Ingredients
Equipment
Method
- Pat the shrimp completely dry with paper towels so they sear instead of steam. Toss with the Cajun seasoning, smoked paprika, salt, and black pepper until lightly coated and rust-colored.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the turkey sausage rounds in a single layer and sear undisturbed for about 2 minutes per side, until deeply golden with dark edges. Transfer to a plate.
- Melt the butter in the same skillet and stir in the garlic until fragrant, about 30 seconds. Add the shrimp in a single layer and sear for 1 to 2 minutes per side, just until pink and lightly caramelized. Do not crowd the pan.
- Return the turkey sausage to the skillet along with the cooked rice, chicken broth, Italian seasoning, and cayenne if using. The broth will lift the browned bits from the bottom of the pan.
- Toss everything together for about 2 minutes, breaking up any rice clumps, until the rice absorbs the garlic butter and the entire skillet looks warm and glossy.
- Remove from the heat and stir in the lemon juice and most of the parsley. Taste and adjust the salt and black pepper. Serve hot with a lemon wedge and the remaining parsley on top.
Notes
Pat the shrimp completely dry. Wet shrimp steam instead of searing and can turn rubbery.
Brown the sausage first and remove it from the skillet. The rendered fat helps flavor the garlic butter.
Cold, day-old rice keeps the grains separate. Fresh rice also works, but it should be tossed gently.
Taste the Cajun seasoning before adding salt because sodium levels vary widely by brand.
Reheat leftovers in a skillet with a splash of broth rather than in the microwave.