Name: Cajun Shrimp and Sausage Skillet with Scallion Rice Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 1 tablespoon olive oil; 2 garlic cloves, minced; 4 scallions, chopped (white and green ends separated); 1 1/2 cups medium grain rice; 2 cups chicken broth; Salt, to taste; 2 tablespoons oil (divided); 12 ounces shrimp, peeled and deveined; 6 ounces Andouille sausage, sliced; 1/2 small red onion, chopped; 1/2 medium red bell pepper, chopped; 4 garlic cloves, minced; 2 tablespoons tomato paste; 2 teaspoons paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 1/2 cup white wine; 1 1/2 cups chicken broth; 1 bunch Swiss chard, stems removed and chopped; 1/2 cup coconut cream; 1 tablespoon lemon juice; Salt and pepper, to taste; 1/4 cup chopped parsley

Jump to Recipe· 4.1 from 1 review

If you are craving a vibrant, hearty meal that bursts with bold flavors, the Cajun Shrimp and Sausage Skillet with Scallion Rice Recipe is exactly what you need. This dish brings together succulent shrimp, smoky Andouille sausage, and a medley of spices that deliver authentic Cajun zest. Paired with fluffy scallion rice and a creamy, colorful sauce enriched with swiss chard and coconut cream, it’s a complete, soul-satisfying feast. Whether you’re cooking for friends or simply treating yourself, this recipe is a sure way to bring some excitement and warmth to your dinner table.

Ingredients You’ll Need

A black cast iron pan holds about 26 small, round sausage slices that are browned and sizzling in hot oil, evenly spread across the pan's bottom. In the top right corner, a white plate with peeled cooked shrimp sits partially visible, only a few shrimp can be seen, showing their light orange-pink color and curved shape. The setting is on a white marbled surface, adding a clean and bright contrast to the cooked food and pan. photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet essential ingredients is the first step to whipping up this delicious Cajun Shrimp and Sausage Skillet with Scallion Rice Recipe. Each component plays a key role, from the fragrant spices that build complexity to the fresh vegetables that add texture and vibrant color.

Olive oil: The foundational fat that helps to sauté aromatics and develop rich flavors.
Garlic cloves (6 total, minced): Adds a pungent, fragrant base to both the rice and the skillet.
Scallions (4, chopped, white and green ends separated): Provides a fresh, mild onion flavor and a burst of color in the rice.
Medium grain rice (1 1/2 cups): The ideal rice for tender, slightly creamy scallion rice that perfectly complements the skillet.
Chicken broth (3 1/2 cups total): Infuses the rice and the skillet sauce with savory depth.
Oil (2 tablespoons, divided): Used for cooking shrimp, sausage, and vegetables evenly and to golden perfection.
Shrimp (12 ounces, peeled and deveined): The star seafood ingredient, ensuring juicy morsels with a delicate flavor.
Andouille sausage (6 ounces, sliced): Imparts a smoky, spicy kick that’s quintessentially Cajun.
Red onion (1/2 small, chopped): Adds sweetness and texture as it softens in the skillet.
Red bell pepper (1/2 medium, chopped): Brings color and a subtle crunch to contrast the tender shrimp and sausage.
Tomato paste (2 tablespoons): Concentrates umami richness and adds a slight sweetness after caramelization.
Spices – paprika (2 teaspoons), dried oregano (1/2 teaspoon), cayenne (1/4 teaspoon): The soulful Cajun seasoning that awakens every bite with warmth and spice.
White wine (1/2 cup): Adds acidity and depth, perfect for deglazing and building the sauce.
Swiss chard (1 bunch, stems removed, chopped): Provides earthiness and vibrant green color to balance the richness.
Coconut cream (1/2 cup): Gives a luscious creaminess that rounds out the spices beautifully.
Lemon juice (1 tablespoon): A bright splash of acidity to lift every flavor.
Parsley (1/4 cup, chopped): Freshness and a pop of green to finish the dish perfectly.

How to Make Cajun Shrimp and Sausage Skillet with Scallion Rice Recipe

Step 1: Make the Scallion Rice

Start by heating 1 tablespoon of olive oil in a medium pot over medium-high heat. Toss in the minced garlic and the white ends of your chopped scallions, sautéing just until fragrant. The aromatic base sets the stage for the rice. Stir in the medium grain rice so each grain is coated and slightly toasted. Pour in the chicken broth and bring everything to a boil. Once boiling, cover the pot, lower the heat, and let the rice simmer gently until tender and all the liquid is absorbed, about 15 minutes. For that fresh finish, stir in the green scallion ends and season with a pinch of salt before setting it aside warm.

Step 2: Cook the Shrimp

While the rice is snugging on the back burner, heat another tablespoon of oil in a large sauté pan over high heat. Add the shrimp, spreading them out neatly so they sear well. Cook until they’re just pink and opaque, roughly 3 to 4 minutes, then season lightly with salt and pepper. Remove the shrimp from the pan and set them aside to keep warm, preserving their juicy texture.

Step 3: Brown the Andouille Sausage

In the same skillet, toss in the sliced Andouille sausage and let it brown for about 3 minutes over medium-high heat. This step releases the sausage’s smoky aroma and adds irresistible caramelized bits to the pan. Once browned, remove the sausage and set aside with the shrimp.

Step 4: Sauté Vegetables and Build Flavor

Add the final tablespoon of oil to the skillet and lower the heat to medium. Sauté the chopped red onion and red bell pepper until they soften and become just a bit tender, about 4 to 5 minutes. Add the remaining garlic along with the tomato paste and spices: paprika, oregano, and cayenne. Allow the tomato paste to caramelize slightly with the spices for a minute, developing a rich, concentrated flavor that is the soul of this dish.

Step 5: Deglaze and Simmer the Sauce

Pour in the white wine to deglaze the pan, scraping up any tasty browned bits stuck to the bottom. Let the wine reduce until it’s almost completely evaporated. Add the chopped swiss chard and the remaining 1 1/2 cups of chicken broth, then bring the skillet back to a gentle simmer. Cook until the liquid has reduced by half, concentrating the sauce and tenderizing the greens into a silky texture.

Step 6: Combine and Finish the Skillet

Return the shrimp and sausage to the pan, stirring in the coconut cream for luxurious creaminess. Season with the fresh lemon juice, and salt and pepper to taste, simmering just a minute more to let everything meld together. Remove from heat and sprinkle with chopped parsley for herbal brightness. Now your Cajun Shrimp and Sausage Skillet with Scallion Rice Recipe is ready to serve!

How to Serve Cajun Shrimp and Sausage Skillet with Scallion Rice Recipe

The image shows a white bowl filled with a base layer of fluffy white rice. On top, there is a rich, thick stew made of shrimp, round sausage slices, chopped red peppers, onions, and dark leafy greens. The shrimp have a golden-brown color with a shiny texture, and the sausage slices are reddish-brown with a slightly crispy look. The stew is garnished with fresh chopped green herbs sprinkled over everything. Nearby on the white marbled surface, there are lemon wedges, a small white bowl with more stew, a small container with extra chopped herbs, a purple cloth, and two gold forks. The overall scene looks warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding simple garnishes can elevate your presentation in an instant. Freshly chopped parsley not only adds a lovely green pop, but it also brings a refreshing herbal note that balances the creamy and spicy flavors. A lemon wedge on the side offers guests a bright, tangy option to squeeze on top, adding a zingy contrast that perks up the dish even more.

Side Dishes

While the skillet and scallion rice make a substantial meal on their own, pairing them with crisp, refreshing sides can be delightful. A crunchy green salad with a light citrus vinaigrette complements the richness and spices perfectly. Alternatively, keep things simple with warm crusty bread to mop up every bit of the luscious sauce going on around those tender shrimp and sausage.

Creative Ways to Present

For a fun and casual touch, serve the Cajun Shrimp and Sausage Skillet with Scallion Rice Recipe directly in a cast iron skillet right at the table — it keeps everything warm and adds rustic charm. You can also plate it with a small mound of the rice topped by the shrimp and sausage skillet spooned over, garnished with herbs and lemon zest for a restaurant-worthy presentation that will impress your friends.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (which is rare because this dish disappears quickly), store them in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making the next meal equally delicious.

Freezing

To freeze the Cajun Shrimp and Sausage Skillet with Scallion Rice Recipe, separate the rice and the skillet mixture into freezer-safe containers. They will keep well for up to 2 months. When freezing shrimp-based dishes, it’s best to use airtight containers to avoid freezer burn and loss of texture.

Reheating

Reheat thawed or refrigerated leftovers gently in a skillet over medium heat. Adding a splash of chicken broth or water helps loosen the sauce and keeps the shrimp tender. Stir frequently and avoid overheating to prevent the seafood from becoming rubbery. Warm the scallion rice separately in the microwave or in a small saucepan with a touch of water.

FAQs

Can I use other types of sausage in this recipe?

Absolutely! While Andouille sausage provides a distinct smoky spice essential to the Cajun flavor, you can substitute with kielbasa or smoked sausage if needed. Just make sure it has enough character to stand up to the bold spices in the dish.

Is this recipe very spicy?

The recipe has a balanced heat thanks to cayenne and paprika, offering a gentle kick without overwhelming the palate. You can always adjust the cayenne amount to your liking or omit it for a milder meal.

Can I make this dish gluten-free?

Yes! This recipe is naturally gluten-free as long as you double-check your sausage and chicken broth labels to ensure they contain no gluten-containing additives.

What can I substitute for coconut cream?

If you don’t have coconut cream on hand, heavy cream or full-fat coconut milk can work as alternatives, though they will slightly change the flavor and texture. Coconut cream offers the richest, creamiest texture and a subtle sweetness that complements the spices perfectly.

Can I make the rice ahead of time?

Yes, preparing the scallion rice ahead of time is convenient. Just reheat it gently before serving and stir in fresh scallions if you want to revive some brightness. For peak texture, however, freshly cooked rice is best.

Final Thoughts

There is something truly special about the Cajun Shrimp and Sausage Skillet with Scallion Rice Recipe that keeps me coming back for more. It’s a celebration of bold, comforting flavors that come together effortlessly with simple ingredients. I can’t wait for you to try this recipe and savor the mouthwatering combination of spice, creaminess, and fresh herbs that make every bite memorable. Trust me, once you make this at home, it could easily become one of your go-to favorite meals too.