Wood-Fired Cajun Shrimp with Andouille Sausage and Creole Rice

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

Succulent shrimp and spicy andouille sausage grilled over a wood flame, served atop seasoned Creole rice bursting with traditional Louisiana flavors. This caribbean-inspired seafood ready in about 45 minutes pairs large shrimp, peeled and deveined, long grain white rice, chicken broth 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.

Prep: 15 min Cook: 30 min Serves 4 Caribbean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 1/2 cup diced yellow onion, 1/2 cup diced celery, and 1/2 cup diced green bell pepper. Sauté for 5 minutes until softened and fragrant. Add 3 minced garlic cloves and cook for 1 more minute.
  2. Step 2: Stir in 1 cup long grain white rice and toast with the vegetables for 2 minutes, coating the grains with oil. Pour in 2 cups chicken broth, bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until rice is tender.
  3. Step 3: Meanwhile, preheat a grill or grill pan to medium-high heat. Toss 1 lb peeled and deveined shrimp and 8 oz sliced andouille sausage with 2 tbsp cajun seasoning and 2 tbsp olive oil. Grill the sausage slices for 3-4 minutes per side until browned and slightly crisp.
  4. Step 4: Add the shrimp to the grill and cook for 2-3 minutes per side until opaque and slightly charred.
  5. Step 5: Remove rice from heat, fluff with a fork, and stir in 2 tbsp butter and 2 tbsp chopped fresh parsley.
  6. Step 6: Plate the creole rice topped with grilled shrimp and andouille sausage. Serve immediately with lemon wedges for squeezing over.

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Frequently asked questions

How long does Wood-Fired Cajun Shrimp with Andouille Sausage and Creole Rice take to make?

Total time is about 45 minutes (15 min prep + 30 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 Wood-Fired Cajun Shrimp with Andouille Sausage and Creole Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.

Can I substitute ingredients in Wood-Fired Cajun Shrimp with Andouille Sausage and Creole 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 Wood-Fired Cajun Shrimp with Andouille Sausage and Creole 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 Wood-Fired Cajun Shrimp with Andouille Sausage and Creole Rice?

Caribbean 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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