Cajun Shrimp & Rice Skillet

Method

1. 1

   Toss the prawns with 2 tsp of the Cajun seasoning and set aside.

2. 2

   Heat the oil in a large lidded frying pan or casserole. Cook the onion, pepper and celery over medium heat until soft.

   6 min
3. 3

   Stir in the garlic, the rest of the Cajun seasoning and the rice and toast for a minute so every grain is coated.

   1 min
4. 4

   Pour in the tomatoes and stock, bring to a boil, then cover and simmer on low until the rice is almost tender.

   15 min
5. 5

   Push the prawns into the rice, cover again and cook until pink and just firm.

   5 min
6. 6

   Rest off the heat for 2 minutes, then scatter with spring onions and parsley and serve with hot sauce.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  Cajun Shrimp and Rice Skillet

  Smokin' & Grillin with AB · YouTube

• 

  HOW I MAKE MY CAJUN SHRIMP AND RICE

  Cooking Con Claudia · YouTube

Substitutions

• Swap the prawns for diced chicken breast — add it with the vegetables so it cooks through.
• Lower-carb: use cauliflower rice, cutting the stock to 150 ml and the simmer to 5 minutes (about −35 g carbs).
• Add 150 g sliced smoked chicken sausage with the vegetables for a fuller jambalaya feel (+80 kcal per serving).