This One-Pot Cajun Shrimp and Rice recipe is spicy, satisfying and perfect for busy weeknights! Ready to eat in just 30 minutes.
You are going to love this hearty, Louisiana-style dish made with succulent shrimp, vegetables and rice. All of the ingredients get cooked together in one pot, which means minimal cleanup is required to prepare this quick, flavor-packed meal.
The recipe begins by sautéing a vegetable medley of chopped onion, celery and bell pepper, also known as “the holy trinity of Cajun cuisine”, which provides the flavor base for the dish. Next, a blend of Cajun spices is added and lightly cooked until fragrant. Rice and a bit of broth are stirred in and left to cook until all the liquid is absorbed. Next, shrimp is added into the pot and allowed to cook for a few minutes until it is pink, curled and opaque. A final squeeze of lemon adds a bit of brightness and helps balance out the heat from the Cajun seasoning.
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- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 yellow onion, diced
- 2 stalks celery, diced
- 1 green bell pepper, seeded and diced
- 2 cloves garlic, minced
- 2 teaspoons paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
- 1 cup white rice
- 2 cups vegetable broth
- 1 pound shrimp, peeled and deveined
- 1 tablespoon lemon juice
In a medium pot, heat oil and butter over medium heat.
Add onion, celery and bell pepper. Sauté for 4 - 5 minutes until softened.
Add garlic, paprika, oregano, thyme, cayenne pepper and crushed red pepper flakes. Cook for another minute until fragrant.
Stir in rice and broth. Season generously with salt and pepper.
Increase heat to high and bring mixture to a boil. Reduce heat to low, cover and cook for about 10 minutes or until most of the liquid is absorbed and the rice is almost cooked through.
Stir in the shrimp. Cover and cook for about 5 minutes until shrimp is pink and opaque. Stir in the lemon juice and serve.
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