Martha Stewart Cajun Shrimp and Rice

Martha Stewart Cajun shrimp and rice is an easy one-skillet dinner made with andouille sausage, plump shrimp and long-grain rice, ready in 75 minutes. Save this easy weeknight dinner for busy weeknights, family dinner or a casual cookout, because it all cooks in one pan.

Brown the andouille hard before anything else goes in the pan, because the rendered fat and browned bits flavor the whole skillet. Skip that and the rice tastes flat instead of smoky and spicy.

Martha builds the pot like a jambalaya, with onion, celery and green bell pepper cooked down in the sausage drippings until golden. Then she steams the shrimp right on top of the rice, so they cook gently and the rice still gets 10 minutes to rest.

Martha Stewart Cajun Shrimp and Rice

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Course: DinnerCuisine: American, CajunDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

620

kcal

Smoky sausage, soft vegetables and tender rice share one skillet, with shrimp steamed on top at the very end. The rice soaks up the broth and pan drippings, so every forkful tastes like the whole dish.

Ingredients

• 3 tablespoons extra-virgin olive oil
  

• 12 ounces andouille sausage, thinly sliced
  

• 1 onion, finely chopped
  

• 2 celery stalks, finely chopped
  

• 1 green bell pepper, finely chopped
  

• 2 cloves garlic, minced
  

• Kosher salt and freshly ground pepper
  

• 2 large tomatoes, cored and diced 1 cup long-grain white rice
  

• 1 cup long-grain white rice
  

• 1 1/2 cups low-sodium chicken broth
  

• 1 pound medium shrimp, peeled and deveined
  

• 1/4 cup thinly sliced scallions (from 2), for serving
  

Directions

• Brown the sausage: Heat 2 tablespoons of the olive oil in a large straight-sided skillet over medium-high. Add the sliced andouille and cook, stirring, until browned, about 5 minutes, then move it to a plate.
• Soften the vegetables: Reduce the heat to medium and add the remaining 1 tablespoon oil, the onion, celery, green bell pepper, garlic and 1/2 teaspoon salt. Cook, stirring, until the vegetables are soft and golden, about 8 minutes.
• Toast the rice: Add the diced tomatoes and 1 cup long-grain white rice, then turn the heat to high. Cook, stirring, for 1 minute so the rice picks up the flavors in the pan.
• Simmer the rice: Return the sausage to the skillet with any juices, then stir in 1 1/2 cups low-sodium chicken broth. Bring it to a boil, reduce to a simmer, cover and cook until the rice is tender, 20 minutes.
• Steam the shrimp: Season the peeled shrimp with salt and pepper, then arrange them in a single layer on top of the rice. Cover and cook until they turn bright pink, about 4 minutes.
• Rest and serve: Uncover the skillet and let it stand for 10 minutes so the rice finishes steaming. Fluff with a fork and sprinkle the sliced scallions over the top.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, ThermoPro digital kitchen timer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different sausage instead of andouille?

Smoked kielbasa works if you can't find andouille, though it will be milder. Add a pinch of cayenne or paprika to the vegetables so the dish keeps its Cajun kick.

How long do leftovers keep?

Cool the rice and shrimp within 2 hours, then store them in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water so the rice doesn't dry out.

Can I make this ahead of time?

Chop the onion, celery and bell pepper a day ahead and keep them covered in the fridge. Cook the dish fresh, though, because shrimp turn rubbery when reheated.

What if I don't have a straight-sided skillet?

A Dutch oven or a wide, deep sauté pan with a tight lid does the same job. You need room to spread the shrimp in one layer and a lid that traps steam.

What's the most common mistake with this dish?

Lifting the lid while the rice simmers lets the steam escape, which leaves the rice crunchy. Keep it covered for the full 20 minutes, then season the shrimp and add them in a single layer.