Sauteed Cajun Shrimp

I will share some more recipes since I know several of us are always wondering WTH we should make for dinner! Most of the recipes are very quick and easy. It's not easy to cook with a baby holding onto your legs!


For the Cajun Shrimp, I skip the first step. I just use rice in our rice cooker. I do step 2 and then add some chicken stock and let it simmer for a bit and serve with the rice. It's more soupy that way but it's still delicious! Oh, I also add some cajun spices in step 2 to kick it up a notch.

Prep Time 20 minutes
Total Time 25 minutes
Yield Serves 4

1 tablespoon olive oil
1 small onion, finely chopped
1 can (14.5 ounces) reduced-sodium chicken broth
1 cup long-grain white rice
Coarse salt and ground pepper
2 red bell peppers (ribs and seeds removed), sliced lengthwise into thin strips
8 ounces precooked andouille or kielbasa sausage, halved lengthwise and thinly sliced crosswise
1 pound frozen large shrimp, thawed, peeled, and deveined

Directions

In a medium saucepan with a lid, heat 1/2 tablespoon oil over medium. Add onion; cook until softened, 3 to 5 minutes. Add broth, and bring to a boil. Add rice; season with salt and pepper. Cover, reduce heat to low, and simmer until rice is tender, about 20 minutes.

Meanwhile, in a large nonstick skillet, heat remaining 1/2 tablespoon oil over medium. Add bell peppers and cook until crisp-tender, 4 to 6 minutes. Add sausage and shrimp; cook until shrimp is opaque, 3 to 5 minutes. Season with salt and pepper.

Divide rice among four bowls; top with shrimp mixture, and drizzle with any pan juices. Serve.