Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Quick Ingredients

1 tbsp olive oil
12 oz andouille or smoked sausage, sliced into 1/4-inch coins
1/2 medium yellow onion, diced (about 1 cup)
1/2 green bell pepper, diced (about 3/4 cup)
3 cloves garlic, minced
1 1/2 cups long-grain white rice (uncooked)
2 tsp Cajun seasoning (plus more to taste)
1/2 tsp smoked paprika
1 (14.5 oz) can diced tomatoes, with juices
2 1/2 cups low-sodium chicken broth
1 bay leaf
12 oz frozen shrimp (peeled, deveined, tail-off)
2 tsp fresh lemon juice (optional)
2 tbsp sliced green onions and/or chopped parsley (optional)

Do This

1) Brown sausage in oil in a lidded deep skillet over medium-high heat, 4–6 minutes.
2) Add onion and bell pepper; cook 3–4 minutes. Stir in garlic for 30 seconds.
3) Stir in rice, Cajun seasoning, and paprika; toast 1 minute.
4) Add diced tomatoes, broth, and bay leaf; bring to a boil.
5) Cover and simmer on low until rice is tender, 18–20 minutes (avoid lifting the lid).
6) Stir in frozen shrimp; cover and cook until shrimp are opaque and 145°F, 4–6 minutes.
7) Rest 5 minutes off heat; fluff, season to taste, and garnish.

Why You’ll Love This Recipe

True one-pan comfort: sausage, rice, and shrimp cook in a single skillet with minimal cleanup.
Big Cajun-inspired flavor: smoky sausage, tomatoes, and seasoning make it taste like you worked harder than you did.
Weeknight friendly: straightforward steps, pantry staples, and frozen shrimp keep it easy.
Flexible: adjust the heat, swap proteins, or add extra veggies without changing the method.

Grocery List

Produce: 1/2 medium yellow onion, 1/2 green bell pepper, 3 cloves garlic, green onions and/or parsley (optional), 1 lemon (optional)
Dairy: none (optional: butter for richness)
Pantry: olive oil, long-grain white rice, Cajun seasoning, smoked paprika, 1 can diced tomatoes (14.5 oz), low-sodium chicken broth (2 1/2 cups), bay leaf, salt and black pepper
Meat/Seafood: 12 oz andouille or smoked sausage, 12 oz frozen shrimp (peeled/deveined)

Full Ingredients

For the sausage and veggie base

1 tbsp olive oil
12 oz andouille sausage or smoked sausage, sliced into 1/4-inch rounds
1/2 medium yellow onion, diced (about 1 cup)
1/2 green bell pepper, diced (about 3/4 cup)
3 cloves garlic, minced

For the rice skillet

1 1/2 cups long-grain white rice (uncooked)
2 tsp Cajun seasoning (plus more to taste)
1/2 tsp smoked paprika
1 (14.5 oz) can diced tomatoes, with juices
2 1/2 cups low-sodium chicken broth
1 bay leaf
1/4 tsp kosher salt, plus more to taste (start small; sausage and seasoning can be salty)
1/4 tsp black pepper

To finish

12 oz frozen shrimp (peeled, deveined, tail-off)
2 tsp fresh lemon juice (optional, for brightness)
2 tbsp sliced green onions and/or chopped parsley (optional)

Step-by-Step Instructions

Step 1: Brown the sausage

Set a 12-inch deep skillet with a lid (or a medium Dutch oven) over medium-high heat. Add 1 tbsp olive oil, then add the sliced sausage in an even layer.

Cook for 4–6 minutes, stirring occasionally, until the sausage is browned in spots and has rendered a little flavorful fat. If the pot looks dry at any point, add a small splash more oil.

Step 2: Soften the onion and pepper

Add the diced onion and bell pepper to the skillet. Cook for 3–4 minutes, stirring, until the onion begins to turn translucent and the pepper softens slightly.

Stir in the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown).

Step 3: Toast the rice and bloom the spices

Add the uncooked rice, Cajun seasoning, smoked paprika, salt, and black pepper. Stir well so the rice is coated in the sausage drippings and spices.

Cook, stirring, for about 1 minute. This quick toast helps the rice cook up with better flavor.

Step 4: Add tomatoes and broth, then bring to a boil

Pour in the diced tomatoes with their juices, then add the chicken broth. Drop in the bay leaf and stir, scraping up any browned bits on the bottom of the pan.

Increase heat as needed and bring the mixture to a gentle boil (you should see active bubbling across the surface).

Step 5: Cover and simmer until the rice is tender

Once boiling, reduce heat to low so the skillet stays at a steady simmer. Cover with a tight-fitting lid.

Simmer for 18–20 minutes, or until the rice is tender and most of the liquid is absorbed. Try not to lift the lid during cooking; keeping the steam inside helps the rice cook evenly.

If your skillet runs hot and you notice the bottom scorching before the rice is tender, lower the heat slightly and add a splash of broth (2–4 tbsp), then continue simmering covered.

Step 6: Stir in the shrimp near the end

Stir the rice mixture well (this also helps prevent sticking). Add the frozen shrimp and stir to distribute them evenly.

Cover again and cook on low for 4–6 minutes, stirring once halfway through, until the shrimp are opaque and firm and the thickest shrimp registers 145°F on an instant-read thermometer.

Step 7: Rest, fluff, and finish with fresh flavor

Turn off the heat and let the skillet rest, covered, for 5 minutes. This helps the rice finish steaming and evens out the moisture.

Remove the bay leaf. Fluff the rice with a fork, then taste and adjust seasoning (more Cajun seasoning, a pinch of salt, or a few grinds of black pepper). If you like, stir in 2 tsp lemon juice for a brighter finish and top with green onions and/or parsley.

Pro Tips

Use a tight lid: rice texture depends on trapped steam. If your lid is loose, lay a piece of foil over the skillet before covering.
Mind the salt: sausage, Cajun seasoning, and canned tomatoes vary in sodium. Start with the listed salt, then adjust at the end.
Don’t overcook shrimp: add them at the end and cook just until 145°F. Overcooked shrimp turn rubbery fast.
Toast the rice briefly: that 1 minute step boosts flavor and helps keep the grains from tasting flat.
Prevent sticking: keep the simmer gentle and stir well before adding shrimp; if needed, use a heat diffuser on a powerful burner.

Variations

Chicken and sausage: add 8–10 oz diced boneless chicken thigh with the sausage. Brown well, then proceed as written (ensure chicken reaches 165°F).
Brown rice version: use 1 1/2 cups long-grain brown rice and increase broth to 3 1/4 cups. Simmer covered 38–45 minutes before adding shrimp, then finish as written.
More veggies: add 1 cup diced celery or 1 cup sliced okra with the onion and pepper; or stir in 2 cups baby spinach at the very end until wilted.

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet over medium-low with a splash of broth (1–3 tbsp) until hot throughout, or microwave in 60–90 second bursts, stirring between, until steaming hot.

For longer storage, freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: shrimp texture is best when eaten fresh, but leftovers still taste great.

Nutrition (per serving)

Approximate, per serving (1/4 of recipe): 520 calories, 30 g protein, 55 g carbs, 20 g fat, 4 g fiber, 1100 mg sodium. Values vary by sausage brand, Cajun seasoning, and broth.

One-Pot Cajun Sausage and Shrimp Rice Skillet