WHY YOU’LL LOVE THIS CAJUN SHRIMP AND RICE RECIPE

• True one-pot dinner
  
• Big flavor with simple ingredients
  
• Shrimp stays tender, not rubbery
  
• Rice cooks right in the sauce
  
• Great leftovers for lunch the next day

Cajun Shrimp and Rice

This is one of those dinners that smells incredible halfway through. Butter. Spice. Rice toasting in the pan. That’s when everyone suddenly wanders into the kitchen. 

Where we run into problems is when people try to sneak a shrimp or two from the plate off to the side of the stove…

Now, the shrimp cook separately for a reason. Those suckers are delicate! Plus, the rice needs time to achieve that fluffy texture. 

Let each thing do its job, then bring it all back together at the end. The flavor will be there in spades.

One pot Cajun shrimp and rice is cozy food… but not boring. And the best part? One pan. That’s it! I’ll never complain about more time around the table and less time at the sink.

INGREDIENT NOTES

• Large Shrimp: Bigger shrimp stay tender and don’t overcook as easily. Get them peeled and deveined to save time.
  
• Cajun Seasoning: Brands can vary wildly in both saltiness and heat. Taste and adjust as you go.
  
• Long-Grain White Rice: Cooks evenly and stays fluffy. Basmati works in a pinch (it’s a bit nutty), but avoid jasmine as it’s too floral.
  
• Fire-Roasted Tomatoes: Adds smokiness to any dish without extra steps.
  
• Butter: This is where richness comes from. Don’t skimp!
  
• Chicken Stock: More flavorful than water. Substitute vegetable stock if needed.

VARIATIONS

Spicy: Add cayenne to the rice, or a few dashes of hot sauce after adding the shrimp back to the pan.

Chicken: Swap the shrimp for diced chicken thighs.

Sausage: Brown sliced andouille before cooking the shrimp… or swap it!

Creamy: Stir a splash of heavy cream into the Cajun shrimp and rice at the end.

Veggie-Heavy: Add celery or extra bell pepper.

Lower-Sodium: Use reduced-sodium stock and seasoning.

SERVING SUGGESTIONS

• Finish with lemon wedges and a sprinkle of parsley.
  
• Add a simple green salad to the table.
  
• Serve this Cajun shrimp and rice recipe with a crusty loaf or Southern cornbread.
  
• Sip on a crisp white wine or gin fizz cocktail.
  
• Finish the meal with a thick slice of buttermilk cake.
  

CAJUN RICE AND SHRIMP RECIPE FAQ

Where so many Cajun shrimp and rice recipes miss the mark is timing and fat management. 

Toasting the rice in butter coats each grain, which helps it cook evenly and absorb flavor without turning mushy. 

Cooking the shrimp separately protects their texture. Shrimp proteins tighten quickly, and once they’re overdone, there’s no fixing them.

Since the rice cooks in seasoned liquid, it pulls flavor inward as it softens. Adding the shrimp back at the end warms them gently without pushing them too far. 

This Cajun shrimp and rice recipe isn’t complicated. It’s just respecting the ingredients.

TOOLS NEEDED 

• Large Skillet with Lid: It should be wide enough for even cooking.
  
• Tongs or Spatula: For easy shrimp handling and flipping.
  
• Measuring Cups: Rice-to-liquid ratio matters here.
  
• Knife + Cutting Board: Makes prep extra simple.
  
• Fork: For fluffing the rice at the end.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Shrimp Recipes

Easy Creamy Garlic Shrimp Pasta Parmesan Recipe

20 Minute Easy Sheet Pan Shrimp Fajitas Recipe

Parmesan Garlic Breaded Shrimp in the Air Fryer

Butter Lemon Garlic Shrimp (20 Minute Recipe) + Video

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One Pot Cajun Shrimp And Rice

Make Cajun Shrimp and Rice in one pan, tied together with fire-roasted tomatoes and plenty of butter. Everyone will be begging for seconds!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 323cal

Author Donna Elick

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 1/2 teaspoons Cajun seasoning
• 2 tablespoons unsalted butter
• 1 1/2 cups uncooked long-grain white rice
• 1 red bell pepper, diced
• 1 small yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced (2 teaspoons)
• 1 1/2 teaspoons Cajun seasoning
• 2 tablespoons unsalted butter
• 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
• 2 1/2 cups chicken stock
• Chopped fresh parsley for garnish (optional)

Instructions

• SEASON SHRIMP: Pat 1 pound large shrimp, peeled and deveined dry with paper towels. Sprinkle with 1 1/2 teaspoons Cajun seasoning and toss to coat evenly.
• SEAR SHRIMP: Melt 2 tablespoons unsalted butter in a large skillet with a lid over medium-high heat. Add the shrimp in an even layer and cook for 2 to 3 minutes per side, until pink and just cooked through. Transfer shrimp to a plate and set aside.
• SAUTÉ RICE AND VEGETABLES: Add the remaining 2 tablespoons unsalted butter to the same skillet. Add 1 1/2 cups uncooked long-grain white rice, 1 red bell pepper, diced, and 1 small yellow onion, diced . Cook for 3 to 5 minutes, stirring often, until the rice is lightly toasted and the vegetables are softened.
• SIMMER: Add 2 cloves garlic, minced, the 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained, 2 1/2 cups chicken stock, and 1 1/2 teaspoons Cajun seasoning. Stir well. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 18 to 21 minutes, stirring once or twice, until the rice is tender and most of the liquid is absorbed.
• FINISH: Fluff the rice with a fork. Return the shrimp to the skillet, nestling them into the rice. Cover and cook for 2 minutes, just until the shrimp are warmed through.
• SERVE: Garnish with Chopped fresh parsley if desired and serve hot.

Notes

Make-Ahead: This dish can be made up to 3 days ahead and stored in the refrigerator. The flavors deepen as it rests.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in the microwave or on the stovetop over medium-low heat. Add a splash of chicken stock or water to loosen the rice if needed.

Freezing: Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Note: Cajun seasoning varies in salt and heat. If yours is very salty or spicy, reduce the amount slightly and adjust after cooking. We like Tony Chacheres.

Nutrition

Serving: 1 | Calories: 323cal | Carbohydrates: 43g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 463mg | Sugar: 2g | Fiber: 2g | Calcium: 70mg | Iron: 1mg

Originally published February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cajun Shrimp and Rice appeared first on The Slow Roasted Italian.

Cajun Sausage and Rice

There’s something magical about a meal that comes together in one pan… especially when it’s packed with this much flavor. And y’all, this one doesn’t just taste like dinner. It tastes like home. 

Smoky, spicy, savory goodness infuses every bite. That Cajun seasoning? It wakes up your taste buds in all the best ways. 

And don’t even get me started on those crispy browned sausage bits at the bottom of the pan. Flavor gold!!

This Cajun sausage and rice skillet is warm, bold, and ridiculously satisfying. A one-pan creation that keeps you coming back for more.

Loving those flavors? You’ll want to try my shrimp pasta recipe, Cajun shrimp & rice, or the ever classic red beans and rice next!

INGREDIENT NOTES

• Andouille Sausage: This brings authentic Cajun flavor, though kielbasa or smoked sausage will taste just as yummy in this skillet.
  
• Rice: Long-grain white rice is a must for getting the right texture. Avoid instant or short-grain rice as they’ll come out mushy.
  
• Bell Pepper & Onion: I like to grab a red and a green pepper for extra color. Plus, one is sweet while the other is more earthy.
  
  A yellow onion is perfect, though you can really use anything you have on hand.
  
• Cajun Seasoning: Use your favorite store-bought brand for Cajun rice and sausage or mix up a homemade blend.
  
• Tomato Paste: Since you only need a couple tablespoons, you can either freeze what’s left in the can for later or grab the kind that comes in a tube.
  
• Chicken Stock: For even more richness, though water will work in a pinch.
  
• Fire-Roasted Diced Tomatoes: These add so much depth and extra smoky flavor! Only sub in regular diced tomatoes if you absolutely must.

VARIATIONS

Make It Creamy: Add ¼ cup of heavy cream after cooking for a creamy twist.

Spice It Up: Stir in cayenne or hot sauce to taste.

Veggie Boost: Add diced celery or okra with the bell peppers for a true Cajun flair.

Protein Swap: Sub chicken breast or shrimp for the sausage, adjusting cooking time as needed.

CAJUN RICE AND SAUSAGE FAQ 

When I was developing this skillet recipe, I wanted something that had the deep, smoky flavor of jambalaya but with a fraction of the effort. 

I’ve tested this Cajun rice sausage recipe a dozen different ways. Tweaking the seasoning ratios, testing various types of sausage, and even playing with stock versus broth. 

The key to getting this right is to toast the rice with the seasoning before adding the liquid. That’s where you get the flavor depth. And by using fire-roasted tomatoes and tomato paste, you create a layered umami base that’s rich without being heavy. 

This one’s become a meal prep go-to in our house, and trust me, it tastes even better the next day.

TOOLS NEEDED

• Large skillet with lid (deep sides preferred)
  
• Cutting board and sharp knife
  
• Measuring cups and spoons
  
• Wooden spoon or silicone spatula

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Skillet Recipes

Easy Cheese Lasagna Skillet Recipe (30 Minutes!) + Video

Sausage Gravy and Biscuits Skillet + Video

Easy Italian Sausage and Potatoes Skillet Recipe

Skillet Chicken Pot Pie Recipe with Easy Biscuits + Video

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Cajun Sausage and Rice (Skillet Recipe)

Cajun Sausage and Rice is bursting with zesty Cajun flavors, juicy sausage, and a rich tomato broth that soaks into every grain of rice.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Calories 640cal

Author Donna Elick

Ingredients

• 1 tablespoon extra virgin olive oil divided
• 12 ounces andouille sausage or kielbasa sliced
• 1 tablespoon extra virgin olive oil
• 1 red bell pepper diced (about 1/2 cup)
• 1 green bell pepper diced (about 1/2 cup)
• 1/2 medium yellow onion diced (about 1/2 cup)
• 1 1/2 cups long-grain white rice
• 2 teaspoons Cajun seasoning
• 4 cloves garlic minced (about 1 tablespoon)
• 2 tablespoons tomato paste
• 1 1/2 cups chicken stock I like Kitchen Basics
• 1 15-oz can fire-roasted diced tomatoes, with juices
• Sliced green onions or chopped parsley for garnish

Instructions

• Heat the Skillet: Place a large deep skillet or Dutch oven over medium-high heat. Add 1 tablespoon extra virgin olive oil and heat until shimmering.
• Brown the Sausage: Add 12 ounces andouille sausage or kielbasa in a single layer. Cook for 4 to 5 minutes, flipping halfway through, until browned on both sides. Transfer sausage to a plate and set aside.
• Sauté the Vegetables: Add 1 tablespoon extra virgin olive oil to the skillet. Add diced 1 red bell pepper, 1 green bell pepper, and 1/2 medium yellow onion. Cook for 3 to 4 minutes, stirring occasionally, until the veggies start to soften and the onion turns translucent.
• Toast the Rice and Seasoning: Add the 1 1/2 cups long-grain white rice and 2 teaspoons Cajun seasoning. Stir frequently for 2 to 3 minutes, allowing the rice to lightly toast and absorb the flavors.
• Add the Garlic: Stir in 4 cloves garlic and cook for 30 seconds, just until fragrant. Don’t let it brown.
• Simmer the Skillet: Add 1 1/2 cups chicken stock, 2 tablespoons tomato paste, and 1 15-oz can fire-roasted diced tomatoes, with juices. Return the browned sausage to the pan and stir everything to combine. Raise the heat to bring the mixture to a boil.
• Cook the Rice: Once boiling, reduce heat to low and cover tightly with a lid. Simmer for 20 minutes, giving it a quick stir once halfway through to prevent sticking on the bottom. Avoid over-stirring, as this can make the rice mushy.
• Check for Doneness: Remove from heat and let the skillet rest, covered, for 5 minutes to finish steaming. Then, uncover and check the rice. If it's still a little firm, stir in a splash of broth and cook uncovered over low heat for 3 to 5 more minutes.
• Garnish and Serve: Fluff the rice gently with a fork. Sprinkle with chopped parsley or sliced green onions and serve hot.

Notes

Taste your Cajun seasoning first: Some store-bought blends are very salty or spicy. Adjust to your heat preference.

Make-Ahead Tips: This skillet meal holds up beautifully as leftovers. Store in individual airtight containers for easy lunches all week.

Freezing Tips: Let cool completely before storing in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove with a splash of chicken stock.

Reheating Tips: Reheat in a skillet over medium-low heat with a few tablespoons of broth to keep it moist. Microwave in short bursts with a splash of water and cover loosely with a paper towel.

Nutrition

Serving: 1 | Calories: 640cal | Carbohydrates: 65g | Protein: 20g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 843mg | Sugar: 4g | Fiber: 3g | Calcium: 52mg | Iron: 3mg

Originally published September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cajun Sausage and Rice (Skillet Recipe) appeared first on The Slow Roasted Italian.

How do you make America’s favorite comfort food, mac and cheese, even better?!  Add flavorful, juicy seafood, of course! While this is technically a main course, you can easily enjoy it as a side dish, too. 

Talk about a major upgrade to your typical mac and cheese recipe! Great food like this has the best flavor – and I’ve have loved this recipe since the first time that I made it. 

While I typically use medium-sized shrimp for this dish, you can use smaller shrimp or larger shrimp and be just fine. 

And if you’re a fan of spicy dishes, adding a pinch of cayenne pepper is a fun way to add a little kick! 

Shrimp Mac and Cheese

This baked mac and cheese casserole is one of the most comforting, decadent, crave-able foods on the planet, with a subtle heat from Cajun seasoning, and a not-so-subtle ooey, gooey, cheesiness.

Instead of using just a roux to create the sauce, I also use evaporated milk whisked with some cornstarch. 

This stabilizes the silkiness of the cheese so that doesn’t separate or curdle when baked!

Not a mac and cheese fan? Try my Red Lobster shrimp scampi copycat. Or if seafood isn’t your thing, I have plenty of other easy mac and cheese recipes! 

For a fun Tuesday taco night twist, you could make Southwestern Mac and Cheese. Or, sneak some veggies into your meal with Broccoli Mac and Cheese.

Ingredient Notes and Substitutions

• Medium Shrimp – Either fresh or frozen works. Try to find the medium size, which typically comes packaged with about 20 shrimps per pound.
  
  I’m not a fan of using small shrimp as it cooks too quickly, and I don’t care for the texture. 
  
  If you aren’t a fan of seafood, you can swap the shrimp in this mac and cheese recipe with chopped, uncooked chicken.
  
• Cellentani Pasta – I prefer using this noodle over regular elbow macaroni because it has ridges that hold the cheesy sauce better. 
  
  That said, any short pasta shape works great — bowtie, rotini, or even cavatelli pasta.
  
• Seasonings – This shrimp macaroni and cheese is loaded with flavor! 
  
  You’ll need Cajun seasoning for the shrimp and in the cheese sauce, plus onion and garlic powder, dried parsley, and salt.
  
  If you like it hot, you can toss some cayenne pepper in there as well. And for a bit more smokiness, try smoked paprika!
  
• Cheese – Sharp cheddar and Gruyere are my top choices for this shrimp mac and cheese recipe. 
  
  Both have incredible flavor and will melt down really well into the sauce.
  
  You could also use white cheddar or cheddar cheese as a good substitute, but they might not melt and have the same consistency as the others.
  
  I’m not a huge fan of using pre-shredded cheese, so I like to shred my own for better flavor and better consistency. 
  
• Breadcrumb Topping – A simple mixture of panko breadcrumbs and melted butter adds a crunchy texture to shrimp mac n cheese. 
  
  You can incorporate extra parsley here for more flavor if you’d like!
  
  If you don’t have panko bread crumbs on hand, crushed Ritz crackers would be just as tasty.

Don’t forget that you can also add andouille sausage instead to this dish, or even lobster to turn this into lobster mac and cheese! 

Tips for Making the Best Shrimp Macaroni and Cheese

• Buy peeled and deveined shrimp. 

I suggest using medium uncooked shrimp, and be sure to get them already peeled and deveined. Unless you live in an area where fresh seafood is available year-round, you may need to buy frozen shrimp.

Buying prepared shrimp makes your job much easier because all you have to do is defrost it.  

• Don’t overcook the pasta.

You want it to be al dente, meaning there’s still a bit of a bite. The noodles will continue to soften in the oven.

If you cook them to your liking right away, they will end up being too mushy when your Cajun shrimp mac and cheese is done!

• Feel free to mix up the cheeses!  

I love Gruyere in shrimp macaroni and cheese. It melts beautifully and has a sweet yet sharp, caramelly, nutty, buttery flavor. 

Monterey Jack cheese would also be delicious. You need 4 cups of cheese total, so mix and match your favorites to reach that amount.

Storing and Reheating Shrimp Mac n Cheese

Allow the dish to cool, then transfer leftovers to an airtight container. Keep in the refrigerator for 2 to 3 days. I don’t recommend freezing.

To reheat, return Cajun shrimp mac and cheese to the oven and bake at 350°F until warmed through and bubbly. Avoid the microwave or your shrimp will turn rubbery.

You can also heat individual portions on the stove over medium-low heat. Add splashes of milk as needed to loosen up the sauce.

Kitchen Tools You Will Need

• Large Pot and Strainer for the pasta
• Dutch Oven or Large Oven-Safe Skillet
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Cajun Shrimp Mac and Cheese FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Favorite Seafood Recipes

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Cajun Shrimp Mac and Cheese w/ Breadcrumb Topping

Shrimp Mac and Cheese is your favorite comfort food with a scrumptious seafood twist! Baked with a breadcrumb topping, it’s irresistible!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 1043cal

Author Donna Elick

Ingredients

Shrimp

• 1 pound medium uncooked shrimp peeled and deveined
• 1 tablespoon Cajun seasoning
• 1 tablespoon butter
• 1 tablespoon olive oil

Macaroni and Cheese

• 1 pound cellentani pasta or elbow macaroni
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 12 ounces evaporated milk
• 1 tablespoon cornstarch
• 1 tablespoon chicken bouillon
• 1 tablespoon Cajun seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper optional
• 2 cups freshly grated sharp cheddar cheese
• 2 cups freshly grated Gruyere cheese

Breadcrumb Topping

• 1/4 cup freshly grated Parmesan cheese
• 3/4 cup panko breadcrumbs
• 3 tablespoon melted butter

Instructions

• Preheat oven to 350°F.
• Cook pasta to al dente in salted water according to package directions. Drain and rinse with cold water. Set aside.
• Add shrimp to a medium bowl and toss with 1 tablespoon Cajun seasoning.
• Melt 1 tablespoon butter with 1 tablespoon olive oil in a large (3.5 qt) oven proof sauté pan over medium-high heat. Add shrimp in an even layer and cook 2-3 minutes, flip over and continue to cook 2-3 minutes or until until cooked through. Remove shrimp to a cutting board. When cool enough to handle, cut into thirds. Set aside.
• To the now empty skillet (don’t wipe out) melt 4 tablespoons butter over medium heat then whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by all remaining spices/seasonings.
• Bring to a simmer, whisking constantly until thickened (but not overly thick). Turn heat to low then whisk in sharp cheese until melted followed by Gruyere until melted. Add shrimp and pasta and stir until evenly coated.
• Spread pasta into an even layer then top with Parmesan. Whisk panko with melted butter and evenly sprinkle on top. Bake 15-20 minutes or until hot and bubbly. Turn oven to broil to toast panko for 2-3 minutes, watching closely so it doesn’t burn.
• Let stand 5 minutes before serving.

Nutrition

Serving: 1 | Calories: 1043cal | Carbohydrates: 83g | Protein: 53g | Fat: 55g | Saturated Fat: 31g | Cholesterol: 251mg | Sodium: 1752mg | Sugar: 15g | Fiber: 4g | Calcium: 1122mg | Iron: 3mg

Originally published October 2019, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Cajun Shrimp Mac and Cheese w/ Breadcrumb Topping appeared first on The Slow Roasted Italian.

I’m all about the tender shrimp and cooked fettuccine. It really does make a delicious recipe, with a burst of flavor in every bite.

If you enjoy tasty pasta, you’ll be hooked the first time you make this dish. With just a few minutes of cooking time, you’ll be filling a bowl or a plate of creamy shrimp pasta. 

This is one pasta dish that you can also have fun with.

Add colorful veggies, load up with more large shrimp, and kick up the heat with some cajun spice – all are great options for this creamy cajun shrimp pasta recipe! 

Just follow the simple package instructions to cook pasta, and then add in the perfectly cooked fresh shrimp. I buy deveined shrimp to save time! 

My whole family raves about the flavor of the creamy cajun sauce paired with the juicy shrimp.

You could also turn this into cajun chicken, or even use smoked sausage if you don’t want to have cajun-seasoned shrimp as part of the recipe. 

Pasta recipes like this, paired with a creamy sauce, are perfect for a busy weeknight dinner.

Top with a bit of red pepper flakes and some parmesan cheese – and you’ll have the best cooked shrimp and noodles dish, ever! 

Cajun Shrimp Pasta

One pot recipes help keep me out of the kitchen, so I can enjoy all of the beautiful weather in the summer. 

They are a quick and easy way to have a delicious dinner on the table fast!

This New Orleans-style Cajun seafood pasta is packed with flavor, and it’s just beyond simple to make. 

It’s versatile too — make Cajun shrimp with linguine or fettuccine to soak up the incredible flavors.

Everything cooks together, even the noodles, so there are fewer dishes to do after dinner. Now that’s what I call easy!

If you love this shrimp pasta, you also need to try our Cajun Shrimp and Rice! It swaps the pasta for rice, but still delivers the same bold, spicy flavor in just 30 minutes!

Recipe Video

This One-Pot Jambalaya Pasta is another favorite Cajun shrimp pasta recipe. Or, try our copycat Red Lobster shrimp scampi.

If you like recipes with cajun, you’ll love my comforting Cajun Sausage and Rice recipe!

And if you’re tired of shrimp, you’ll love lobster mac and cheese or tuna pasta salad!

Tips for Making Cajun Seafood Pasta

• Cook shrimp with the tails on. 

Seafood shells contain flavor that seeps out during cooking, so you’ll have a more robust shrimp flavor in your Cajun shrimp scampi if you leave them on.  

For easier eating, you can remove the tails after cooking if you’d like.

• Adjust the spiciness to your liking.

With the amounts listed, this Cajun shrimp pasta recipe comes out about as hot as you would expect from a New Orleans dish.

You can add a little kick, or a lot – totally up to how you want your simple pasta dish to taste. 

Feel free to start with half the amount of spicy Cajun seasoning, then increase a teaspoon at a time until it tastes just right.

If you don’t like heat or want this Cajun shrimp scampi to be kid-friendly, omit the cayenne pepper and try adding other fresh herbs and simple ingredients.

Sweet paprika or homemade Cajun seasoning without spice could be used instead of a spicy seasoning. You can also add additional salt and black pepper to this easy dinner recipe. 

• Create a creamier consistency.

Add a few splashes of reserved pasta water or heavy cream to Cajun shrimp scampi after stirring everything together.

Or, cut about 4 ounces of cream cheese into small cubes and stir them in until melted.

• Garnish with fresh ingredients.

Top each bowl of Cajun shrimp linguine with freshly grated Parmesan, lime juice, and fresh parsley.  

You can also top with diced red peppers or green bell peppers, cherry tomatoes, fresh basil, or anything else that you’re craving. 

It enhances the flavors and takes this spicy seafood dinner to a whole new level!

How to Thaw Frozen Shrimp Quickly

Place frozen shellfish in a fine-mesh sieve or colander, then place this sieve in a large bowl of cold tap water.

After 10 minutes, replace the water in the bowl with new cold tap water and re-submerge the shrimp. Let sit an additional 10- 20 minutes. 

If you are able to plan ahead, you can also defrost frozen shrimp in the refrigerator. Transfer from the package into a large bowl, then cover and leave there overnight.

Cajun Shrimp Pasta Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Simple Shrimp Dinners

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Cajun Shrimp Pasta (25 Minute Recipe) + Video

Cajun Shrimp Pasta features tender-crisp veggies smothered in a Cajun parmesan sauce! Make this quick and easy recipe in just 25 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 / 6

Calories 725cal

Author Donna Elick

Ingredients

• 1 pound medium uncooked peeled shrimp deveined
• 2 tablespoons Cajun seasoning spice mix divided
• 2 tablespoons fresh lime juice divided
• 4 garlic cloves minced
• 8 ounces uncooked fettuccine pasta
• 3 tablespoon olive oil extra virgin, divided
• 1 1/2 bell peppers any color combo, thinly sliced, then halved
• 1/2 large red onion sliced, then halved
• 2 tablespoon butter divided
• 1/2 teaspoon salt +salt for water
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1/4 teaspoon cayenne pepper optional
• 1 1/2 cups low sodium chicken broth
• 1/2 cup heavy cream
• 14 ounce can fire-roasted diced tomatoes well-drained
• 1 cup Parmesan cheese freshly grated

Optional Garnishes:

• Parmesan cheese freshly grated
• fresh parsley
• lemon juice

Instructions

• Add shrimp to a medium bowl and toss with 1 tablespoon Cajun seasoning, 1 tablespoon lime juice, and 4 minced garlic cloves. Set aside.
• Bring a large pot of water to a boil. Add a small handful of salt and pasta. Cook until al dente, about 8-12 minutes. Reserve 1/2 cup pasta water before draining. Set aside.
• While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions and bell peppers, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until peppers reach desired crisp-tenderness, approximately 5 minutes. Remove to a plate.
• To the same skillet (don’t wipe it out), melt 1 tablespoon butter and one tablespoon olive oil over medium-high heat. Add shrimp mixture and cook 3-4 minutes, just until shrimp are opaque and cooked through. Scrape shrimp and garlic/juices into a bowl. Set aside. After shrimp is cool enough to handle, you can chop tails off if you desire.
• To the same skillet (don’t wipe out), melt 1 tablespoon butter with 1 tablespoon olive oil. Sprinkle in flour and 1-3 teaspoons Cajun seasoning (3 teaspoons for more heat), and optional cayenne pepper (if you want it spicy) and cook, while stirring, for 2 minutes, then turn heat to low. Slowly whisk in chicken broth and heavy cream, stirring constantly until smooth. Stir in diced tomatoes.
• Turn heat to medium-high and bring the sauce to a simmer. Simmer until thickened, stirring occasionally, approximately 3-5 minutes.
• Reduce heat to low and stir in lime juice followed by Parmesan cheese until melted. Stir in the cooked shrimp, vegetables, and pasta until well coated in sauce, adding additional reserved pasta water or heavy cream if needed to reach desired consistency. Taste and season with additional salt, pepper and/or cayenne pepper to taste.
• Garnish with freshly grated Parmesan cheese, fresh parsley, and lime juice (optional).

Video

Notes

I find 2 tablespoons Cajun seasoning and 1/4 teaspoon cayenne pepper to be on the spicy side as you would expect from a Cajun pasta.

If you are sensitive to heat or want to make the dish very kid-friendly then use 1 tablespoon Cajun seasoning with the shrimp and only 1 teaspoon Cajun seasoning with the roux and omit the cayenne pepper.

At the end of cooking if you want more heat you can always add more, but you can’t take it away.

Nutrition

Serving: 1 | Calories: 725cal | Carbohydrates: 59g | Protein: 38g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 256mg | Sodium: 1583mg | Sugar: 8g | Fiber: 5g | Calcium: 454mg | Iron: 4mg

Originally published February 2018. Updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cajun Shrimp Pasta (25 Minute Recipe) + Video appeared first on The Slow Roasted Italian.

If you’re a fan of the Cheesecake Factory’s jambalaya pasta, then this easy pasta dish is about to be your new favorite meal.

It’s the best thing to make a delicious dish for Mardi Gras or a fun way to add a little bit of that classic jambalaya flavor to dinner. 

The tender shrimp paired with the tender chicken create quite a hearty meal. Plus, let’s not forget that this jambalaya pasta dish makes cajun cooking simple and easy to do!

While you can do a half recipe of this recipe, the leftover jambalaya pasta is so good so why would you cut it short? 

This is one of those pasta dishes loaded with fantastic flavors that will have you craving more after the first time that you make it.

Top with fresh parsley and red onions for a burst of flavor! I like to add a little hot sauce for some heat! 

Jambalaya Pasta

Everyone’s got that one meal that they can’t resist ordering at their favorite restaurant. 

If yours is Cajun Jambalaya Pasta from Cheesecake Factory, you can easily recreate it at home for a fraction of the cost!

I’ve got several more copycat recipes from that giant menu that you’re sure to love! 

Bang Bang Shrimp and Avocado Egg Rolls are the perfect party appetizer, while my Chicken Madeira and Steak Diane are even better than the original.

Want more meals with that bold Cajun flavor? Our Cajun Sausage and Rice Skillet and Cajun Shrimp & Rice both pack that wonderful, seasoned flavor!

Ingredient Notes and Substitutions

• Linguine – Fettuccine or penne would work just as well with this dish. You could even substitute rice for the noodles if you would like. 
  
  I recommend jasmine or arborio rice as they do a create job balancing the creole spices. 
  
• Chicken – Tenders are easier to cube quickly, but feel free to use boneless, skinless chicken breast or thigh meat when making Cheesecake Factory Cajun Jambalaya Pasta.
  
• Shrimp – Use fresh or frozen and be sure to remove the tails before adding them to the pan. Frozen shellfish will need to be thawed first, so transfer those to the refrigerator the night before.
  
• Bell peppers – Cajun jambalaya pasta looks lovely with a variety of colors, so include one of each of your favorites. I like to include green bell pepper and red bell pepper in mine. 

Some people may want to alter and add other flavors like smoked sausage or andouille sausage to this jambalaya pasta recipe.

While that does change the outcome of it being a copycat recipe, it’s still a delicious outcome. 

Tips for Making Jambalaya Pasta

• Not spicy enough? Simply increase the amount of Cajun seasoning! (or pop in some cayenne pepper for extra flavoring!) 
  
  I would recommend tasting first before making adjustments, especially when serving to guests. 
  
• Don’t want it to be spicy? No stress. This weeknight dinner doesn’t have to burn your mouth. When you’re making this in your own kitchen, you can alter the spice level.
  
  Add some fresh herbs or a Cajun spice blend that doesn’t pack the heat. Some onion powder and garlic powder are always great options, and can be a quick and easy substitute for spicy classic Cajun flavors. 
  
• Toss the ingredients together. If your skillet is large enough, you can add the drained noodles right in with the meat and veggies at the end. 
  
  Add a splash or two of reserved pasta water to the jambalaya pasta as needed for moisture.
  
• Make it creamy. Stir in 2-4 ounces of cream cheese just before serving. As it melts, it will create a delicious sauce to coat the linguine.

The cajun flavors do a great job of standing out in this dish, but you can easily add simple sides to go with this cajun pasta. 

I love adding a green salad or even some simple garlic bread to pair with this delicious creamy pasta dish. 

The great thing about making this easy cajun jambalaya pasta is that as the pasta cooks, the flavor floats through the house! So yummy! 

How To Peel and Devein Shrimp

First, remove all of the shells and discard them. Gently slice along the curve of the shellfish, then use the tip of the knife to lift out the vein.

Pull the entire vein out with your fingers or a pair of kitchen tweezers. Once you have deveined all of the shrimp, rinse them under cool water and pat dry.

Serving Suggestions

Cheesecake Factory Cajun Jambalaya Pasta is typically served as the main dish and is very filling on its own.

If you would like to add a side dish, try cornbread or biscuits, a small garden salad, or corn on the cob.

Or keep it in the cheesecake factory menu with a side of copycat Evelyn’s favorite pasta!

If you want to have a healthy side dish, some fresh vegetables like sliced red bell pepper or carrots are a great option, too. Anything that takes just a little prep work to pair with this family favorite is a win in my book. 

Put the cherry on top of a with an incredibly easy no-bake cheesecake. That is, if you have any room left after finishing the pasta.

Storing Leftover Cheesecake Factory Jambalaya

Transfer any remaining Cheesecake Factory jambalaya (including this homemade version) to an airtight container and refrigerate for 2 to 4 days.

Make sure that it has cooled to room temperature before storing it. 

Reheat on the stove or in the microwave until warmed through, adding splashes of water or broth as needed for moisture.

Cajun Jambalaya Pasta Cheesecake Factory FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Cajun Jambalaya Pasta Recipe (Cheesecake Factory Copycat)

Jambalaya Pasta combines chicken, shrimp, and fresh veggies with a blend of Cajun spices and tender linguine. Enjoy some for dinner tonight!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 – 4

Calories 703cal

Author Donna Elick

Ingredients

• 1 pound boneless, skinless chicken tenders cut into bite-size cubes
• 2 1/2 tablespoons cajun spice seasoning divided
• 1 1/2 cup bell peppers (red, yellow, and orange) julienned, divided
• 1/2 cup red onion julienned
• 1 tablespoon minced garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 cup olive oil
• 1/2 pound large raw shrimp (thawed, peeled, deveined, and tails removed)
• 3/4 cup chicken stock
• 3 roma tomatoes diced

garnish

• fresh chopped parsley
• Cajun seasoning to taste

Instructions

• Boil water in a medium pot over high heat. Cook linguine as directed on the package. Remove from heat and drain.
• Meanwhile, in a large bowl, combine chicken pieces, 2 tablespoons of cajun seasoning, ½ cup of the sliced peppers, red onions, garlic, salt and pepper. Toss to coat all ingredients with the seasonings.
• In a large skillet, heat olive oil on medium high heat. Add the chicken and vegetable mixture to the pan. Cook until the chicken is no longer pink.
• Season shrimp with ½ tablespoons of cajun seasoning. Stir the shrimp into the skillet and cook for 3-4 minutes.
• Turn heat to medium and add chicken stock, remaining peppers, and diced tomatoes to the pan. Continue to cook until shrimp are pink. Reduce heat to low and simmer until all veggies are tender. Remove from heat.
• Transfer pasta to a serving plate or pasta bowl and top with cajun jambalaya. Garnish with chopped parsley and serve warm.

Nutrition

Serving: 1 | Calories: 703cal | Carbohydrates: 25g | Protein: 70g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 291mg | Sodium: 1633mg | Sugar: 11g | Fiber: 7g | Calcium: 131mg | Iron: 4mg

Originally published April 2021, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cajun Jambalaya Pasta Recipe (Cheesecake Factory Copycat) appeared first on The Slow Roasted Italian.

Simple ingredients, easy to make, and incredibly delicious — now that’s my kind of recipe! There’s nothing like a good seafood boil to share with family and friends! 

While this might be a classic Southern recipe, everyone anywhere can make this lowcountry boil recipe! 

The tender potatoes paired with the smoky sausage and fresh corn make for a delicious one-pot meal. 

If you’ve been looking for an easy shrimp boil recipe to make and toss on an outdoor table, this is a great option.

This also makes for easy clean-up, too! Check out the recipe card below for all the details on how to make your first low country boil. It’s a good time for all! 

Low Country Boil with Crab Legs

Crab low country boil is such a great meal for summer since you can serve a lot of people and do it outdoors. 

Just line your table with newspapers, spread out the food, and let everyone dive in when they’re ready to eat.

If it’s the first time eating a recipe like this, the best part is that it won’t be the last time! It’s so much fun to share with a large group of people – like at a family reunion or backyard gathering for summer fun. 

Craving more Southern dishes? 

My Cajun Shrimp Pasta is smothered in a spicy Parmesan sauce, and this biscuits and gravy skillet couldn’t be any easier to throw together.

What is a low country boil?

It’s a dish and an event all rolled into one! It originated in areas of Georgia and South Carolina and is also known as Frogmore Stew.

While every recipe for a low country boil is a little bit different, they all share a few common ingredients. 

First, there’s got to be seafood, potatoes, and corn on the cob. You will often find sausage in the mix, along with plenty of seasoning.

Then, everything is cooked together in one big pot so the flavors can meld together into one delicious meal.

Crab Low Country Boil Ingredient Notes

I recommend getting fresh seafood if you have access to it — the flavor is simply unmatched. For this low country boil recipe with crab legs, I used the following:

• Wild caught, precooked Dungeness crab legs – I thawed these according to package directions.
• Frozen, precooked extra large shrimp – These came peeled and deveined and were thawed under cold water for 5-6 minutes.

Serving Suggestions

This low country shrimp boil has everything you need for a complete meal, saving you the time and energy needed for side dishes. 

Add a few bowls of melted butter and cocktail sauce around the table, and you’re all set!

However, you can’t go wrong with cornbread or biscuits and something green. 

Coleslaw is a popular choice alongside a crab low country boil, but veggies like broccoli and zucchini would work as well.

Feeding a crowd? Add a pasta or macaroni salad, baked beans, or your favorite mac and cheese.

Low Country Shrimp Boil Tips and Tricks

• Check your cook times. Because fresh seafood comes in a variety of sizes, check with your seafood handler for the appropriate times so everything is cooked through.
  
• Use all-metal tongs. Ones with silicone grips can become slippery and increase the chance of burns when used with hot, boiling water.
  
• And a strainer too! A must for this low country boil recipe with crab legs. 
  
  Lower each batch of ingredients into the pot with a strainer to avoid splashing, then lift them back out once everything is cooked.
  
• Adjust the spiciness. As listed, this low country shrimp boil should be mild enough for most people. 
  
  If you prefer, add extra Old Bay seasoning or swap in some spicy kielbasa instead. You can also make a spicy stock full of amazing flavors suited to your own personal preference.
  
  When you’re throwing your own boil, you get to handle the meal preparation any way that you want! 

Low Country Boil FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Southern Low Country Boil (Shrimp and Sausage Recipe)

This low country boil features crab, shrimp, sausage, and veggies for a spicy, flavorful feast! Cook everything in one pot in under an hour.

Course Main

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6 – 8

Calories 890cal

Author Donna Elick

Ingredients

• 1/2 cup Old Bay seasoning
• 2 lemons quartered
• 2 yellow onions quartered
• 3 pounds baby red potatoes creamer potatoes
• 8 ears corn on the cob cut in half or thirds
• 24 ounces kielbasa 2 12 ounce packages, , cut into 2-3 inch pieces
• 1 pound Dungeness crab leg sections*
• 2 1/2 pounds X-large shrimp* peeled and deveined

garnish (optional)

• fresh parsley chopped
• unsalted butter melted
• lemon wedges
• additional old bay to taste
• cocktail sauce

Instructions

• Fill a 12 quart stockpot a little less than halfway with water. Add Old Bay seasoning, quartered lemons, and onions to the pot and bring to a boil over high heat.
• Lower the potatoes into the pot and cook for 5 minutes.
• Add corn, kielbasa, and crab, and bring to a boil again. Cover and continue to cook, stirring occasionally, for 5 minutes or until potatoes are fork tender.
• Lower heat to medium high and add shrimp. Cook for 3-4 minutes or until all shrimp are pink and potatoes are cooked.
• Remove seafood and vegetables from the pot. Discard liquid and cooked lemons. Transfer to a serving platter or serve family style on newspaper. Garnish with parsley and lemon wedges. Serve with your favorite sauces and toppings, such as melted butter, cocktail sauce, or additional old bay seasoning.

Nutrition

Serving: 1 | Calories: 890cal | Carbohydrates: 77g | Protein: 65g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 362mg | Sodium: 2321mg | Sugar: 12g | Fiber: 10g | Calcium: 256mg | Iron: 7mg

Originally published April 2021, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Southern Low Country Boil (Shrimp and Sausage Recipe) appeared first on The Slow Roasted Italian.

One-pot meals are a favorite on our site. It’s hard to decide between Mexican, Italian and Greek. Try them all and let us know which was your fav.

One Pot Jambalaya Pasta

One-Pot Pasta Dinners are my go-to weeknight meal. They taste great and everything cooks in one pot.

Yes, even the pasta cooks in the pot! Cooking everything in one skillet or one pot makes meal prep and clean up easy.

The slow simmer on the stove combines the flavors with minimal effort. When you are looking for a no-fuss family dinner, one-pot meals are the best choice.

I’m Ashley from Spoonful of Flavor. I’m back this month with another quick and easy one pot meal. One Pot Jambalaya Pasta is packed with cajun flavor.

How To Make One Pot Jambalaya Pasta

The entire meal cooks in less than 35 minutes and is made with the freshest flavors.

Combine chicken, Cajun seasoning, Andouille sausage, shrimp, peppers, tomatoes, pasta, cheese and a few other simple ingredients in one pot to make dinner easy.

Top the pasta with freshly chopped chives before serving.

Helpful Tips to make One-Pot Jambalaya Pasta:

• You can prep the ingredients in advance.
  
• Adapt the recipe to fit your taste by adding more cajun seasoning if you like even spicier cajun flavor.
  
  Add an additional 2 ounces of cream cheese if you like it creamier. Or omit the cheese and sauce all together to make it dairy-free.
  
  You can even substitute some tomato sauce for the cheese to add additional flavor.
  
• You can omit the shrimp if desired. Simply leave it out of the recipe.
  
• This pasta tastes great (if not better) as leftovers so save some for later and reheat just prior to serving.

What you will need to make One-Pot Jambalaya Pasta:

• Skillet – The entire meal cooks in one skillet to make prep and clean up easy.
  
• Cutting board – A high-quality cutting board comes in handy when prepping this meal.
  
• Garlic Press – A garlic press is a necessary tool in any kitchen to add fresh minced garlic flavor.

Enjoy!
With love, from our simple kitchen to yours. 

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One Pot Jambalaya Pasta + Video

One Pot Jambalaya Pasta cooks in one pot and is packed with flavor! It is made with all of your favorite jambalaya ingredients including chicken, shrimp, Andouille sausage and cajun seasoning.

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 5

Calories 576cal

Author Donna Elick

Ingredients

• 1/2 pound chicken breast cut into 1 inch pieces
• 2-3 tablespoons Cajun seasoning
• 2 tablespoons olive oil
• 1/2 cup diced yellow onion
• 1 tablespoon minced garlic
• 6 ounces Andouille sausage
• 2 1/2 cups uncooked penne pasta
• 1 cup chicken broth
• 1 small red bell pepper seeds removed and sliced into thin strips
• 1 small green bell pepper seeds removed and sliced into thin strips
• 1 large tomato chopped
• 1/2 pound shrimp peeled and deveined
• 2 ounces cream cheese
• 1/2 cup shredded cheddar cheese
• sliced chives for garnish

Instructions

• Season chicken with one tablespoon Cajun seasoning; set aside.
• In a 12” pan or skillet, heat olive oil over medium heat. Add onions and stir until soft, about 3 minutes. Add chicken to the pan and cook until brown on both sides. Stir in garlic and sausage and cook one additional minute. Add uncooked pasta, chicken broth, sliced peppers, tomatoes, and remaining Cajun seasoning. Stir then bring to a boil.
• Reduce heat to low, cover and simmer for 15 minutes. Stir, add shrimp to the pan, recover and simmer an additional 7 minutes. Uncover and cook until most of the liquid is absorbed, about 5 additional minutes.
• Remove from the heat, stir in the cream cheese and cheddar cheese. Stir until cheese is melted.
• Garnish with chives and serve immediately.

Video

Nutrition

Serving: 1 | Calories: 576cal | Carbohydrates: 50g | Protein: 37g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 155mg | Sodium: 677mg | Sugar: 6g | Fiber: 4g | Calcium: 158mg | Iron: 3mg

Originally published July 2018, updated and republished February 2020

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post One-Pot Jambalaya Pasta (Video) appeared first on The Slow Roasted Italian.