This Cajun Shrimp and Sausage Rice is full of bold, smoky flavors. Tender shrimp, crispy sausage, and perfectly seasoned rice come together in a creamy Cajun sauce for a hearty, delicious meal. If you’ve tried my Cajun Shrimp and Rice, you’ll love this version with the addition of smoky andouille sausage for extra flavor. The combination of spicy sausage, juicy shrimp, and flavorful rice makes this a meal the whole family will enjoy!
Ingredients & Substitutions
- Rice: The base of this dish, cooked until tender and fluffy. Long-grain white rice works best, but jasmine or basmati rice can be used, too.
- Cajun Seasoning: Gives the dish its bold, smoky, and slightly spicy flavor. For extra punch, try my homemade Cajun seasoning! Adjust the amount to taste, or substitute with Creole seasoning if you like.
- Andouille Sausage: Adds smoky, spicy flavor and a satisfying crisp when cooked. Smoked sausage or kielbasa can be used if you prefer milder heat.
- Shrimp: Large shrimp are tender and cook quickly. You can also use jumbo shrimp; just make sure they’re peeled and deveined. Tossing them in Cajun seasoning before cooking gives maximum flavor.
- Sauce: Made with butter, garlic, Cajun seasoning, and heavy cream. It coats the rice, sausage, and shrimp in a creamy, rich sauce. For a lighter option, you can use half-and-half instead of heavy cream.
FAQs
Can I make this dish ahead of time?
Yes! You can cook the rice, sausage, and shrimp separately and store them in airtight containers in the fridge for up to 2 days. Reheat gently before combining with the sauce.
Can I use a different type of sausage?
Yes! Smoked sausage or kielbasa works well, though it will be milder in spice than andouille.
Can I make this dish spicier or milder?
Absolutely. Adjust the Cajun seasoning to taste. Add a little extra for more heat, or use a smaller amount if you want it mild.
Can I use frozen shrimp?
Yes. Thaw the shrimp completely before cooking and pat them dry. This helps them brown properly and prevents extra moisture in the dish.
Can I make this dish with brown rice?
Yes, but keep in mind that brown rice takes longer to cook and may require extra liquid. Cook the rice separately according to package instructions, then fold in the sausage, shrimp, and sauce.
Serving Ideas
- Serve with warm, crusty bread, like a French baguette or ciabatta bread, to soak up the creamy Cajun sauce.
- Pair with vegetables such as roasted Parmesan green beans, roasted asparagus, or a simple side salad with a light vinaigrette for a complete meal.
- Add extra chopped parsley or a squeeze of fresh lemon on top for a pop of color and brightness.
- For extra flavor, serve alongside garlic breadsticks or cornbread muffins for a Southern-inspired touch.
How To Store Cajun Shrimp and Sausage Rice
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth if the sauce has thickened.
Freezer: You can freeze Cajun shrimp and sausage rice separately or mixed.
- Separate: Freeze the cooked rice, sausage, and shrimp in separate airtight containers or freezer-safe bags for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Together: You can also freeze the entire dish mixed, but the shrimp may become slightly rubbery, and the sauce may thicken. To prevent this, slightly undercook the shrimp and keep the sauce a bit looser than usual. Thaw in the refrigerator overnight and reheat gently over low-medium heat, adding a splash of broth or water to bring back the creamy sauce.
Cajun Shrimp and Sausage Rice
Ingredients
Rice
- 2 tablespoons unsalted butter
- 1 medium red onion, diced (about 1 cup)
- 1 teaspoon garlic minced
- 1 ½ cups (277.5 g) long-grain white rice, uncooked
- 2 tablespoons Cajun seasoning
- 2 ¾ cups (22 ounces / 660 g) chicken broth
Sausage
- 1 tablespoon extra virgin olive oil
- 1 ring (14 ounces) andouille sausage, sliced into ½-inch rounds
Shrimp
- 1 pound large shrimp, peeled, deveined, tails off
- 1 tablespoon Cajun seasoning
- 1 tablespoon extra virgin olive oil
Sauce
- 2 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- 1 tablespoon Cajun seasoning
- 1 cup (238 g) heavy whipping cream, room temperature
- Parsley, chopped for garnish
Instructions
Rice
- In a large pot over medium heat, melt butter.
- Add the onion and cook 3 to 4 minutes until softened (do not brown).
- Add the garlic and cook 30 seconds.
- Stir in the uncooked rice and Cajun seasoning. Stir to coat evenly.
- Pour in chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 18 to 20 minutes. Do not lift the lid.
- Remove from heat and let sit, covered, 5 minutes. Fluff gently.
Sausage
- While rice cooks, heat olive oil in a large 12-inch skillet over medium-high heat. Add sliced sausage in a single layer. Cook 3 to 4 minutes per side until browned and crisp.
- Transfer sausage to a plate and tent with foil to keep warm.
Shrimp
- Pat shrimp dry and toss with Cajun seasoning.
- To the same skillet over medium-high heat, add the olive oil. Once hot and shimmering, add the shrimp in a single layer.
- Cook 1 to 2 minutes per side until lightly browned. Transfer to the plate with the cooked sausage and tent with foil to keep warm.
Sauce
- In the same skillet, reduce the heat to medium-low and melt butter.
- Add the garlic and Cajun seasoning and cook for 30 seconds.
- Pour in heavy cream and stir. Bring to a gentle simmer for 3 to 4 minutes until slightly thickened.
- Gently fold in the cooked rice, sausage, and shrimp. If the mixture feels too thick, add warm broth 1 to 2 tablespoons at a time.
- Garnish with chopped parsley. Serve warm.
Did you make this recipe?
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