Shrimp Sausage and Rice Recipe

This Shrimp Sausage and Rice Recipe dish is made with shrimp, sausage, spaghetti, rice, cajun seasoning, and lemon.

If you would like to make an easy cajun dish, this one-pot Shrimp & Sausage rice pilaf will hit the spot. This is pure comfort food filled with flavor. Louisiana is famous for making one-pot dishes - traditionally they use andouille sausage but I prefer a bit more spice to it. This is why I recommend using a spicy Italian sausage! 

If you love this recipe, feel free to try my Curried Sausage with Coconut Milk and my Dutch Oven Jambalaya.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Shrimp Sausage and Rice Recipe
• Food safety

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Olive oil
• Shrimp
• Cajun seasoning
• Paprika
• Thyme
• Celery
• Sausage
• Spaghetti
• Jasmin rice
• Lemons
• Parsley

See recipe card for quantities.

Instructions

In a large bowl, add the shrimp, olive oil, cajun seasoning, paprika, thyme and salt and pepper. Stir and let it marinate in the refrigerator for 1 hour. 

Heat a large deep pan over medium high heat and cook the shrimp, about 3 minutes on each side. Set aside on a plate. 

In the same pan and medium heat, add the sausage, ¼ cup of water, cover and cook for 10-12 minutes. Set aside on another plate. 

In the same pan, add the celery and cook on medium heat for 10 minutes. If you need more olive oil you can add but otherwise cooking in the sausage grease works. Set aside on another plate.

In the same pan, add the rice and spaghetti and stir for 1 minute. Add 2 cups of water, increase the heat to high and wait for the water to boil. Once the water boils, add the lemon zest, lower the heat to the lowest possible heat, cover and cook for 7 minutes. Turn the heat off and leave the pan covered for 15 minutes. Do NOT uncover for this part! 🙂

Add the shrimp, sausage, celery, and lemon juice into the pot of rice and stir. Garnish with parsley!

Substitutions

Shrimp: For best quality shrimp, go to your local fish market. You can use previously frozen shrimp, although for best taste, use fresh shrimp. 

Seasoning: You can add any variation of seasonings you want. The cajun seasoning is great to give it that nice southern flavor. If you prefer a spicier seasoning, use cayenne instead of paprika. If you prefer a different seasoning besides thyme, you could use rosemary or dried parsley.

Lemons: For best taste, use real lemons and not store bought lemon juice. I sliced the lemons and caramelized them on each side.

Sausage: I love using hot Italian sausage for this, although you can use sweet Italian sausage.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes or cayenne while cooking to imbue heat into the dish.
• Deluxe - add bell pepper, onion and celery.
• Kid friendly - add crushed potato chips on top.

Check out this Air fried Bok Choy for a nice side dish.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Remember shrimp cooks very quickly, so make sure not to overcook the shrimp.

Print

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.