Cajun Shrimp and Dirty Rice Skillet
A bold and hearty one-pot Cajun dish made with shrimp, Boudin sausage, and vegetables cooked in a pressure cooker for maximum flavor and ease.
Equipment
- 1 Skillet Large
Ingredients
Main ingredients
- 1 tablespoon Olive oil
- 1 cup Diced onion
- 2 stalks Celery chopped
- 1 Red bell pepper diced
- 1 Green bell pepper diced
- 2 cloves Garlic minced
- 1 lb Boudin sausage casing removed, crumbled
- 2 tablespoon Tomato paste
- 1 cup White rice uncooked
- 2 cups Chicken broth
- 1 lb Shrimp raw, deveined
- 2 tablespoon Cajun seasoning or chicken spice rub
- 2 tablespoon Parsley chopped, for garnish
Instructions
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onions, chopped celery, and diced red and green bell peppers. Cook for 5-7 minutes until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Add crumbled Boudin sausage and cook until browned, about 5 minutes.
- Stir in tomato paste and mix well to coat ingredients.
- Add white rice and stir to combine with sausage and vegetables.
- Pour in chicken broth and bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until rice is tender and liquid is mostly absorbed.
- Add shrimp on top and sprinkle with Cajun seasoning or chicken spice rub. Cover and steam for 3-4 minutes until shrimp are cooked through.
- Turn off heat, let rest briefly then garnish with chopped parsley before serving.
Notes
For added brightness, serve with a squeeze of lemon and extra parsley on top. Store leftovers in the fridge for 3-4 days or freeze up to 3 months.