Spicy Cajun Shrimp & Sausage Dirty Rice Skillet in 35 Minutes

Oh, how I love a good one-pan meal that packs a punch of flavor! This Cajun Shrimp & Sausage Dirty Rice Skillet has been my go-to weeknight dinner ever since I first tasted the magic of Louisiana cooking during a trip to New Orleans. The way the spicy shrimp, smoky sausage, and perfectly seasoned rice come together in one skillet? Absolute perfection. As someone who grew up watching my grandma whip up hearty meals with whatever was in the pantry, I appreciate how this dish delivers big flavor with minimal cleanup. Trust me, once you try this recipe, you’ll understand why it’s become a staple in my kitchen – and probably yours too!

Why You’ll Love This Cajun Shrimp & Sausage Dirty Rice Skillet

Let me tell you why this dish is about to become your new weeknight hero:

• One-pan wonder: Less dishes mean more time to enjoy that second helping (and trust me, you’ll want one!)
• Flavor explosion: That perfect Cajun kick will have your taste buds dancing – just like mine did in New Orleans
• Speedy satisfaction: From fridge to table in 35 minutes flat – even faster than takeout!
• Protein-packed: Shrimp AND sausage? That’s what I call a power couple of deliciousness
• Leftover magic: Tastes even better the next day (if it lasts that long!)

This skillet has saved my bacon (or should I say sausage?) on more busy nights than I can count. The best part? It’s so darn easy to make!

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Ingredients for Cajun Shrimp & Sausage Dirty Rice Skillet

Here’s everything you’ll need to make this flavor-packed skillet – I’ve broken it down so you can grab-and-go at the store. Pro tip: measure everything before you start cooking (my grandma called this “mise en place” – fancy French for “stop scrambling mid-recipe like a headless chicken!”)

• The protein stars:
  • 1 lb large shrimp (peeled, deveined, tails off – unless you’re fancy like that)
  • 12 oz smoked andouille sausage (sliced into coins – the spicier the better in my book!)
• The rice & liquid:
  • 1 cup long-grain white rice (uncooked – don’t use instant or you’ll get mush!)
  • 2 cups chicken broth (low-sodium if you’re watching salt)
• The holy trinity (Cajun cooking’s BFFs):
  • 1 green bell pepper (diced – red works too for sweeter flavor)
  • 1 medium yellow onion (diced – no need for perfect cubes here)
  • 2 celery stalks (diced – leaves and all for extra flavor)
• The flavor boosters:
  • 3 garlic cloves (minced – more if you’re garlic-obsessed like me)
  • 2 tbsp Cajun seasoning (store-bought or homemade – I’ll share my blend secret later!)
  • 1 tbsp olive oil (or whatever oil you’ve got)
  • Salt and pepper to taste (go easy – the Cajun seasoning’s already salty)

See? Nothing too crazy – just good, honest ingredients that come together like magic in your skillet. Now let’s get cooking!

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How to Make Cajun Shrimp & Sausage Dirty Rice Skillet

Alright, let’s get this party started! Here’s my foolproof method for making the most delicious Cajun skillet you’ve ever tasted. I’ve made this so many times I could do it in my sleep – but don’t worry, I’ll walk you through every step.

1. Heat things up: Grab your largest skillet (I use a 12-inch cast iron) and warm that olive oil over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles immediately.
2. Brown the sausage: Toss in those beautiful sausage coins and let them get nice and crispy – about 3-4 minutes per side. Don’t crowd the pan! Work in batches if needed. Transfer to a plate when they’re golden brown.
3. Sauté the veggies: In that same glorious sausage grease (flavor gold!), cook your holy trinity – bell pepper, onion, and celery – until they’re soft and the onions turn translucent, about 5 minutes. Add the garlic last and cook just until fragrant – 30 seconds max or it’ll burn!
4. Toast the rice: Stir in the dry rice and Cajun seasoning, coating every grain with that flavorful oil. You’ll smell the spices blooming – that’s when you know it’s working!
5. Simmer away: Pour in the chicken broth, scrape up any browned bits (that’s flavor!), and bring to a boil. Then reduce heat to low, cover tightly, and let it work its magic for 15 minutes. No peeking!
6. Add the shrimp: Nestle those pink beauties and the sausage back into the rice. Cover and cook 5 more minutes – the shrimp will turn opaque when ready. Easy does it!
7. Rest and serve: Take it off the heat and let it sit covered for 5 minutes. This is the hardest part – waiting! But it makes all the difference for perfect rice texture.

See? Simple as can be. Now grab a fork and dig into that spicy, smoky, shrimp-studded goodness!

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Tips for the Best Cajun Shrimp & Sausage Dirty Rice Skillet

After making this dish more times than I can count, here are my can’t-live-without tips for skillet perfection:

• Spice control: Start with 1 tbsp Cajun seasoning if you’re spice-shy – you can always add more at the end. My trick? Taste the broth before adding rice!
• Shrimp shortcut: Use pre-cooked shrimp to save 5 minutes – just add them at the very end to warm through.
• Skillet size matters: Don’t try this in anything smaller than a 12-inch skillet – trust me, I learned the hard way with rice all over my stovetop!
• Resting is key: That 5-minute wait after cooking? Non-negotiable. It lets the rice absorb every last drop of flavor.

Follow these simple tricks and you’ll have restaurant-quality results every single time!

Ingredient Substitutions & Variations

Don’t have exactly what the recipe calls for? No sweat! Here are my favorite swaps that still deliver amazing flavor:

• Protein power: Turkey sausage works great for a lighter option (just add extra Cajun seasoning). Chicken or crawfish make tasty shrimp alternatives too!
• Rice rave: Brown rice needs about 10 extra minutes of cook time – just add a splash more broth if it gets dry.
• Veggie boost: Toss in okra, diced tomatoes, or mushrooms with the holy trinity for extra nutrition and texture.
• Heat tweaks: Swap Cajun seasoning for Creole if you prefer less heat, or add cayenne if you’re feeling brave!

The beauty of this dish? It’s endlessly adaptable to what’s in your fridge – just like my grandma used to do!

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Serving Suggestions for Cajun Shrimp & Sausage Dirty Rice Skillet

This skillet is a meal in itself, but here’s how I love to serve it up: crusty French bread for soaking up every last bit (my Louisiana friends would approve!), a simple green salad to cut the richness, and – of course – extra hot sauce on the side for the brave souls at the table. A cold beer or sweet tea makes the perfect drink pairing!

Storage & Reheating Instructions

This skillet keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I swear by the stovetop – just splash in a tablespoon of broth or water and warm gently over medium-low heat, stirring occasionally. The microwave works in a pinch, but tends to make the rice a bit soggy (though still delicious in my book!). Pro tip: The flavors actually deepen overnight, making this one of those rare dishes that might be even better as leftovers!

Cajun Shrimp & Sausage Dirty Rice Skillet FAQs

What if my rice isn’t cooked through?
No panic! Just add 1/4 cup warm broth, cover, and cook on low for 5 more minutes. Different rice brands and stove temps can vary. Next time, check that your broth is at a full boil before reducing heat.

Nutritional Information

Nutritional estimates will vary based on your specific ingredients and brands, but this hearty skillet packs a balanced mix of protein, carbs, and veggies in every satisfying serving. Remember – good food is about nourishment AND enjoyment!

Try this recipe and share your twist in the comments!

Spicy Cajun Shrimp & Sausage Dirty Rice Skillet in 35 Minutes

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Print Recipe

Pin Recipe

A flavorful one-pan dish combining spicy Cajun shrimp, savory sausage, and dirty rice for a quick and satisfying meal.

• Author: Sophia Collins
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Cajun
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

• 1 lb shrimp, peeled and deveined
• 12 oz smoked sausage, sliced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 bell pepper, diced
• 1 onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add sausage and cook until browned. Remove and set aside.
3. In the same skillet, sauté bell pepper, onion, celery, and garlic until softened.
4. Stir in rice, Cajun seasoning, salt, and pepper.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat, cover, and simmer for 15 minutes.
7. Add shrimp and cooked sausage. Cover and cook for 5 more minutes.
8. Remove from heat and let sit for 5 minutes before serving.

Notes

• Adjust Cajun seasoning to taste for more or less spice.
• Use pre-cooked shrimp to save time.
• Store leftovers in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 1200mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 180mg

Keywords: Cajun shrimp, sausage dirty rice, one-pan meal, spicy rice skillet