Cajun-inspired

Cajun Shrimp Red Bean Rice Skillet

Name: Cajun Shrimp Red Bean Rice Skillet
Prep time: 18 min
Cook time: 28 min
Total time: 46 min
Yield: 4 servings
Cuisine: Cajun-inspired
Ingredients: 2 Tablespoons Olive Oil; 3 Cloves Garlic (minced); 1 1/4 Teaspoons Kosher Salt (divided); 1 Yellow Onion (diced); 2 Cups Chicken Broth; 1 Pound Shrimp (peeled and deveined); 1 Teaspoon Smoked Paprika; 2 Celery (diced); 1 Teaspoon Dried Thyme; 1 Green Bell Pepper (diced); 1 1/2 Cups Okra (sliced); 1/4 Teaspoon Cayenne Pepper; 1 Can Red Beans (rinsed and drained); 1 Cup Long-Grain Rice

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

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Prep: 18 min
Cook: 28 min
Servings: 4
Difficulty: Medium

Dinner shrimp okra red-beans rice-skillet cajun-inspired

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

I use the familiar pepper, celery, onion, smoked paprika, thyme, and cayenne lane, 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 another recipe in this seed collection, try Weeknight Chicken Sausage Okra Gumbo or Hot Honey Fish Sauce Shrimp Rice Bowls.

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Ingredients

2 Tablespoons Olive Oil
3 Cloves Garlic

minced
1 1/4 Teaspoons Kosher Salt

divided
1 Yellow Onion

diced
2 Cups Chicken Broth
1 Pound Shrimp

peeled and deveined
1 Teaspoon Smoked Paprika
2 Celery

diced
1 Teaspoon Dried Thyme
1 Green Bell Pepper

diced
1 1/2 Cups Okra

sliced
1/4 Teaspoon Cayenne Pepper
1 Can Red Beans

rinsed and drained
1 Cup Long-Grain Rice

Ingredient swaps

olive oil garlic kosher salt yellow onion chicken broth shrimp smoked paprika celery dried thyme green bell pepper okra cayenne pepper red beans long-grain rice

Directions

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

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