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Cajun Chicken, Shrimp & Sausage Rice

Cajun Chicken, Shrimp & Sausage Rice

This Cajun chicken, shrimp, and sausage rice combines seasoned chicken, juicy shrimp, smoky sausage, tender long-grain rice, peppers, onions, garlic, and buttery Cajun spices in one hearty skillet. It is a satisfying seafood and chicken dinner with plenty of smoky, savory flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 persons
Course: Main Course
Cuisine: American, Cajun-Inspired, Southern
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless chicken thighs or breasts, cut into pieces
  • 1 lb large shrimp, peeled and deveined
  • 8 oz smoked sausage, sliced
  • 1 cup uncooked long-grain white rice
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 3 cups chicken broth
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp onion powder
  • Salt, to taste
  • 2 tbsp fresh parsley, chopped
  • 1/2 lemon, optional

Equipment

  • Large skillet with lid
  • Tongs or silicone spatula
  • knife and cutting board
  • measuring cups and spoons

Method
 

  1. Season the chicken and shrimp with Cajun seasoning, smoked paprika, black pepper, thyme, and onion powder.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for 2 to 3 minutes until browned. Remove and set aside.
  3. Add the seasoned chicken to the skillet and cook for 5 to 7 minutes, until browned and nearly cooked through. Remove and set aside.
  4. Add the butter, onion, and bell pepper. Cook for 3 to 4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
  5. Add the uncooked rice and stir for 1 to 2 minutes, coating the grains in the seasoned butter.
  6. Pour in the chicken broth, then return the chicken and sausage to the skillet. Stir well, cover, and simmer over low heat for 15 to 18 minutes, until the rice is tender and most of the liquid has been absorbed.
  7. Arrange the shrimp over the rice. Cover and cook for another 4 to 5 minutes, until the shrimp are pink, opaque, and fully cooked.
  8. Gently fluff the Cajun rice and sprinkle with fresh parsley. Finish with fresh lemon juice if desired and serve the chicken, shrimp, and sausage rice hot.

Notes

Season the chicken and shrimp evenly before cooking so the Cajun flavor is distributed throughout the dish.
Brown the sausage first to build flavor in the skillet.
Cook the chicken until browned and nearly cooked through before setting it aside.
Toast the uncooked rice briefly in the seasoned butter before adding the broth for deeper flavor.
Keep the skillet covered while the rice simmers so it cooks evenly and absorbs the broth.
Add the shrimp only near the end so they stay tender and do not overcook.
Fluff the rice gently before serving and finish with parsley and optional fresh lemon juice.