Cajun-inspired

Cajun Shrimp Red Bean Rice Skillet

Shrimp, red beans, peppers, okra, and rice cook into a smoky Cajun-inspired skillet with enough vegetables to feel complete.

0.0 average rating 0 ratings By Recipes Worth Cooking Test Kitchen
Cajun Shrimp Red Bean Rice Skillet

This skillet is built for Cajun flavor without pretending to be a long-simmered pot of red beans or gumbo.

I use familiar pepper, celery, onion, smoked paprika, thyme, and cayenne, then keep it weeknight-friendly with canned beans and quick-cooking shrimp.

The timing matters.

The rice and vegetables need a head start, and the shrimp should go in near the end so they stay plump instead of rubbery.

Okra gives the skillet a little body and a nice green bite.

If you already like the weeknight chicken sausage okra gumbo, this is the faster shrimp-and-rice version I would put in the same rotation.

For something else to cook in the same spirit, try Weeknight Chicken Sausage Okra Gumbo or Corn Maque Choux with Tomatoes and Peppers or Hot Honey Fish Sauce Shrimp Rice Bowls.

Jump to Recipe

Directions

  1. Pat the shrimp dry and season with 1/4 teaspoon salt.
  2. Heat olive oil in a wide skillet over medium heat. Cook onion, bell pepper, and celery until softened, about 6 minutes.
  3. Add garlic, okra, smoked paprika, thyme, cayenne, and remaining salt and cook for 2 minutes.
  4. Stir in rice, red beans, and broth. Bring to a simmer, cover, and cook for 18 minutes.
  5. Scatter shrimp over the rice, cover again, and cook for 4 to 6 minutes, until the shrimp are opaque and the rice is tender.
  6. Rest off heat for 5 minutes, then fluff the skillet before serving.

Nutrition

Nutrition Information

Estimated per serving: 500 calories, 35 g protein, 63 g carbohydrates, 12 g fat.

Variations

Recipe Variations

- Use andouille-style chicken sausage with or instead of shrimp.
- Add diced tomatoes with the broth for a looser skillet.
- Swap red beans for black-eyed peas.

Notes

  • Use frozen sliced okra straight from the freezer.
  • If the rice is still firm after the broth absorbs, add 1/4 cup water and cook a few minutes longer.
  • Hot sauce and lemon wedges are good at the table.

Community

Ratings & Reviews

No reviews yet

Cook it, rate it, and help future readers decide if this recipe belongs in their rotation.

Keep Cooking

Related Recipes