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!

Author: Donna Elick

Servings:

Prep Time5

Cook Time30

Total Time35

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.

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