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To make Cajun shrimp and rice skillet, you need: - 1 lb large shrimp, peeled and deveined - 1 cup long-grain white rice - 2 cups chicken broth - 1 medium onion, diced - 1 bell pepper (red or green), diced - 2 cloves garlic, minced - 2 tablespoons Cajun seasoning - 1 teaspoon smoked paprika - 1 cup cherry tomatoes, halved - 1 cup frozen peas - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap some ingredients if needed. For shrimp, you can use chicken or tofu for a different flavor. If you prefer brown rice, use it but adjust the cooking time. Vegetable broth works well instead of chicken broth for a vegetarian option. You can also add other veggies like zucchini or corn. If you don't have Cajun seasoning, you can mix paprika, cayenne, and garlic powder for a similar taste. When buying shrimp, look for bright shells and a clean scent. The shrimp should be firm and not sticky. If buying frozen shrimp, check that they are properly sealed. Avoid shrimp that smell fishy or have black spots. Fresh shrimp should have a slight saltwater smell, like the ocean. If possible, buy shrimp from local markets for better quality. Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is warm, add 1 medium diced onion and 1 diced bell pepper. Cook these for about 5 minutes. The goal is to soften them. Next, add 2 cloves of minced garlic and cook for another minute. The garlic will smell great when ready. Now, sprinkle in 2 tablespoons of Cajun seasoning and 1 teaspoon of smoked paprika. Mix it well so the veggies get coated. Once the veggies are ready, add 1 cup of long-grain white rice to the skillet. Stir it into the mix for about 2 minutes. This step helps toast the rice and lets it soak up the flavors. Next, pour in 2 cups of chicken broth and bring everything to a simmer. Cover the skillet and turn the heat down low. Let it cook for 15 minutes. After that time, the rice should be tender and most of the broth should be absorbed. After the rice is ready, add 1 cup of halved cherry tomatoes and 1 cup of frozen peas to the skillet. Stir everything together and cook for another 5 minutes. This warms up the tomatoes and peas. Now it’s time to fold in 1 pound of peeled and deveined shrimp. Cook them for about 3-5 minutes. You’ll know they are done when they turn pink. Taste and add salt and pepper if needed. You can find the full recipe for Cajun Shrimp and Rice Skillet to ensure you don't miss any steps. For this dish, a large, deep skillet or a heavy pot works best. A non-stick surface helps to prevent sticking and makes cleanup easy. Look for a pan that can hold all the ingredients without spilling. An even heat source is key for cooking the rice well. Cajun food packs a punch, but you can control the heat. If you prefer milder flavors, cut back on the Cajun seasoning. You can also add more tomatoes or peas to balance the spice. If you love heat, consider adding cayenne pepper or hot sauce for an extra kick. One common mistake is not to toast the rice. Toasting helps the rice soak up flavors. Another mistake is overcooking the shrimp. Cook them just until pink. If you skip resting the dish, the flavors won’t blend well. Let it sit for a few minutes to enhance the taste. For more details, check the full recipe. {{image_2}} To make a vegetarian version of Cajun shrimp and rice skillet, simply swap the shrimp for tofu or your favorite plant-based protein. Firm tofu works best as it holds its shape. Cut it into cubes and sauté it until golden. You can keep the other ingredients the same, or add more veggies like zucchini or corn for extra flavor. This way, you still get a hearty meal while keeping it meat-free. Feel free to mix in other vegetables based on your taste. You can add diced carrots, green beans, or even spinach. These veggies add color and texture. Adjust the cooking time slightly if you use harder vegetables. For example, carrots may need a few more minutes to soften. The key is to maintain the vibrant flavors of Cajun seasoning while making the dish your own. If shrimp isn’t your thing, you can use chicken or sausage. For chicken, cut it into small pieces and cook it until browned before adding the rice. If you opt for sausage, slice it and cook until crispy. Both options will add a unique flavor. Don’t forget to adjust the cooking time based on your protein choice. For detailed methods, check the Full Recipe. Once you finish your Cajun shrimp and rice skillet, let it cool. Place it in an airtight container. You can store it in the fridge for up to three days. Make sure to label it with the date. This helps you know when to eat it. When you're ready to eat your leftovers, reheat them on the stove. Add a splash of water or broth to keep it moist. Stir the skillet over medium heat until it's warm. You can also use the microwave. Heat in short bursts, stirring in between, until hot. You can freeze this meal for later. Place cooled shrimp and rice in a freezer-safe bag. Remove as much air as you can before sealing. It will last up to three months in the freezer. When ready, thaw it overnight in the fridge before reheating. For the full recipe, check the details above. To make Cajun Shrimp and Rice Skillet from scratch, follow these simple steps: 1. Heat olive oil in a large skillet. 2. Sauté diced onion and bell pepper for about 5 minutes. 3. Add minced garlic and cook for 1 more minute. 4. Mix in Cajun seasoning and smoked paprika. 5. Stir in long-grain rice and toast for 2 minutes. 6. Pour in chicken broth, cover, and simmer for 15 minutes. 7. Add halved cherry tomatoes and frozen peas, cooking for 5 minutes. 8. Fold in shrimp and cook until they turn pink, about 3-5 minutes. You can find the Full Recipe above for detailed measurements and instructions. Cajun Shrimp and Rice Skillet pairs well with many sides. Here are some options: - A fresh green salad with vinaigrette. - Garlic bread or crusty French bread. - Roasted or sautéed vegetables for extra color. - A tangy coleslaw to balance the spices. These sides enhance the meal and add more flavor. Cajun Shrimp and Rice Skillet lasts about 3-4 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. To enjoy it later, reheat in the microwave or on the stove, adding a splash of broth if it looks dry. This way, you can savor this delightful dish again! This post covered everything you need for Cajun shrimp and rice. You learned about ingredients, tips for fresh shrimp, and how to cook. I shared ideas for variations and how to store leftovers. Cooking can be fun and tasty. With these steps, you can impress friends and family. Keep these tips in mind to make your dish just right every time. Enjoy your cooking journey!

Cajun Shrimp and Rice Skillet

Looking for a quick and delicious dinner idea? Try my Cajun Shrimp and Rice Skillet, a one-pan meal bursting with bold flavors! With easy-to-follow steps and simple ingredients, you'll create a dish that's sure to impress your family. Perfect for any skill level, this recipe is not only tasty but also customizable. Click through for the full recipe and start cooking this flavorful meal tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup long-grain white rice

2 cups chicken broth

1 medium onion, diced

1 bell pepper (red or green), diced

2 cloves garlic, minced

2 tablespoons Cajun seasoning

1 teaspoon smoked paprika

1 cup cherry tomatoes, halved

1 cup frozen peas

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large, deep skillet or pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking for about 5 minutes until softened.

    Stir in the minced garlic, and cook for an additional minute until fragrant.

      Sprinkle in the Cajun seasoning and smoked paprika, mixing well to coat the vegetables.

        Add the rice to the skillet, stirring to combine with the vegetables and spices. Toast the rice for about 2 minutes, allowing it to absorb the flavors.

          Pour in the chicken broth and bring the mixture to a simmer. Cover the skillet, reduce the heat to low, and let it cook for about 15 minutes, or until the rice is tender and has absorbed most of the broth.

            Stir in the halved cherry tomatoes and frozen peas, cooking for an additional 5 minutes until everything is heated through.

              Gently fold in the shrimp, cooking for about 3-5 minutes until the shrimp turn pink and are cooked through. Season with salt and pepper to taste.

                Remove from heat and let rest for a couple of minutes before serving.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the dish directly from the skillet for a rustic look, and garnish with freshly chopped parsley for a pop of color.