluffy and tender.
- Rest and Garnish:
- Remove from the heat and let everything rest covered for 5 minutes so flavors meld. Sprinkle with chopped scallions or parsley before serving. This final rest period makes each grain and shrimp taste their best.
Save I always look forward to tossing in juicy shrimp because they soak up every bit of spice and flavor. The first time my nieces tasted this at Sunday dinner they asked for seconds and even took leftovers for lunch the next day.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Rice cools quickly and should be refrigerated promptly after serving to keep both rice and shrimp fresh. To reheat add a splash of broth or water before microwaving to restore moisture and fluffiness.
Ingredient Substitutions
If you cannot find Cajun seasoning make your own with paprika garlic powder onion powder thyme and cayenne. For a seafood allergy swap shrimp with chunks of chicken breast and ensure it is cooked through during the simmering phase. Brown rice can be used but increase liquid and cooking time as it takes longer to soften.
Serving Suggestions
Serve One-Pot Cajun Shrimp and Rice directly from the pan with an extra sprinkle of fresh herbs and lemon wedges on the side if you want a zesty pop. Sometimes I add a crisp side salad or quick skillet cornbread for a complete Southern-style meal. This dish is crowd-pleasing enough for a potluck but easy enough for any Tuesday.
Cultural Notes
Cajun food comes from French-speaking Acadian settlers in Louisiana. This recipe channels their love of rice-based comfort food with spicy roots. Using the classic Cajun trinity of onion pepper and celery gives the dish its authentic backbone and stirs up memories of big family tables.
Seasonal Adaptations
In summer swap the canned tomatoes for fresh diced ripe tomatoes and top with sweet corn kernels off the cob In winter toss in a cup of chopped collard greens before simmering for extra warmth and nutrients Use smoked sausage instead of shrimp during colder months for an equally comforting version
Success Stories
Several friends who never attempted Southern cooking told me this dish was their turning point. After one try they kept it in regular weeknight rotation and sent me photos of their families asking for more servings. The simplicity and dramatic flavor always make people proud they cooked it themselves.
Freezer Meal Conversion
For a make-ahead version cook through the rice step without the shrimp cool thoroughly and freeze in airtight containers. Thaw in the fridge then reheat on the stove with a splash of broth and add fresh shrimp just before serving to finish. This trick creates an instant dinner that still tastes fresh.
Save Every time I make this recipe my kitchen feels like a little bit of Louisiana. The aromas alone will have everyone circling for a taste before it even reaches the table.
Kitchen Help
- → What type of rice works best with Cajun shrimp?
Long-grain white rice is ideal, as it remains fluffy and absorbs the Cajun flavors without becoming mushy.
- → How spicy is this dish?
The blend of Cajun spices gives a moderate kick, but heat can be adjusted by varying the seasoning amounts.
- → Can frozen shrimp be used?
Yes, thaw frozen shrimp beforehand and pat dry to ensure proper cooking and texture.
- → What vegetables complement the flavors?
Bell peppers, onions, and celery are traditional, adding both texture and aromatic depth to the dish.
- → Is this meal suitable for meal prep?
Absolutely. Leftovers reheat well, making it a great choice for lunches or dinner throughout the week.
- → Can sausage be added for extra flavor?
Andouille or smoked sausage is a popular addition that enhances the Cajun character and hearty appeal.