Cajun shrimp and Rice

Jump to Recipe Print Recipe

One pan dinners are my favorite way to make a weeknight meal. Fewer dishes but all the great flavor!

A one-pan meal packed with bold Louisiana flavors — perfect for busy weeknights or when you’re craving something with a little kick.
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Ingredients
  

  • 1 lb large shrimp peeled & deveined
  • 2 Tbsp MTOO California Garlic Olive Oil or MTOO Baklouti Green Chili for a kick
  • 1 cup long-grain white rice
  • 2 cups chicken broth or stock
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 MTOO Cajun Country Blend adjust to taste
  • 1 can 14 oz diced tomatoes, undrained
  • 1 Tbsp tomato paste optional, for richness
  • Salt & pepper to taste
  • Fresh parsley chopped (for garnish)
  • Lemon wedges for serving

Instructions
 

  • Season the shrimp with 1 teaspoon of Cajun Country Blend and set aside.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add shrimp and cook for 1–2 minutes per side, until just pink. Remove and set aside.
  • In the same skillet, add remaining olive oil. Sauté onions, peppers, and garlic until softened (about 4–5 minutes).
  • Stir in the rice and toast lightly for 1–2 minutes. Add diced tomatoes, chicken broth, tomato paste (if using), and remaining Cajun Country Blend. Stir well.
  • Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
  • Return shrimp to the skillet and stir until heated through. Taste and adjust seasoning with salt, pepper, or extra Cajun blend.
  • Garnish with fresh parsley and a squeeze of lemon before serving.

Notes

Serving Suggestion: Pair with cornbread or a crisp green salad to balance the spice.
Tried this recipe?Let us know how it was!

Submit your review
1
2
3
4
5
Submit
     
Cancel

Create your own review

Recent Recipes