Cajun Shrimp and Sausage Rice Bowl

Prep: 15 mins | Cook: 25 mins | Servings: 4

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Introduction

cajun shrimp and sausage rice bowl is a bold, weeknight-friendly feast that layers spicy, smoky flavors with tender rice and vibrant peppers. Juicy shrimp and crisped smoked sausage mingle in garlicky Cajun butter, while fluffy rice soaks up every savory drop for maximum flavor in every bite. It’s hearty, colorful, and ready fast—perfect when you want Southern warmth with minimal effort.

Ingredients

Shrimp & Sausage

• 1 lb large shrimp, peeled & deveined (450 g)
• 8 oz smoked sausage, sliced (225 g)
• 1 tbsp olive oil (15 ml)
• 1 tbsp unsalted butter (15 g)
• 1 tbsp Cajun seasoning (about 15 g)
• ½ tsp paprika (2 g)
• Kosher salt & black pepper, to taste

Rice & Veggies

• 1 cup long-grain rice, rinsed (200 g)
• 2 cups low-sodium chicken broth (480 ml)
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil (15 ml)
• 1 tbsp chopped parsley, for garnish
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

1. Cook the rice: In a saucepan, bring broth to a boil. Stir in rice, reduce heat to low, cover, and cook 15–18 minutes until tender and liquid is absorbed. Fluff with a fork.
2. Crisp the sausage: Heat 1 tbsp olive oil in a large skillet over medium-high. Add sausage; cook 4–5 minutes, stirring occasionally, until edges brown and the pan picks up flavorful fond. Transfer to a plate.
3. Sear the shrimp: Toss shrimp with Cajun seasoning, paprika, salt, and pepper. Add 1 tbsp butter to the same skillet; cook shrimp 1–2 minutes per side until pink and just opaque. Remove to the plate with sausage.
4. Sauté aromatics: If the pan is dry, add a drizzle of oil. Add onion and both peppers; cook 4–5 minutes until softened and glossy. Stir in garlic; cook 30 seconds until fragrant, scraping up browned bits.
5. Combine & season: Return sausage and shrimp (plus any juices) to the skillet. Add cooked rice and toss 2–3 minutes so grains absorb the buttery Cajun drippings. Adjust salt, pepper, and spice to taste.
6. Finish & serve: Remove from heat; sprinkle with parsley. Serve hot with lemon wedges for a bright, zesty contrast to the smoky heat.

FAQs

Can I use pre-cooked shrimp?

Yes. Add at the end and warm 30–60 seconds so they don’t overcook. The key is to avoid rubbery texture.

How do I make it milder?

Use a mild Cajun blend or halve the seasoning. You can also stir in a splash of cream or a pat of butter to soften the heat.

Best sides to serve with it?

A simple green salad, roasted corn, or garlic bread pairs well. For extra creaminess, top bowls with a dollop of sour cream or yogurt.

Recipe by Ana — Los Angeles, USA (10 years of professional cooking)

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