Creamy Cajun Shrimp & Smoked Sausage Rice Skillet

Shrimp and sausage

• 1 lb (450 g) large shrimp (21 to 25 count), peeled and deveined, patted dry
• 1½ tsp Cajun seasoning, for the shrimp
• 12 oz (340 g) smoked sausage, such as andouille or kielbasa, sliced into ¼-inch (6 mm) coins
• 1 tbsp olive oil

Creamy Cajun rice

• 2 tbsp (28 g) unsalted butter
• ½ cup (75 g) finely diced yellow onion
• 1 large red bell pepper, finely diced
• 4 garlic cloves, minced
• 2 tbsp (32 g) tomato paste
• 1½ tbsp Cajun seasoning, for the rice
• 1 tsp smoked paprika
• 1½ cups (300 g) long-grain white rice, do not rinse
• 2½ cups (600 ml) low-sodium chicken broth
• ¾ cup (180 ml) heavy cream
• ½ cup (50 g) finely grated Parmesan, from a block
• ½ tsp kosher salt, plus more to taste

To finish

• 3 tbsp chopped fresh parsley

1. Season the shrimp and slice the sausageToss the dry shrimp with the 1½ tsp Cajun seasoning and set them in the fridge. Slice the sausage into ¼-inch coins and finely dice the onion and bell pepper so everything is ready before you start cooking.The shrimp are evenly coated in a rusty orange-red rub, and the vegetables are in small, even dice.
2. Sear the sausageHeat the olive oil in a deep 12-inch skillet with a lid over medium-high heat. Add the sausage coins in a single layer and cook about 4 minutes, flipping once, until dark brown on both sides. Move to a plate, leaving the drippings in the pan.Deep brown, slightly crisp edges on each coin, with orange-red fat in the pan.⏱ 4 min timer, sausage
3. Cook the vegetables and toast the pasteLower the heat to medium and melt the butter in the same skillet. Cook the onion and red pepper 4 minutes until soft. Add the garlic, tomato paste, 1½ tbsp Cajun seasoning and paprika and stir 1 minute until the paste turns a deeper red.Soft onion and red pepper in a brick-orange paste that smells sweet and smoky.⏱ 4 min timer, vegetables
4. Simmer the rice in cream and brothStir in the rice for 30 seconds, then add the broth, cream and salt. Scrape up the browned bits and bring to a simmer. Cover tightly, reduce to the lowest heat and cook 15 minutes without lifting the lid, until most of the liquid is absorbed.Tender rice in a loose, creamy orange sauce, with a little liquid still pooling.⏱ 15 min timer, covered
5. Add the shrimp and sausageScatter the shrimp over the rice, tuck in most of the sausage and cover. Cook 4 to 5 minutes, until the shrimp are pink and curled and reach 145°F (63°C). Take the pan off the heat and gently fold in the Parmesan.Pink, opaque shrimp curled into a C, and a glossy, creamy sauce clinging to the rice.⏱ 5 min timer, shrimp
6. Rest, garnish and serveLet the skillet stand uncovered for 3 minutes so the sauce thickens slightly. Lay the reserved sausage coins on top, sprinkle with the parsley and serve straight from the pan or on a wide platter.Creamy orange rice with pink shrimp, dark sausage coins, red pepper bits and parsley on top.

• Don’t rinse the rice. The surface starch is what turns the cream and broth into a silky, risotto-like sauce.
• Keep the lid on. Lifting it lets steam out and the rice cooks unevenly. Use a tight-fitting lid.
• Brown the sausage well. The dark drippings flavor the whole pan, and the seared coins stay visible in the finished dish.
• Dice the vegetables small so they melt into the rice, with little red flecks of pepper showing, like the photo.
• Where the color comes from: tomato paste, paprika and Cajun seasoning tint the cream sauce orange. Skip the paste and the dish would be pale.
• Add the shrimp last. They cook in minutes, and shrimp added with the rice would turn tough. Remove from heat as soon as they curl into a C.
• Check your Cajun seasoning. Brands vary a lot in salt. If yours is very salty, use a little less and taste before adding extra salt.
• Fix the thickness: if the rice looks dry, stir in a splash of broth. If it’s loose, rest it 3 minutes uncovered.
• Heat level: use mild sausage and 1 tbsp seasoning for family-friendly spice, or add ¼ tsp cayenne for more heat.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 6-serving amounts. For 12 servings, use a Dutch oven or 6-quart pot and add 2 to 3 minutes to the covered time.

Nutrition is an estimate per serving. Contains shellfish and dairy. Check the sausage and Cajun seasoning labels.

Easy swaps

Chicken: use 1 lb (450 g) of diced chicken thighs, browned after the sausage and returned with the broth.

No shrimp: use extra sausage, or sliced cooked chicken stirred in at the end.

Sausage: andouille is spicier, kielbasa or smoked turkey sausage is milder.

Lighter: use half-and-half in place of the cream and keep the simmer very gentle so it doesn’t split.

Dairy-free: use olive oil for the butter, full-fat coconut milk for the cream and skip the Parmesan.

Extra veggies: stir in 1 cup (150 g) frozen peas or corn with the shrimp. They aren’t in the photo.

Spicy: add ¼ tsp cayenne or a pinch of red pepper flakes to the vegetables.

Frozen shrimp: thaw in the fridge or in cold water for 20 minutes, then pat very dry.

Make ahead: slice the sausage and chop the vegetables up to a day ahead. The rice is best made fresh.

Storage and reheating

Fridge: cool within 2 hours, then store for up to 2 days in an airtight container.

Reheat: warm in a skillet over low heat with a splash of broth or milk, stirring gently, until it reaches 165°F (74°C). Reheat quickly, since shrimp turn rubbery.

Freezer: not recommended. The cream sauce can split and the shrimp turn tough.