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Cajun cuisine is a vibrant and flavorful culinary tradition that hails from the southern United States, particularly Louisiana. Known for its bold spices, hearty ingredients, and rich history, Cajun cooking embodies a unique blend of French, African, Spanish, and Native American influences. The essence of this cuisine lies in its ability to deliver intense flavors and satisfying meals, often using simple, locally-sourced ingredients.

Cajun Shrimp & Rice Skillet

Discover the vibrant flavors of Cajun cuisine with our easy Cajun Shrimp & Rice Skillet recipe. Perfect for busy weeknights, this one-pot meal combines shrimp, the holy trinity of vegetables, and aromatic spices for a satisfying dish. Learn about the history of this rich culinary tradition and how to customize your skillet with fresh ingredients. Ready to spice up your dinner routine? Dive into this culinary adventure that brings a taste of Louisiana right to your kitchen!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup long-grain white rice

2 cups low-sodium chicken broth

1 medium onion, diced

1 bell pepper (red or green), diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes with green chilies, undrained

2 tablespoons Cajun seasoning

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

1 cup corn (fresh, frozen, or canned)

2 green onions, chopped (for garnish)

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Heat the Oil: In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and bell pepper. Sauté for about 3-4 minutes until the veggies are softened.

    Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.

      Incorporate Shrimp: Add the shrimp to the skillet. Sprinkle Cajun seasoning, smoked paprika, salt, and pepper over the shrimp. Cook until the shrimp turns pink, about 4-5 minutes. Stir occasionally to ensure even cooking. Once done, remove the shrimp from the skillet and set aside.

        Cook the Rice: In the same skillet, add the long-grain rice and toast it for 2 minutes, stirring frequently. This enhances the rice's flavor.

          Add Liquids: Pour in the chicken broth and undrained diced tomatoes with green chilies. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for about 15 minutes or until the rice is tender and has absorbed the liquid.

            Combine Ingredients: Once the rice is cooked, add the corn and reserved shrimp back to the skillet. Stir to combine and heat through for another 2-3 minutes.

              Garnish and Serve: Remove from heat, garnish with chopped green onions and parsley. Serve with lemon wedges on the side for squeezing over the dish.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4