This Cajun Spicy Shrimp with rice is a spin off of Shrimp Etouffee. Shrimp Etouffee uses a roux which can be quite a pain to make when your in a hurry. That’s why we came up with this recipe for Cajun spicy shrimp with rice. Honestly, it still tastes delicious but really simple weeknight dinner to make.
You can prep the ingredients the night before and place in the fridge. Hence, the next day when you arrive home from work you can throw everything together and have a great easy week night meal.
Certainly, Shrimp Etouffee is a New Orleans favorite so my dish is a spin off of it. Except you don’t have to make a roux with flour. If you love Louisiana foods then we know you or your family would love this dish! Additionally, it’s like a comfort food unlike your used to.
Furthermore, since there is no roux in this Cajun spicy shrimp with rice that means it’s gluten free! Also, with making a roux butter is used. With this dish we don’t have the butter so it’s healthier on that waistline if that’s what your looking for.
Overall, this recipe definitely doesn’t lack flavor and can warm you up when those fall and winter nights start rolling through. If you want to make this recipe on the healthier side you can replace the white rice with brown rice. The spice really comes from the Tabasco and the Cajun seasoning.
Lastly, we really hope you enjoy this recipe with your family. We hope to bring a little bit of Louisiana to your table. Let us know what you think!Print
- 2 stalks celery, chopped
- 1 large onion, diced
- 2 tablespoon olive oil
- 1 large green pepper; chopped
- 3 garlic cloves; minced
- 1 can 8 oz. tomato sauce
- 1/2 cup chicken stock
- Cajun Seasoning
- 1 can 10 oz. Rotel original
- 2 lbs. uncooked large shrimp; peeled and deveined
- 1/2 cup green onions; chopped
- 1 teaspoon hot sauce
- 1/2 cup chopped parsley (save a little for garnishing)
- Salt & pepper
- 4 cups hot cooked rice ( cook according to package)
- In a glass bowl place the peeled shrimp and sprinkle with cajun seasoning to your liking. Lightly stir the shrimp and set aside.
- Using a large skillet, add celery, green onion, bell pepper, garlic, and onions in the oil. Saute until tender.
- Stir in the broth, tomato sauce, can of Rotel, parsley, (leave a little parsley for garnishing) and hot sauce. Bring to a boil.Reduce heat and let simmer 12 minutes -15 minutes. Stir occasionally so it doesn’t stick.
- Stir in the shrimp and let cook until the shrimp turn pink and the tails curl about 4 -5 minutes. Serve over hot cooked rice.
May use frozen shrimp if thawed before using in the recipe. I used large brown fresh shrimp.
Kim Seghers is a Mom of three, creator of This Ole Mom blog, a family friendly site. Kim is passionate about sharing her love for cooking, crafting, traveling, family, and everything lifestyle.