Easy Cajun Shrimp And Rice

Easy Cajun Shrimp and Rice

This recipe is a flavorful one-pot wonder, perfect for a quick and satisfying weeknight meal.

Ingredients:

• 1 ½ cups long-grain white rice
• 3 tablespoons olive oil, divided
• 1 pound large shrimp, peeled and deveined
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 ½ teaspoons Cajun seasoning (or to taste)
• 3 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• ½ cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Cooking Guide:

1. Rinse the rice: In a fine-mesh strainer, rinse the rice under cold running water until the water runs clear. Drain well and set aside.

2. Cook the shrimp: Pat the shrimp dry with paper towels. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the pan and set aside on a plate.

3. Sauté the vegetables: In the same pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, bell pepper, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened.

4. Add the aromatics and seasonings: Stir in the garlic, thyme, paprika, and Cajun seasoning. Cook for 30 seconds, allowing the flavors to release.

5. Cook the rice: Add the rinsed rice to the pan and stir to coat with the seasonings.

6. Simmer with broth and tomatoes: Pour in the chicken broth and diced tomatoes with their juices. Bring to a boil, then reduce heat to low, cover the pan, and simmer for 15 minutes, or until the rice is cooked through and fluffy.

7. Return the shrimp: Stir the cooked shrimp back into the pan with the rice and vegetables. Heat for an additional 1-2 minutes, or until warmed through.

8. Serve: Remove the pan from the heat and stir in the chopped parsley. Season with additional salt and black pepper to taste. Serve immediately.

Tips:

• For a spicier dish: Increase the amount of Cajun seasoning to your preference. You can also add a pinch of cayenne pepper for an extra kick.
• Make it a complete meal: Serve the Cajun shrimp and rice with a side of steamed green beans or a simple green salad.
• Shrimp substitutions: If shrimp is not available, you can substitute boneless, skinless chicken thighs or breasts cut into bite-sized pieces. Cook the chicken before adding the vegetables in step 3.
• Brown rice option: While white rice cooks quicker, feel free to use brown rice instead. Adjust the cooking time according to package instructions, and add an extra ½ cup of broth for longer cooking time.
• Leftovers: This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through.