Ingredients
2 cups jasmine or long-grain rice
1 pound shrimp, peeled and deveined
1 medium onion, diced
1 bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups chicken stock
2 tablespoons vegetable oil
1 tablespoon Cajun seasoning
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional for heat)
Salt and pepper to taste
2 green onions, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Instructions
- Heat vegetable oil in a large skillet or pot over medium heat.
- Add diced onion, bell pepper, and celery. Sauté for 5-7 minutes until vegetables are soft.
- Stir in minced garlic and cook for another 1-2 minutes until fragrant.
- Add Cajun seasoning, paprika, dried thyme, cayenne pepper (if using), salt, and pepper. Stir well to combine with the vegetables.
- Add the rice, stirring to coat the grains in the seasoning mixture.
- Pour in chicken stock, bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes, until rice is cooked and the liquid has been absorbed.
- In the last 5 minutes, add shrimp to the skillet and cook until they turn pink and opaque.
- Once cooked, fluff the rice with a fork and gently mix the shrimp in.
- Garnish with chopped green onions and fresh parsley before serving.
Notes
For a vegetarian version, skip the shrimp and substitute with mushrooms or plant-based protein.
For extra heat, increase the cayenne pepper or add hot sauce.
Feel free to add other vegetables like tomatoes or zucchini for more texture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Cajun
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 190mg
