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Ragin Cajun Shrimp And Rice

Ragin Cajun Shrimp and Rice

Ragin Cajun Shrimp and Rice
Ragin Cajun Shrimp and Rice
Ragin Cajun Shrimp and Rice
Ragin Cajun Shrimp and Rice
Recipe By:
  • 2 T. butter
  • 4 T. extra virgin olive oil
  • 3 T. minced garlic
  • 1 large onion, chopped
  • 1 green, red, yellow bell pepper, chopped
  • Cajun seasoning like Tony Chachere, Targil, etc., to taste
  • 1-2 lbs. large shrimp, peeled, deveined, tails intact (you can use fresh crawfish tails)
  • Salt, red/black pepper, garlic powder
  • 6 Creole or ripe tomatoes, chopped
  • 3 bunches green onions, chopped
  • 3 c. cooked white rice or your favorite rice
  • 1 bunch fresh parsley, chopped
  • Lemon wedges, garnish
  1. Heat the butter and olive oil in large skillet over medium heat.
  2. Saute the onion and bell pepper until tender.
  3. Season the shrimp or crawfish with the Cajun seasoning and salt.
  4. Add the seafood to the butter/olive oil and cook until shrimp start to turn pink and curl.
  5. Season with salt and red/black pepper and garlic powder.
  6. Add the tomatoes and green onions and cook for just 1 minute.
  7. Add the rice and ¼ c. water and continue to cook until rice is warmed through, and shrimp are opaque, about 3-4 minutes.
  8. Taste for seasoning.
  9. Garnish with parsley and lemon wedges.
*****I like to sub fresh crawfish tails, cubed cooked chicken, veggies and change up rice like to yellow rice or other flavored ones. Very versatile dish.

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