Cajun shrimp fried rice is packed with bold flavor and comes together in just one pan. Juicy shrimp, smoky andouille sausage, and crisp veggies get tossed with chilled rice and a spicy Cajun kick. It’s a simple way to turn leftover rice into something way more exciting.
Why You Need To Make This Cajun Rice Skillet
- Uses leftover rice: Cold, day-old rice works best here, which means this is a perfect way to use up leftovers. It actually turns out better with rice that’s been sitting in the fridge.
- Fast: No marinating or fancy prep needed. Just chop, sauté, and stir it all together. You can go from fridge to table in about 30 minutes.
- Big flavor: The combo of Cajun seasoning, smoky sausage, and shrimp gives this dish a ton of flavor. It tastes like you put in way more effort than you did.
I make some version of fried rice almost every week, and this one might be my favorite. If you’re into this kind of easy, flavorful skillet meal, try my Breakfast Fried Rice or Ground Turkey Fried Rice next. Both are just as simple and just as good.
Ingredients and Substitutions
- Avocado oil – Any neutral oil, such as canola or vegetable oil, works just fine.
- Raw shrimp – You can use frozen shrimp, just thaw and pat dry before cooking.
- Andouille sausage – Smoked sausage or kielbasa also work if you can’t find andouille.
- Green bell pepper – Traditional in Cajun cooking and part of the “holy trinity” with onion and celery. Any color bell pepper will work, though, and red or yellow adds a touch of sweetness.
- Celery – No substitutions.
- Yellow onion – White or red onion work too, depending on what you have.
- Garlic – No substitutions.
- Cajun seasoning – Store-bought works, or you can make your own blend with paprika, cayenne, garlic powder, and oregano.
- Cooked long-grain white rice – Cold, day-old rice is best. Jasmine rice works too.
- Eggs – No substitutions.
- Soy sauce – Tamari or coconut aminos work if you need it gluten-free.
Mandy’s Top Tip
For the best texture, use cold, day-old rice. Fresh rice can turn mushy in the pan, but chilled rice holds up and fries beautifully.
Tips for Success
Pat the shrimp dry – Before cooking dry the shrimp with a paper towel so they sear, not steam. This helps lock in their flavor and keeps them from turning rubbery.
Use a large skillet or wok – You want plenty of room to stir everything without spilling, and it helps with even cooking.
Let the rice sit before stirring – Once it hits the pan, give it a minute or two to crisp up before tossing. That’s how you get those golden, flavorful bits.
How to Make Shrimp and Sausage Fried Rice
This recipe is super straightforward. You’ll cook the shrimp and sausage first, then sauté the veggies, scramble in the eggs, and stir in the rice and seasonings. Everything comes together right in the pan.
Cook the shrimp.
Sauté the vegetables.
Scramble the eggs.
Brown the sausage.
Fry the rice.
Add the cooked proteins and season.
Want to be the first to know when more quick weeknight dinners are published? Sign-up for our email list below!
Looking for more shrimp recipes?
Check out these easy dinner recipes.
Did you try this spicy fried rice? Let me know how it turned out by leaving a comment and ⭐ rating below!
Cajun Fried Rice Recipe
Ingredients
- 8 ounces raw shrimp peeled and deveined
- 1 1/2 teaspoons Cajun seasoning divided
- 2 tablespoons avocado oil divided
- 3 andouille sausage links about 8 ounces, cut into pieces
- 1 green bell pepper diced
- 2 stalks celery diced
- 1/2 large yellow onion diced
- 3 cloves garlic minced
- 2 cups cooked long-grain white rice chilled
- 3 largelarge eggs lightly scrambled
- 2 tablespoons soy sauce
Instructions
- Pat the shrimp dry and toss with 1 teaspoon of Cajun seasoning. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes until pink and just cooked through. Remove from the pan and set aside.
- In the same pan, add the sausage and cook for 3-4 minutes until browned. Remove and set aside with the shrimp.
- Add the remaining tablespoon of oil to the pan. Add the bell pepper, celery, and onion. Cook for 3-4 minutes until softened, then stir in the garlic and remaining 1/2 teaspoon Cajun seasoning. Cook for 1 minute or until fragrant.
- Add the chilled rice to the skillet and stir-fry for 2-3 minutes until heated through and starting to crisp up.
- Push the rice and veggies to one side of the pan. Pour the eggs into the empty space and scramble until just set, then mix everything together.
- Return the shrimp and sausage to the pan. Drizzle in the soy sauce and stir to combine. Cook for another 2 minutes, then serve hot.
Notes
- For the best texture, use cold, day-old rice.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Cool completely, then freeze in a sealed container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
- Reheat: Warm in a skillet over medium heat with a splash of oil or water to loosen it up. Microwave works too, but the skillet gives better texture.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.