Who doesn’t love a one pan meal? Other than an American Kitchen nonstick skillet or sauté pan, you don’t need a thing. But if you’d like, serve it with a salad and bread and your favorite ice-cold drink. Cheers to that!
Pro Tip: Because salt content in Cajun seasonings can vary, make sure to add your salt to taste when this dish is completely cooked.
- ¼ cup butter
- 1 teaspoon minced garlic
- 2 links smoked sausage, sliced ¼”-thick (about 4 ounces)
- 1 ½ cups uncooked long grain white rice
- 1 ¼ teaspoons Cajun seasoning, divided
- 4 cups chicken broth
- 1 pound jumbo shrimp, peeled and deveined
- ¼ cup chopped parsley
- lemon wedges and chopped parsley, for garnish (optional)
- Melt butter in a 12” American Kitchen sauté pan or nonstick skillet over medium heat. Stir in garlic and sausage. Sauté 2 minutes.
- Stir in rice, Cajun seasoning, and broth; bring to a boil. Reduce to a simmer and cook, covered, for 17 minutes or until rice is tender, stirring once halfway through. Add a few additional tablespoons of water or broth if mixture seems too dry.
- Add shrimp to pan and cook, uncovered, for 3 minutes or until shrimp is done. Remove from heat; stir in parsley. Add salt to taste. Garnish with lemon wedges and additional parsley, if desired.
Yield: about 8 cups
Cook and Prep Time: 40 minutes