Creole Cajun Shrimp and Rice

Name: Creole Cajun Shrimp and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound large shrimp, peeled and deveined; 2 cups long-grain white rice; 1 medium onion, chopped; 1 bell pepper, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 1 tablespoon Cajun seasoning; 1 teaspoon smoked paprika; Salt and pepper to taste; 2 tablespoons olive oil; 1 green onion, sliced (for garnish)

Highlighted under: WorldTaste Adventures

I love making Creole Cajun Shrimp and Rice because it reminds me of vibrant southern flavors and the warmth of family gatherings. This dish brings together succulent shrimp and a medley of spices, all nestled in fluffy rice. It’s a one-pot meal that's quick to prepare and perfect for any occasion, from weeknight dinners to weekend celebrations. The aroma fills the kitchen as it cooks, making it hard to resist digging in right away!

Created by

Rafael

Last updated on 2026-02-01T19:06:30.960Z

When I first made Creole Cajun Shrimp and Rice, I was fascinated by how the different spices contributed to a balanced flavor profile. From the smokiness of paprika to the heat of cayenne, each bite transported me to the heart of Louisiana. Choosing high-quality shrimp made all the difference—fresh and vibrant shrimp definitely elevates the dish.

I’ve learned that the key to a great Cajun dish is allowing the rice to soak in all the flavors. Stirring in the shrimp at the last minute ensures they remain tender and juicy, creating a perfect harmony with the seasoned rice. Trust me; this dish is a flavor explosion!

Why You'll Love This Recipe
Bold and spicy flavors that transport you to the bayou
Quick preparation makes it perfect for weeknight dinners
One-pot meal for easy cleanup and maximum flavor

The Role of Seasoning

Cajun seasoning is the backbone of this dish, imparting a distinctive flavor that is both bold and comforting. The combination of spices often found in Cajun seasoning—like paprika, cayenne, and garlic powder—creates a complex flavor profile. If you prefer a milder dish, feel free to reduce the amount of seasoning or make your own blend using equal parts smoked paprika and dried herbs. Adjust to your personal taste for the best results.

Smoked paprika adds a subtle smokiness that enhances the depth of flavors in this dish. If you find yourself short on smoked paprika, you can substitute with regular paprika, though the signature smoky taste will be less pronounced. Experimenting with your spice choices is encouraged; a dash of cayenne can also elevate the heat level if desired. Keep in mind, though, that spices can be powerful, so add gradually to avoid overpowering the dish.

Ingredient Insights

The choice of shrimp plays a key role in the outcome of this recipe. Large shrimp, typically sizes 16-20 count per pound, hold up well during cooking and offer a satisfying bite. If you can’t find fresh shrimp, frozen shrimp work perfectly as well—just be sure to thaw them in advance for even cooking. I recommend placing them in the refrigerator overnight or soaking them in cold water for about 30 minutes for quick thawing.

Using long-grain white rice helps maintain the right texture and ensures that the rice cooks evenly. Avoid substituting for short-grain rice, as it tends to become gummy when cooked. If you’re looking for a whole grain option, brown rice can be used, but increase the cooking time to approximately 30-35 minutes as brown rice requires more liquid and a longer cooking duration to reach tenderness.

Serving Suggestions and Storage

This dish is excellent as the star of your meal, but it pairs beautifully with a side of sautéed greens or a fresh salad for a vibrant touch. For added texture, consider serving it with crusty bread to soak up the flavorful broth. Citrus wedges can also serve as a refreshing contrast to the spices, providing a burst of acidity that enhances every bite.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of chicken broth or water to restore moisture. Freezing is also an option; just expect the shrimp to be slightly softer once thawed. Aim to consume frozen leftovers within two months for optimal flavor and texture.

Ingredients

Ingredients:

For the Dish

1 pound large shrimp, peeled and deveined
2 cups long-grain white rice
1 medium onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
4 cups chicken broth
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
1 green onion, sliced (for garnish)

Instructions

Instructions:

Sauté Vegetables

In a large pot, heat olive oil over medium heat. Add chopped onion and bell pepper, cooking until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.

Add Rice and Spices

Combine the long-grain rice with the sautéed vegetables, stirring to coat the rice with the oil. Mix in the Cajun seasoning and smoked paprika until fragrant.

Pour in Broth

Add the chicken broth to the pot, stirring well. Bring to a boil, then reduce to a simmer. Cover and cook for about 20 minutes, or until rice is tender and has absorbed most of the liquid.

Add Shrimp

Once the rice is nearly cooked, gently fold in the shrimp. Cover the pot again and cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.

Serve

Fluff the rice with a fork and adjust seasoning with salt and pepper. Serve hot, garnished with sliced green onions.

Pro Tips

For an extra kick, add a dash of hot sauce to the finished dish, or experiment with different types of bell peppers for varied flavor.

Technique Tips

When sautéing the vegetables, ensure the heat is set to medium to prevent burning while allowing the onions to caramelize slightly. This adds an extra depth of sweetness that balances the spiciness of the Cajun seasoning. Aim for onions that are translucent, with a slight golden hue, which indicates they are perfectly cooked for this dish.

As you incorporate the broth, stirring frequently will help prevent the rice from sticking to the bottom of the pot and create a creamy texture. If you notice the rice isn’t absorbing the liquid as expected, ensure that the lid is on tightly to trap steam. If it seems too dry, splash in a bit more broth to help the rice finish cooking properly.

Common Troubleshooting

If you find that your shrimp aren’t turning pink and opaque, they may need a little more time cooking. Shrimp cook quickly, so keep an eye on them toward the end of the cooking process. The key visual cue is their color changing from gray to a vibrant pink, indicating they are fully cooked. Make sure not to overcrowd the pot, as that can lead to uneven cooking.

If the rice turns out too mushy, it might be due to overcooking or too much liquid used. For next time, be careful with the added chicken broth and monitor the cooking time closely. An easy fix becomes avoiding stirring the rice too frequently, which helps maintain its structure and prevents it from breaking down during cooking.

Questions About Recipes

→ Can I use brown rice instead of white rice?

Yes, but you'll need to adjust the cooking time and the amount of liquid since brown rice takes longer to cook.

→ What if I don’t have Cajun seasoning?

You can make your own by mixing paprika, cayenne, garlic powder, and oregano to suit your taste.

→ Can I substitute the shrimp with chicken?

Definitely! Just ensure you cook the chicken thoroughly before adding the rice.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.