Blackened Cajun Shrimp with Andouille Sausage and Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant dish with spicy shrimp and smoky sausage simmered in a rich tomato-citrus base, served over perfectly cooked jasmine rice. This cajun-inspired seafood ready in about 35 minutes pairs shrimp, Cajun seasoning, Andouille sausage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (11 ratings) Prep: 15 min Cook: 20 min Serves 4 Cajun cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat shrimp dry with paper towels and coat evenly with 2 tablespoons Cajun seasoning. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add shrimp and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
  2. Step 2: In the same skillet, add sliced Andouille sausage and cook over medium heat for 3-4 minutes until browned and crisp. Remove sausage and set aside.
  3. Step 3: Add cooked jasmine rice to the skillet and stir to combine with sausage fat. Return shrimp and sausage to the skillet, then stir in 1/4 cup chopped parsley and 1 tablespoon lemon juice. Cook for 1 minute until heated through, then season with 1/4 teaspoon salt. Serve immediately.

Frequently asked questions

How long does Blackened Cajun Shrimp with Andouille Sausage and Rice take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Blackened Cajun Shrimp with Andouille Sausage and Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Blackened Cajun Shrimp with Andouille Sausage and Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Blackened Cajun Shrimp with Andouille Sausage and Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Blackened Cajun Shrimp with Andouille Sausage and Rice?

Cajun seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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