I made this Cajun one pot Shrimp, Sausage and Rice Recipe because the ingredients appealed to me and the recipe actually reminded me of one of my Hungarian favorites, Lecho. It has similar flavors and looks like Lecho but the flavors are bit more intense. Both are delicious.
Tip : Cajun spice is readily available in most supermarkets. I made mine as I had the ingredients on hand.
Ingredients
Cajun Spice Mix
- 1 tsp smoked paprika
- 1 1/2 tsp each of garlic powder and onion powder
- 3/4 tsp each of dried oregano, dried thyme and black pepper
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper
Shrimp and Sausage
- 3 large uncooked shrimp/per person
- 3/4 lb smoked sausage such as andouille or polish pork sausage
- 1 tbsp olive oil
Rice
- 1 tbsp olive oil
- 1/2 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 2 stalks celery, finely diced
- 3 cloves grated garlic
- 1 cup basmati rice
- 1 cup chicken stock
- 1 15 oz can fire roasted chopped tomato
- 1 tbsp tomato paste
- 1/2 lemon juiced
Garnish
- 3-4 sprigs parsley, rough chopped
Instructions
Gather all ingredients before starting recipe.
Shrimp and Sausage
- Heat 1 tbsp olive oil in a medium sauté pan for about 1 minute. Slice 3/4 lb smoked sausage such as andouille or polish pork sausage in 1/2" slices and add to pan and cook over medium high heat for 2-3 minutes per side or until the sausage has started to brown. Remove sausage to a plate and reserve.
- While the sausage is cooking, mix 1 tsp smoked paprika, 1 1/2 tsp each of garlic powder and onion powder, 3/4 tsp each of dried oregano, dried thyme and black pepper, 1 tsp kosher salt and 1/4 tsp cayenne pepper in a medium sized bowl.
- Toss 3 large uncooked shrimp/per person, cleaned and tails removed, in the Cajun spice mixture. Set aside until the sausage has cooked.
- Once the sausage has been removed to a plate, add the spice coated shrimp to the pan and sauté for 2-3 minutes per side, or until the shrimp has turned pink and is beginning to char. Remove shrimp to plate with sausages.
Rice
- Add another tablespoon of olive oil to the pan and heat on medium high for one minute.
- Add 1/2 medium yellow onion, finely diced and stir to combine. Sauté for 5-6 minutes or until the onions begin to turn translucent.
- Add 1 red bell pepper, finely diced and 2 stalks celery, finely diced and stir to combine with the chopped onion. Sauté for 5-6 minutes until the vegetables begin to soften, now add 3 cloves grated garlic, stir to combine and cook until the garlic becomes fragrant.
- Add 1 cup basmati rice and stir to combine, tossing with all the vegetables.
- Add 1 cup chicken stock, a 15 oz can fire roasted chopped tomato, 1 tbsp tomato paste and 1/2 lemon juiced. Stir to combine, reduce heat to medium low, cover with a lid and cook for 20-25 minutes, or until the rice has cooked. Check after 15 minutes and if the rice is almost done but there seems to be too much juice, remove the lid and cook for the last 5-10 minutes uncovered.
- When rice is fully cooked, fold in cooked sausages and top the dish with the reserved shrimp.
Author Notes
Most of the time when I set the kitchen timer, I tend to set the time midway to the range and in fact a little short of the times that I indicate. Cooking is not exact and often depends on the temperature or the amount of liquid that is used. By setting the times as I have, it will give you the opportunity to cook a bit longer if need be, or call it complete when the timer goes off.
