1-Gathering and Prepping Ingredients: Start by getting all your ingredients ready, as this sets you up for success. First, whisk together the Cajun seasoning: combine 1 ½ teaspoons paprika, 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon cracked black pepper, ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon cayenne pepper, and ¼ teaspoon crushed red pepper flakes in a small bowl.

2-This step ensures the flavors blend well and makes adding them to the dish simple. Once mixed, melt 2 tablespoons of butter in a large skillet over medium heat, then stir in 1 teaspoon minced garlic along with half of the Cajun seasoning and the 1 ⅓ cups of uncooked long grain white rice. Coat the rice thoroughly to let it absorb those spicy notes right from the start.

3-Cooking the Rice Base: Next, pour in the 2 ⅔ cups of chicken broth and bring everything to a boil. Then, reduce the heat to a simmer, cover the skillet, and let it cook for about 15 minutes. Remember to stir once or twice during this time to keep the rice from sticking and to help it cook evenly.

4-While the rice simmers, prepare the shrimp by mixing the remaining 2 tablespoons of melted butter with the rest of the Cajun seasoning. Toss the 1 pound of peeled and de-veined shrimp in this mixture so they’re fully coated and ready to go.

5-Adding and Finishing the Shrimp: Once the rice is done, stir in the seasoned shrimp, cover again, and cook for an additional 3 to 5 minutes until the shrimp turn pink and opaque. This quick finish keeps the shrimp tender and infuses the rice with even more flavor.

6-For a variation, if you want a browned texture, consider sautéing the shrimp separately first. Finally, garnish with chopped parsley if you like, and serve hot. If you’re exploring more skillet recipes, our Chicken and Broccoli Stir-Fry offers a similar quick-cook method.