Southern · beginner
Lowcountry Halal Shrimp And Red Rice Skillet
A flavorful Lowcountry favorite featuring tender shrimp and smoky beef sausage simmered in a spiced tomato rice stew.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a large skillet over medium heat and brown the sliced beef sausage for 4 minutes until crisp around the edges.
- 02
Add diced onion and green bell pepper to the skillet, sauteing for 4 minutes until vegetables soften.
- 03
Stir in long grain white rice and cajun seasoning, toasting the grains in the pan oils for 2 minutes.
- 04
Pour in crushed tomatoes and chicken broth, bringing the mixture to a full boil while scraping the bottom of the pan.
- 05
Reduce heat to low, cover tightly, and simmer for 15 minutes until rice is almost tender.
- 06
Nestle raw shrimp into the rice, cover again, and cook for 5 to 7 minutes until shrimp turn pink and rice is fully tender.
- 07
Remove from heat and let sit covered for 5 minutes before fluffing with a fork and serving.
A LITTLE KITCHEN KNOW-HOW
Rice Toasting
Sauteing dry rice grains in seasoned fat before adding liquid to enhance nutty aromas and prevent mushy grains.
Notes from the kitchen
- Use low-sodium broth to keep total salt levels balanced with Cajun seasoning.
- Keep the skillet lid tightly closed during simmering so the rice steams evenly.
- Original home-cooking adaptation inspired by Southern; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.