Cajun Shrimp Rice Skillet
A quick, one-pan Cajun shrimp and kielbasa skillet with spiced brown rice—bold, family-friendly weeknight dinner that comes together in under an hour and delivers smoky, spicy flavor in every bite.
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.