Cajun Shrimp Bogged Down in Rice
Dive into the hearty, flavor-packed world of "Cajun Shrimp Bogged Down in Rice," a soulful dish that perfectly balances bold Cajun spices with comforting textures. This one-pot wonder combines succulent shrimp, smoky sausage, and fluffy long-grain rice simmered in a rich broth infused with garlic, diced tomatoes, and the holy trinity of Cajun cooking—bell peppers, celery, and onions. Enhanced with the warmth of paprika and aromatic bay leaves, this recipe is a celebration of Southern comfort food. Ready in just an hour, it’s ideal for weeknight dinners or casual gatherings. Sprinkle on fresh parsley and green onions for a vibrant finish, and serve it with a dash of hot sauce to customize the heat. Perfect for fans of Cajun cuisine, this dish is as satisfying as it is simple to prepare!
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Recipe Information
Ingredients
- 1 lb Large shrimp (peeled and deveined)
- 8 oz Smoked sausage (sliced into rounds)
- 1.5 cups Long-grain white rice
- 3 cups Chicken broth
- 1 cup Tomatoes (diced, canned or fresh)
- 1 Bell pepper (diced)
- 2 Celery stalks (diced)
- 1 Yellow onion (diced)
- 4 Garlic cloves (minced)
- 2 tbsp Cajun seasoning
- 1 tsp Paprika (smoked or regular)
- 2 Bay leaves
- 2 tbsp Olive oil
- 3 Green onions (chopped)
- 2 tbsp Fresh parsley (chopped, for garnish)
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- to taste Hot sauce (optional, for serving)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add 1 tablespoon of olive oil and the smoked sausage rounds. Sauté for 5-7 minutes, until browned, then remove and set aside.
In the same pot, add the remaining olive oil, followed by the diced bell pepper, celery, and onion. Sauté for 5 minutes until softened and translucent.
Stir in the minced garlic, Cajun seasoning, paprika, and bay leaves. Cook for 1-2 minutes until the spices become fragrant.
Add the long-grain white rice to the pot and stir well to coat the rice in the spice mixture.
Pour in the chicken broth and diced tomatoes. Season with salt and pepper. Stir thoroughly, scraping the bottom of the pot to prevent sticking.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
While the rice is cooking, season the shrimp with a light sprinkle of Cajun seasoning. In a separate pan over medium heat, sauté the shrimp for 2-3 minutes on each side until pink and cooked through. Set aside.
When the rice is done, gently stir in the cooked shrimp, smoked sausage, and half of the chopped green onions. Cook for an additional 2-3 minutes to warm the mixture through.
Remove from heat and discard the bay leaves. Let the dish rest for 5 minutes before serving.
Garnish with remaining green onions and parsley. Serve warm with hot sauce on the side, if desired.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.1 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
