Cajun Seafood Rice Skillet with Shrimp and Sausage

This Cajun-style seafood rice skillet brings together shrimp, firm white fish, and smoky sausage with rice, tomatoes, and Louisiana’s familiar onion, celery, and bell pepper combination. It is a hearty one-pan supper inspired by Cajun cooking, with adjustable heat and seafood added near the end so it stays tender.

Ingredients

1 tablespoon (15 ml) neutral oil, such as canola oil
8 ounces (225 g) andouille sausage, sliced into thin rounds; use smoked sausage if andouille is unavailable
1 medium yellow onion, diced, about 1 cup (150 g)
1 medium green bell pepper, diced, about 1 cup (150 g)
2 celery stalks, diced, about ¾ cup (90 g)
3 garlic cloves, finely chopped, about 1 tablespoon (9 g)
1½ cups (285 g) uncooked long-grain white rice, rinsed and drained
1 cup (240 g) canned diced tomatoes, drained
2½ cups (600 ml) low-sodium chicken or seafood stock
2 teaspoons (6 g) Cajun seasoning, plus more to taste
1 teaspoon (2 g) smoked paprika
⅛ teaspoon (0.3 g) cayenne pepper, or less for a milder skillet
¼ teaspoon (0.5 g) freshly ground black pepper
1 bay leaf
12 ounces (340 g) peeled and deveined large shrimp, thawed if frozen and patted dry
12 ounces (340 g) firm white fish, such as cod or catfish, cut into 1-inch (2.5 cm) pieces
¼ teaspoon (1.5 g) fine salt, only if needed after tasting the stock and seasoning
2 tablespoons (8 g) chopped fresh parsley
2 green onions, thinly sliced, about ¼ cup (25 g)
1 lemon, cut into 4 wedges, about 2 tablespoons (30 ml) juice if squeezed

Instructions

Prepare the ingredients. Dice the onion, bell pepper, and celery into similar-sized pieces so they soften evenly. Rinse the rice in a fine-mesh sieve until the runoff is less cloudy, then drain it well. Pat the shrimp and fish dry; keep the seafood refrigerated until it is time to add it. Measure out the seasonings and stock before heating the pan.
Brown the sausage. Heat the oil in a wide, heavy skillet or Dutch oven with a tight-fitting lid over medium heat. Add the sausage rounds and cook for about 5 minutes, turning once or twice, until browned at the edges. Transfer them to a plate, leaving the rendered fat and oil in the pan. If the sausage releases very little fat, add a small splash of oil before continuing.
Soften the vegetables. Add the onion, bell pepper, and celery to the pan. Cook for 5 minutes, stirring occasionally, until the onion begins to turn translucent and the vegetables have softened slightly without browning deeply. Stir in the garlic, Cajun seasoning, smoked paprika, cayenne, and black pepper. Cook for about 30 seconds, just until fragrant; garlic can turn bitter if it is left to brown.
Coat the rice and start the simmer. Stir the drained rice into the vegetables for about 1 minute, coating the grains with the seasoned oil. Add the drained tomatoes, stock, bay leaf, and browned sausage. Scrape the bottom of the pan to release any browned bits. Bring the mixture to a gentle boil, then cover and reduce the heat to low. Simmer for 18 minutes without lifting the lid or stirring, which helps the rice cook evenly.
Check the rice and add the seafood. Lift the lid and quickly check whether the rice is nearly tender and most of the liquid has been absorbed. If the pan looks dry while the grains are still firm, add 2 to 4 tablespoons (30 to 60 ml) hot stock or water, cover, and give the rice a few more minutes before adding seafood. Arrange the fish pieces and shrimp over the rice in an even layer, then cover again. Cook over low heat for about 7 minutes, until the shrimp are opaque and firm and the fish flakes easily. Check the thickest fish piece with a food thermometer; the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C).
Rest and finish. Remove the pan from the heat and leave it covered for 5 minutes. Discard the bay leaf. Taste a spoonful of rice and add the salt only if the stock and Cajun seasoning have not already made it salty enough. Gently loosen the rice around the seafood with a fork, taking care not to break up the fish. Scatter parsley and green onions over the top and serve with lemon wedges.

Tips

Check the seasoning label first. Cajun seasoning blends vary considerably in salt and heat. Start with the measured 2 teaspoons, use low-sodium stock if possible, and taste before adding the optional salt. You can add more seasoning at the table, but it is difficult to correct an oversalted rice pot.
Choose a broad, heavy pan. A 12-inch (30 cm) lidded skillet or a 4- to 5-quart (3.8- to 4.7-liter) Dutch oven gives the rice room to cook in a fairly even layer. A narrow saucepan can leave the center wet while the edges dry out. If your lid does not fit tightly, cover the pan with foil beneath the lid.
Keep the rice covered while it simmers. Each time the lid comes off, steam escapes and the cooking time becomes less predictable. Check it once at the stated point before adding seafood. If it needs more liquid, add a little hot liquid rather than pouring in a large amount of cold stock.
Swap thoughtfully. Andouille gives the skillet its characteristic smoky, peppery note; ordinary smoked sausage is a practical substitute but may make the result milder, so adjust cayenne to taste. Frozen shrimp work well when fully thawed and dried. Use a similarly firm fish rather than delicate fillets that may fall apart.

Serving Suggestions

Serve the skillet hot, straight from the pan, with lemon wedges for squeezing over the seafood. The citrus brightens the smoky sausage and seasoned rice without requiring a sauce. For a meal with something fresh alongside, offer a simple green salad, sliced tomatoes, or steamed green beans. A crisp coleslaw also adds cool crunch and contrasts nicely with the warm spices.

If you want a more filling spread, put out cornbread or crusty bread to catch any seasoned juices. Keep additional hot sauce on the table rather than making the whole pan very spicy; that lets each person choose their own heat level. The rice already makes this a substantial main dish, so modest sides are usually enough.

Variations

Use other seafood. Replace the white fish with an equal weight of firm chunks of halibut or another mild, sturdy fish. Small scallops can also be added, but they cook quickly; arrange them with the shrimp and check for doneness early. If using mussels or clams, they need a different approach: add them earlier with enough liquid and cook until their shells open, discarding any that remain closed. Do not crowd the pan with extra seafood, since it can cool the rice and extend cooking.

Make it milder or hotter. For a gentler version, leave out the cayenne and use a mild Cajun seasoning. For more heat, add cayenne in small increments or serve hot sauce at the table. Smoked paprika helps keep a smoky flavor when you use a less assertive sausage, but it does not replace the seasoning blend’s herbs and pepper.

Try brown rice only with adjusted timing. Brown rice takes longer to cook and needs a different liquid amount, so it cannot be substituted one-for-one at the same cooking time. Follow the package’s rice-to-liquid guidance and let it cook until nearly tender before adding seafood. That extra simmer can make seafood overcook if it is put in too early.

Make a seafood-free version. Leave out the shrimp and fish and use an additional 8 ounces (225 g) of smoked sausage or cooked beans. Because the seafood is added at the end, you can remove a portion of the rice before adding it if you need to serve different preferences. Check that the rice is fully tender before serving.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large quantity among shallow containers so it cools promptly. Keep them covered and use within 3 to 4 days. For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 months for best quality; thaw overnight in the refrigerator. The rice may soften after freezing, and the seafood can become a little firmer, but the dish remains useful for a quick leftover meal.

Reheat only the portion you plan to eat. Add a tablespoon or two of water or stock, cover, and warm gently in a skillet over low heat, stirring carefully so the fish pieces stay intact. You can also microwave a covered portion, stirring once partway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and avoid repeated cooling and reheating. Discard leftovers that have been left at room temperature for more than 2 hours.

Frequently Asked Questions

Can I use frozen shrimp? Yes. Thaw them in the refrigerator, or place them in a sealed bag under cold running water until thawed, then drain and pat dry. Avoid adding them frozen because they release extra water and can lower the pan temperature, making the rice cook unevenly.

Can I make this recipe without andouille? Yes. Smoked sausage is the easiest substitute and is widely available. Andouille is typically more assertively seasoned and peppery, so a milder sausage will give you a less smoky, less spicy result. Adjust the Cajun seasoning or cayenne only after tasting, since the blend’s salt level varies.

Why is my rice still hard or wet? Rice can cook differently depending on the pan, lid fit, and how steadily the burner holds low heat. If it is firm and the pan is dry, add a few tablespoons of hot stock or water, cover, and cook for several more minutes before adding the seafood. If it is wet but tender, let it stand off the heat uncovered briefly so excess steam can escape.

Can I prepare the vegetables ahead? You can dice the onion, bell pepper, and celery up to a day ahead and refrigerate them in a covered container. You can also measure the dry seasonings in advance. Keep raw seafood chilled and separate from ready-to-eat ingredients, and do not assemble the rice with the stock until you are ready to cook, since uncooked rice can absorb liquid and change the timing.

What fish is best for this skillet? Choose a mild fish that holds its shape, such as cod, catfish, or halibut. Cut it into evenly sized pieces, around 1 inch (2.5 cm), so the pieces cook at a similar pace. Very thin fillets and delicate fish can break apart when folded into the rice, so place sturdy chunks on top and handle them gently.

Is this the same as jambalaya? It shares ingredients found in Louisiana rice dishes, including the aromatic onion, celery, and bell pepper combination, sausage, and seafood. This is a convenient skillet-style Cajun-inspired recipe, not a claim to represent every family’s jambalaya or a single definitive regional method. Louisiana cooks have many variations in ingredients and technique.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).