Cajun Shrimp and Rice
Cajun Shrimp and Rice is a quick and easy one-pot dish. Perfect for a quick and easy meal, this dish combines succulent shrimp with aromatic Cajun spices and fluffy rice. All cooked together in one pot for ready cleanup. Whether you’re a seafood lover or a fan of bold, zesty flavors, this dish is sure to satisfy your taste buds. Get ready to bring a taste of Louisiana right to your dinner table with this simple yet flavorful recipe!
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What is Cajun Cuisine
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Cajun cuisine is a style of cooking that originated in Louisiana, particularly among the French-speaking Acadians or “Cajun” settlers. It is known for its bold and robust flavors, often incorporating a mix of aromatic herbs and spices. Spices such as cayenne pepper, paprika, garlic, and onion. Seafood, especially shrimp, crawfish, and catfish, plays a prominent role in Cajun dishes, as Louisiana has a rich abundance of freshwater and Gulf seafood.
Over the years, Cajun cuisine has been influenced by other cultures, including Spanish, African, Native American, and Caribbean, resulting in a diverse and rich culinary tradition. Some key ingredients in Cajun cooking include the “holy trinity” of onions, bell peppers, and celery. Popular dishes such as gumbo, jambalaya, etouffee, and boudin reflect the hearty and comforting nature of Cajun food.
Today, Cajun cuisine is celebrated for its bold flavors, spicy kick, and soulful dishes that bring people together around the table. It has gained popularity not only in Louisiana but also across the United States and around the world. Showcasing the enduring legacy of the Acadian people and their delicious culinary creations.
WANT MORE SHRIMP IDEAS? Check these recipes out: Garlic Shrimp Stir Fry, Lemon Garlic Shrimp, and Cajun Shrimp Skillet.
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Let’s talk about the ingredients
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To make a delicious Cajun Shrimp and Rice, you will need the following ingredients:
- Jumbo Shrimp: These large and succulent shrimp will be the start of your dish, providing a flavorful and juicy seafood element.
- Oil and Unsalted Butter: These fats will help saute the aromatics and render flavors to the dish.
- Chopped Onion: Sweet and savory flavor. Onions are a staple in Cajun cuisine and enhance the taste of the dish.
- Long Grain Rice: This type of rice is ideal for absorbing all the delicious flavors of the dish. Fluffy and separate.
- Minced Garlic: brings robust and aromatic flavor to the dish. Enhancing the taste of the shrimp and other ingredients.
- Chicken Broth: provides a savory base for the dish. It adds depth to the overall flavor profile.
- Fine Sea Salt and Chopped Parsley or Cilantro: Salt will season the dish, while parsley or cilantro adds a fresh and vibrant touch at the end.
FOR THE SPICE:
- Smoked Paprika: Smoky and slightly sweet and add depth to the dish.
- Garlic Powder and Onion Powder: These powders will enhance the garlic and onion flavors, adding an extra punch of taste.
- Dried Oregano and Dried Thyme: These herbs bring a hint of earthiness to the dish, complementing the shrimp.
- Cayenne Powder and Red Chili Pepper Flakes: Adding a spicy kick, these ingredients will give your Cajun Shrimp and Rice dish that signature Cajun heat.
- Ground Pepper: will provide a subtle heat and warmth to the dish, tying all the flavors together beautifully.
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HOW TO MAKE CAJUN SHRIMP AND RICE
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Time needed: 30 minutes
STEP-BY-STEP
- COMBINE SPICES
In a small bowl, combine smoked paprika, garlic powder, onion powder, ground pepper, dried oregano, dried thyme, cayenne pepper, and red chili pepper flakes. Add salt and mix to combine.
- SEASON THE SHRIMP
In a large bowl, combine shrimp and half of the spice mixture. Toss to coat evenly.
- COOK THE RICE
Heat the pan with oil over medium-high heat. Add butter and wait until they melt. Saute the onion until tender, and add garlic – continue sauteing until aromatic. Add the rest of the spices, rice, and salt, then stir to combine and toast the rice for at least 2 minutes. Pour in the chicken broth, and stir to loosen the rice. Let boil, and as soon as it boils, bring down the heat to very low and cover. Let the rice cook until all the liquid has been absorbed.
- ADD THE SHRIMP AND FINISH COOKING
Uncover the pan and add the shrimp. Push them down onto the rice, and then cover and continue cooking until the shrimp turns pink or opaque.
- GARNISH
Finish up by garnishing with chopped parsley or cilantro.
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Frequently Asked Questions When Making Cajun Shrimp and Rice
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To prevent mushy rice, make sure to follow the recommended cooking time and ratio of the rice to liquid. Also, avoid stirring the rice too much while it’s cooking to maintain the desired texture.
If you’re not a fan of shrimp, you can easily substitute it with chicken, sausage, or even tofu for a different twist on the dish. Make sure to cook the protein of choice first before adding to the rice especially chicken to make sure they’re cooked through.
Consider serving fresh green salad with tangy vinaigrette dressing. You could also add some steamed vegetables such as asparagus, bell peppers, or zucchini for a colorful and nutritious addition to the meal. Another popular option is to serve it with a side of crusty garlic bread or cornbread. Creamy coleslaw or a refreshing cucumber salad on the side is another healthier option.
You have a couple of options for storage depending on when you plan to consume it. If you intend to eat it within a few days, you can keep it in the refrigerator. For longer-term storage, consider placing it in the freezer using an airtight container or resealable plastic bag. Make sure to remove as much air as possible before sealing to prevent freezer burn.
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Recommended Recipes
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Cajun Shrimp and Rice
Equipment
- Heavy bottom pan with lid
- Mixing bowls
- Spatula
Ingredients
SPICES
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon red chili pepper flakes
- 1 teaspoon fine sea salt
FOR THE SHRIMP AND RICE
- 1 pound large shrimp, deveined, peeled, and tail on
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 1/2 cups long grain rice, rinsed and drained
- 1/2 teaspoon fine sea salt
- 2 1/2 cups chicken broth
- 1/4 cup chopped parsley or cilantro
Instructions
MIX THE SPICES:
- In a small bowl, combine smoked paprika, garlic powder, onion powder, ground black pepper, dried oregano, dried thyme, cayenne pepper, and red chili pepper flakes. Add the salt and mix to combine.
COOK THE SHRIMP AND RICE:
- In a bowl add the shrimp and half of the spice mixture. Toss to coat evenly.
- Heat a pan with oil over medium-high heat. Add the butter and let it melt.
- Add the onion and saute until tender, then saute in the garlic until aromatic.
- Add the rest of the spice mixture, rice, and salt, then stir to combine. Keep stirring until the rice gets toasted for 2 minutes.
- Pour the chicken broth and stir to loosen the rice. Let the rice boil without the lid. As soon as it boils, cover and lower the heat. Simmer until the liquid has been absorbed about 7 minutes.
- Add the shrimp and cover the pan let the shrimp cook until pink or opaque. Garnish with parsley or cilantro.
Video
Notes
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