When I’m hosting friends or pulling together a quick family dinner, this Cajun Shrimp Rice Skillet is one of those dishes that makes everything easier. It all happens in one pan, it’s hearty enough to be the whole meal, and it feels special without being fussy. I love that it leans on simple ingredients—brown rice, shrimp, and kielbasa—but still has that bold Cajun flavor that wakes everyone up a little.
This recipe really shines when you’re trying to feed a mix of tastes. The heat level is easy to adjust, it’s naturally a full balanced plate with protein, complex carbs, and some healthy fats, and it scales well if you’ve got a crowd. I’ll often get the rice going before guests arrive, then finish the shrimp and sausage once everyone’s in the kitchen chatting. It’s relaxed cooking, and it smells incredible as it simmers.
For entertaining, I like to serve this straight from the skillet in the center of the table with a big spoon, chopped green onions, maybe a simple green salad, and some seasonal vegetables on the side. It’s the kind of meal that encourages people to help themselves, go back for seconds, and linger a bit longer. If you’re cooking seasonally, you can easily fold in what’s fresh—spring asparagus, summer peppers, fall greens—so it always fits the time of year without much extra effort.
Your New Favorite: Cajun Shrimp Rice Skillet
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Ingredients
- 2 tsp paprika
- 1 tsp cayenne pepper (reduce for milder heat)
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 3 Tbsp olive oil
- 2 cloves garlic, finely chopped
- 1/3 cup diced white onion (about 1/2 small onion)
- 3/4 cup long grain brown rice, rinsed
- 3 cups vegetable broth (low-sodium if possible)
- 1 lb shrimp, peeled and deveined
- 7 oz kielbasa, sliced into bite-size rounds
- Chopped green onions, for topping (optional)
Your Step Guide
- Stir together the Cajun seasoning. In a small bowl or shallow plate, combine the paprika, cayenne, oregano, garlic powder, sea salt, and black pepper. Mix well so the spices look evenly blended, then set aside.
- Sauté the aromatics. Heat a large, deep skillet with a lid over medium heat. Add the olive oil, chopped garlic, and diced onion. Sprinkle in about half of the seasoning mix (around 1 tablespoon). Cook, stirring occasionally, for 3–4 minutes, until the onions are soft and translucent. Lower the heat slightly if the garlic starts to brown too quickly.
- Toast the rice and add the broth. Add the rinsed brown rice to the skillet and stir to coat it in the seasoned oil and onions. Pour in the vegetable broth and stir again so nothing is stuck to the bottom. Cover with a lid and bring to a gentle boil over medium heat.
- Simmer the rice. Once the broth is bubbling, reduce the heat to medium-low. Keep the lid on and let the rice simmer for about 20–30 minutes, or until the rice is soft and the liquid is mostly absorbed. Resist lifting the lid too often; check around the 20-minute mark. The rice should be tender and look fluffy, not soupy.
- Season the shrimp. While the rice cooks, place the shrimp in a bowl and sprinkle over the remaining half of the seasoning mix. Toss until the shrimp are evenly coated. If they look dry, you can add a teaspoon of olive oil to help the spices cling.
- Add the shrimp and kielbasa. When the rice is done, gently fluff it with a fork or spatula, then add the seasoned shrimp and sliced kielbasa on top. Stir them into the rice so everything is fairly evenly distributed. Cover the skillet again and cook over medium-low heat for about 5 minutes. The shrimp are done when they turn opaque and light pink, with no grey or translucent spots.
- Finish and serve. Once the shrimp are cooked and the kielbasa is heated through, taste and adjust salt if needed. Turn off the heat. Sprinkle chopped green onions over the top for freshness and color. Serve warm straight from the skillet so everyone can scoop their own portion.
Adjusting the Cajun Heat
One nice thing about this Cajun Shrimp Rice Skillet is how flexible the spice level is. If you’re serving kids or spice-sensitive guests, start by cutting the cayenne in half or even down to 1/4 teaspoon. You’ll still get great flavor from the paprika, garlic, and oregano without the same burn. For a bolder version, keep the base recipe as is and offer hot sauce at the table so each person can adjust their own bowl. You can also split the seasoning mix in two bowls and add more cayenne to one batch, then use the milder mix in the rice and the spicier one on the shrimp. That way, the heat is concentrated in the protein and the base stays more neutral.
Brown vs White Rice Timing
Rice timing is where this one-pot meal can go right or wrong, so it’s worth paying attention. Long grain brown rice usually needs closer to 25–30 minutes of gentle simmering, while white long grain rice may only need 10–15 minutes. If you swap in white rice, reduce the broth to about 2–2 1/2 cups so the skillet doesn’t turn soupy. No matter which rice you choose, keep the lid on and check only occasionally. When the rice looks almost done and small steam holes appear on top, turn off the heat and let it sit covered for 5–10 minutes; this resting time helps it finish cooking through without over-softening. If at any point the rice is still firm but the pan looks dry, add a splash (2–4 tablespoons) of hot broth or water and continue to steam.
Easy Add-Ins and Swaps
This recipe is a great base for using what’s seasonal and local. In spring, you can stir in chopped asparagus or peas during the last 5–10 minutes of cooking the rice so they stay bright. In summer, diced bell peppers, cherry tomatoes, or corn kernels work well; sauté them with the onions to build more flavor. In fall and winter, chopped kale or Swiss chard can be added when you add the shrimp, giving them just enough time to soften. For protein swaps, try chicken sausage instead of kielbasa, or extra shrimp if you’d like to skip the sausage entirely. If you prefer, you can use chicken or seafood broth instead of vegetable broth. Just keep the liquid amount and timing the same to maintain the one-pan ease.
Recipe FAQ: Common Questions
Can I make this Cajun Shrimp Rice Skillet ahead of time for a gathering?
You can absolutely prep parts of this dish ahead, which is helpful when entertaining. Cook the rice portion up to a day in advance, then cool it quickly and store it in an airtight container in the fridge. Slice the kielbasa and mix the dry seasoning blend ahead as well. When you’re ready to serve, reheat the rice in the skillet with a splash of broth, then add the seasoned shrimp and kielbasa and cook until the shrimp are just done. Avoid cooking the shrimp in advance, as reheating can make them rubbery and overdone.
How can I keep the shrimp from overcooking when serving a large group?
With a crowd, it’s easy to get distracted and let the shrimp go a bit too long. To avoid this, have everything else fully cooked and seasoned before the shrimp ever hit the pan. Once the rice and kielbasa are hot and ready, stir in the shrimp, cover, and set a timer for 4–5 minutes. Check for opaque, light pink shrimp with a gentle C-shape. Pull the skillet off the heat as soon as they reach that point; they’ll continue to cook slightly from residual heat while you bring the dish to the table.
What’s the best way to serve this skillet for entertaining so it feels a bit special?
For a more festive feel, transfer the cooked Cajun Shrimp Rice Skillet to a wide, shallow serving dish or use your nicest cast-iron or enamel pan directly on the table. Top it generously with fresh green onions and, if available, some seasonal herbs like parsley or chives. Offer small bowls of extras on the side—lemon wedges, hot sauce, and maybe a simple seasonal salad or roasted vegetables. Give the dish a quick stir just before serving so the shrimp and sausage are visible on top; this makes it more appealing and helps guests see what they’re scooping.
Cajun Shrimp Rice Skillet
Equipment
- large skillet
- lid
- Measuring cups and spoons
Ingredients
Seasoning:
- 2 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp ground black pepper
Skillet Ingredients:
- 3 Tbsp olive oil
- 2 cloves garlic finely chopped
- 1/3 cup diced white onion about 1/2 small onion
- 3/4 cup long grain brown rice
- 3 cups vegetable broth
- 1 lb shrimp peeled and deveined
- 7 oz kielbasa
- green onions chopped, to top (optional)
Instructions
- Assemble all ingredients and equipment so everything is ready before you begin cooking.
Seasonings:
- Combine paprika, cayenne, oregano, garlic powder, sea salt, and black pepper in a small bowl; stir until evenly blended and set aside.
For the Rice:
- Warm the skillet over medium heat and add the olive oil. Stir in the chopped garlic and diced onion, then sprinkle about half of the seasoning mixture (roughly 1 tablespoon) over the aromatics and cook, stirring occasionally, until the onions are soft and translucent.
- Add the brown rice to the skillet and pour in the vegetable broth. Stir to combine, raise the heat until the liquid begins to simmer, then reduce to medium-low. Cover and cook until the rice is tender and liquid is absorbed, about 20 minutes (white rice will cook faster).
For the Shrimp and Kielbasa:
- While the rice cooks, toss the shrimp with the remaining seasoning so each piece is coated.
- When the rice is done, add the seasoned shrimp and the kielbasa to the skillet; fold gently to incorporate. Cover and cook until the shrimp turn opaque and pink and are cooked through, about 4–6 minutes.
To Serve:
- Give the skillet a final taste and adjust salt or pepper if needed. Scatter chopped green onions over the top and serve the Cajun shrimp rice skillet warm.
