Name: One-Pan Cajun-Style Rice with Andouille, Shrimp, and Okra
Total time: 1 h 15 min
Ingredients: 2 celery ribs , chopped fine; 1 onion , chopped fine; 3 garlic clove , minced; 1 tablespoon extra-virgin olive oil; 1 tablespoon Cajun seasoning; 1 teaspoon salt; ¼ teaspoon pepper; 1⅓ cups long-grain white rice; 1 (14.5-ounce) can diced tomatoes , drained; 2¾ cups chicken broth; 12 ounces medium-large shrimp (31 to 40 per pound), peeled and deveined; 12 ounces andouille sausage , sliced ¼ inch thick on bias; 1½ cups frozen sliced okra , thawed; 2 scallions , sliced thin; Hot sauce

Why This Recipe Works

We decided to take jambalaya’s spicy, bold flavors and apply them to a simple rice dish that could be baked in the oven. Blooming a full tablespoon of Cajun seasoning in the microwave with onion, garlic, and celery brought the flavors to life before we combined the mixture with rice. Using chicken broth as our cooking liquid promised rice with rich flavor, and adding in canned diced tomatoes delivered some juicy brightness to the dish. Once everything was combined in the casserole dish, we covered it tightly with aluminum foil to ensure gently steamed grains. Toward the end of cooking we added our Cajun heavy hitters—andouille sausage, shrimp, and okra—and allowed them to cook and warm through in the last 10 minutes of baking. Finished with a sprinkling of scallions and a hit of hot sauce, this proved a true Cajun feast.

Before You Begin

Spiciness will vary between the different brands of Cajun seasoning and andouille sausage.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Combine celery, onion, garlic, oil, Cajun seasoning, salt, and pepper in bowl and microwave, stirring occasionally, until vegetables are softened, about 5 minutes. Transfer vegetables to 13 by 9-inch baking dish and stir in rice and tomatoes.

Microwave broth in covered bowl until steaming, about 3 minutes, then pour over mixture in dish. Cover dish tightly with aluminum foil and bake until rice is nearly tender, 25 to 30 minutes.

Remove foil, fluff rice with fork, and gently stir in shrimp, andouille, and okra. Cover tightly with foil and continue to bake until rice is tender, sausage and okra are warmed through, and shrimp is opaque throughout, 10 to 15 minutes.

Remove dish from oven and let cool for 10 minutes. Fluff rice gently with fork, sprinkle with scallions, and serve with hot sauce.