Cajun Spicy Shrimp With Rice

  • Author: Kim Seghers
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 Servings 1x


  • 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)


  1. In a glass bowl place the peeled shrimp and sprinkle with cajun seasoning to your liking. Lightly stir the shrimp and set aside.
  2. Using a large skillet, add celery, green onion, bell pepper, garlic, and onions in the oil. Saute until tender.
  3. 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.
  4. 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. 

  • Category: Dinner
  • Cuisine: Cajun

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