If you need a dinner that feels like you put in way more work than you actually did, this shrimp and sausage rice is definitely one to try.
It has shrimp, smoky sausage, vegetables, and fluffy jasmine rice all cooked together in a creamy, delicious coconut sauce. And when I say flavorful, I mean every bite has something going on.
My husband has been so obsessed with this rice that he begs me cook it as part of our weekly rotation.
Basically… this is not boring rice.
And even though there are quite a few ingredients involved, everything cooks in one pot, which makes cleanup so much easier.
I especially love making this on sunday afternoon when I want something quick and easy but don’t want to make a bunch of different sides.
You already have the rice, vegetables, shrimp, and sausage in one dish, so dinner is pretty much handled.
Be sure to also try out my: Sausage and cauliflower rice recipe
Why You’ll Love This Shrimp and Sausage Rice
- It’s a complete meal in one pot. You have rice, vegetables, shrimp, and sausage all together, so you really don’t need much else.
- The rice is SO flavorful. Coconut milk, chicken stock, tomato paste, garlic, and all those seasonings cook directly into the rice.
- You get two proteins. The combination of smoky sausage and juicy shrimp makes this dish extra filling.
- It’s creamy without feeling too heavy. The coconut milk gives the rice a rich texture without turning it into an overly thick or cheesy rice dish.
- It’s easy to customize. You can change the sausage, vegetables, or spice level depending on what you have at home.
What You’ll Need for Shrimp and Sausage Rice
There are a few ingredients here, but most of them are seasonings and pantry staples. Once everything is prepped, the actual cooking process is pretty straightforward.
Shrimp: I use large shrimp that are peeled and deveined. Fresh or frozen shrimp will work, just make sure frozen shrimp are completely thawed and patted dry before seasoning.
Smoked sausage: Smoked sausage gives the rice a savory, slightly smoky flavor. You can also use andouille sausage if you want a little more Cajun-inspired flavor and heat.
Olive oil: You’ll use this for searing the shrimp and cooking the onion and garlic.
Brisket rub seasoning: This adds a lot of flavor to both the shrimp and the rice. Cajun seasoning also works really well here if that’s what you already have.
Old Bay seasoning: A little Old Bay pairs perfectly with the shrimp and adds another layer of flavor.
Maggi cube: I like adding a Maggi cube for even more flavor. You can substitute another stock or bouillon cube that you normally cook with.
Crayfish: This adds a nice seafood flavor to the rice and works especially well with the shrimp.
Smoked paprika
Garlic powder and onion powder
Black pepper
Onion: A small diced onion creates the flavor base for the rice.
Garlic: I use fresh minced garlic here because… obviously. Garlic makes almost everything better.
Tomato paste: Tomato paste adds color, richness, and a slightly concentrated tomato flavor without making the rice overly tomato-heavy. Please don’t skip it.
Jasmine rice: I love jasmine rice for this recipe because it cooks up soft and fluffy while soaking up all that coconut milk and seasoning.
Coconut milk: Use full-fat canned coconut milk. This is what gives the rice its creamy texture and slightly rich flavor.
Chicken stock: The chicken stock works with the coconut milk to cook the rice while adding even more flavor.
Frozen mixed vegetables: I use a simple mix of peas, carrots, and corn. There’s no need to thaw them first.
Dried thyme
Cayenne pepper
Lemon or lime: A squeeze at the end balances the richness of the coconut milk.
Green onions and parsley: These are optional, but they make a really nice fresh garnish before serving.
Why Coconut Milk Works So Well in Shrimp and Sausage Rice
I know coconut milk might not be the first ingredient you think of when you’re making shrimp and sausage rice, but trust me on this one.
It makes the rice creamy and rich while still allowing all those seasonings to come through.
The tomato paste, smoked sausage, shrimp, spices, and chicken stock keep the dish firmly on the savory side, so you don’t end up with rice that tastes overly sweet or coconut-heavy.
Instead, you get this creamy base that soaks into the jasmine rice as it cooks.
And once you add that squeeze of lemon or lime at the end? So good.
How to Make Shrimp and Sausage Rice
The biggest thing to remember with this recipe is that we’re cooking everything in stages.
It might be tempting to throw everything into the pot at once, but cooking the shrimp and sausage separately at the beginning gives you much better flavor and texture.
Step 1: Season and Sear the Shrimp
Start by patting your shrimp dry. This helps the seasoning stick and makes it easier to get a nice sear.
Season the shrimp with some of the brisket rub, Old Bay, smoked paprika, garlic powder, black pepper, and a pinch of salt.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the shrimp and cook for about 1 to 2 minutes per side.
You are NOT trying to fully cook the shrimp at this point.
They’ll finish cooking later when they’re added back to the rice. If you completely cook them now, they can become overcooked and rubbery by the time the rice is ready.
Once they’re lightly seared, transfer them to a plate.
Step 2: Brown the Sausage
Add the smoked sausage to the same skillet.
Let it cook for a few minutes, stirring occasionally, until the edges start to brown.
Don’t rush this part because those browned edges add so much flavor.
Once the sausage looks good, remove it from the skillet and set it aside with the shrimp.
Step 3: Build the Flavor Base
Reduce the heat to medium and add the remaining olive oil.
Add the diced onion and let it cook until it begins to soften. Then add the minced garlic and cook briefly until fragrant.
Next, add the crayfish and let that cook for a few seconds.
Now stir in the tomato paste along with the remaining brisket rub, Old Bay, smoked paprika, garlic powder, thyme, onion powder, black pepper, Maggi cube, and cayenne if you’re using it.
Let everything cook together for about a minute.
This little step helps wake up the seasonings and gives the tomato paste a chance to develop more flavor before you add the liquid.
Step 4: Add the Rice and Vegetables
Add your rinsed jasmine rice and frozen mixed vegetables directly to the skillet.
Stir everything together for about a minute so the rice and vegetables are nicely coated in that seasoned tomato mixture.
And yes, rinsing the rice matters here. So please rinse before adding to the skillet.
Rinsing removes some of the excess starch from the outside of the grains, which helps prevent the finished rice from becoming too sticky.
Step 5: Add the Coconut Milk and Chicken Stock
Pour in the full-fat coconut milk and chicken stock.
Stir everything together well and scrape along the bottom of the skillet to pick up any browned bits left behind from the shrimp and sausage.
That’s flavor… we definitely don’t want to leave it stuck to the pan.
At this point, taste the cooking liquid and add a little salt if needed.
Bring everything to a gentle boil, then reduce the heat to low and cover the skillet.
Let the rice cook without removing the lid.
I know it’s tempting to check on it every five seconds, but leave it alone. Keeping the lid closed traps the steam the rice needs to cook properly.
Step 6: Add the Sausage Back In
After the rice has had some time to cook, stir the browned sausage back into the skillet.
Cover again and continue cooking until the rice is tender and most of the liquid has been absorbed.
If your rice still feels a little firm but most of the liquid is gone, don’t panic.
Add a small splash of chicken stock, cover the skillet again, and let it cook for a few more minutes.
Step 7: Finish With the Shrimp
Arrange the seared shrimp over the top of the rice.
Cover the skillet and let everything cook for another few minutes until the shrimp are completely cooked through.
Because we only lightly seared them earlier, they should finish cooking without becoming tough.
Once they’re done, remove the skillet from the heat.
Keep it covered and let the shrimp and sausage rice rest for about 5 to 10 minutes.
Then gently fluff the rice, squeeze fresh lemon or lime juice over the top, and finish with sliced green onions and parsley if you’d like.
And that’s dinner.
Tips for the Best Shrimp and Sausage Rice
Don’t fully cook the shrimp at the beginning. This is probably the most important tip. You only want to lightly sear them because they’ll cook again at the end.
Rinse your jasmine rice. Rinse it under cool water until the water becomes much clearer. This removes excess starch and helps give the finished rice a better texture.
Use full-fat coconut milk. The full-fat version gives you the creamy texture that makes this recipe so good.
Don’t keep lifting the lid. The rice needs that trapped steam to cook. Try to leave it covered during the initial cooking time.
Brown your sausage. Letting the sausage get some color before removing it from the skillet adds more flavor than simply warming it through.
Taste before adding extra salt. Between the sausage, seasonings, chicken stock, Maggi cube, and Old Bay, there’s already quite a bit of seasoning going into this dish. Taste the cooking liquid before adding more salt.
Let the rice rest before serving. Those extra few minutes give the rice time to finish absorbing moisture and settle before you fluff it.
Shrimp and Sausage Rice Variations
- Use andouille sausage: If you want a stronger Cajun-inspired flavor, swap the smoked sausage for andouille.
- Make it spicier: Add extra cayenne pepper or a little hot sauce if you like more heat.
- Switch the vegetables: Frozen peas and carrots, corn, bell peppers, or a different frozen vegetable blend can all work.
- Use Cajun seasoning: If you don’t have brisket rub, Cajun seasoning is an easy substitute.
- Add bell peppers: Sauté diced red or green bell pepper with the onion for extra flavor and texture.
- Finish with lime instead of lemon: Both work, but lime is especially good with the coconut milk.
What to Serve With Shrimp and Sausage Rice
One of my favorite things about this recipe is that you don’t technically need a side.
You’ve already got your protein, vegetables, and rice all together.
But if you want to add something, I would keep it simple.
A crisp green salad works really well because it adds something fresh next to the creamy rice.
Roasted broccoli, green beans, asparagus, or sautéed vegetables would also be good.
And honestly, a little warm bread on the side to scoop up the extra rice wouldn’t hurt either.
How to Store Leftover Shrimp and Sausage Rice
Let any leftover shrimp and sausage rice cool before transferring it to an airtight container.
Store it in the refrigerator and reheat only the amount you plan to eat.
Because rice tends to dry out in the refrigerator, I like adding a tiny splash of chicken stock or water before reheating it.
You can reheat it gently in a skillet over medium-low heat or use the microwave.
Just be careful not to heat the shrimp for too long. Shrimp cooks quickly, so excessive reheating can make it tough.
Frequently Asked Questions
Can I Use Frozen Shrimp?
Yes. Frozen shrimp works perfectly fine for this recipe.
Thaw the shrimp completely first, then pat it very dry before adding the seasonings. Removing that excess moisture will help the shrimp sear instead of steaming in the skillet.
What Sausage Is Best for Shrimp and Sausage Rice?
Smoked sausage and andouille sausage both work really well.
Smoked sausage is a good choice if you want something savory and smoky without too much heat.
Andouille sausage usually has a bolder, spicier flavor and gives the recipe more of a Cajun-inspired feel.
Can I Make Shrimp and Sausage Rice Without Coconut Milk?
The coconut milk is a big part of this particular recipe because it creates that creamy texture and rich flavor.
If you leave it out, you’ll need to adjust the cooking liquid rather than simply removing it because the rice still needs enough liquid to cook properly.
So if you want the recipe to turn out as intended, I recommend keeping the coconut milk.
Why Is My Rice Still Hard?
Rice can occasionally need a little extra cooking time depending on your skillet, stove, and how low your heat is.
If most of the liquid has disappeared but the rice is still firm, add about ¼ cup of chicken stock.
Cover the skillet again and continue cooking for a few minutes, then check the rice.
Can I Make This Shrimp and Sausage Rice Less Spicy?
Absolutely.
Leave out the cayenne and use smoked sausage instead of a spicy andouille sausage.
You can also choose a mild Cajun seasoning or brisket rub.
Can I Use a Different Kind of Rice?
I recommend jasmine rice or long grain white rice because the liquid amounts and cooking time in this recipe are designed around it.
Other types of rice can require different amounts of liquid and different cooking times, so swapping the rice may change how the recipe turns out.
This Shrimp and Sausage Rice Makes Dinner So Easy
This is the kind of dinner I love when I want something quick without making three different dishes.
You get smoky sausage, juicy shrimp, vegetables, and creamy coconut rice all in the same skillet.
Plus, most of the cooking time is really just letting the rice do its thing.
If you’re tired of plain rice dinners, give this shrimp and sausage rice a try. It’s soo good that you might find yourself going back to the skillet for just one more scoop.
Coconut Shrimp and Sausage Rice
Ingredients
- 1 lb shrimp - large, peeled and deveined
- 12 oz smoked sausage - or andouille sausage, diced or sliced
- 2 tbsp olive oil - divided
- 2 tsp brisket rub seasoning - divided (or cajun seasoning)
- 1 tsp old bay seasoning - divided
- 1 maggi cube - or any stock cube you prefer
- 1½ tbsp crayfish
- 1 tsp smoked paprika - divided
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 onion - small, diced
- 4 garlic cloves - minced
- 2 tbsp tomato paste
- 2 cups jasmine rice - rinsed
- 1 can full-fat coconut milk - 13.5 oz can
- 1¾ cups chicken stock
- 1½ cups frozen mixed vegetables - peas, carrots, and corn
- ½ tsp dried thyme
- ½ tsp onion powder
- ¼ tsp cayenne pepper - optional
- salt - to taste
- ½ lemon - or lime
- 2 green onions - sliced, optional
- parsley - fresh, chopped, optional
Instructions
- Pat the shrimp dry and season with 1 tsp brisket rub seasoning, ½ tsp old bay seasoning, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp black pepper, and a pinch of salt.
- Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the shrimp and cook for 1–2 minutes per side, until lightly seared but not completely cooked. Transfer to a plate and set aside.
- Add the diced sausage to the same skillet and cook for 4–5 minutes, stirring occasionally, until browned around the edges. Remove and set aside.
- Reduce the heat to medium and add the remaining 1 tbsp olive oil. Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for 30 seconds. Add the crayfish and cook for 30 seconds.
- Stir in the tomato paste, remaining 1 tsp brisket rub seasoning, remaining ½ tsp old bay seasoning, remaining ½ tsp smoked paprika, ¼ tsp garlic powder, thyme, onion powder, remaining ¼ tsp black pepper, Maggi cube, and cayenne. Cook for 1 minute.
- Add the rinsed rice and frozen mixed vegetables and stir for about 1 minute, coating the rice and veggies in the seasonings and tomato mixture.
- Pour in the coconut milk and chicken stock. Stir well, scraping any browned bits from the bottom of the skillet. Taste the liquid and add salt if needed.
- Bring to a gentle boil, then reduce the heat to low and cover. Cook for 12 minutes without removing the lid.
- Stir in the browned sausage. Cover and cook for another 6–8 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Arrange the shrimp over the rice. Cover and cook for another 3–4 minutes, or until the shrimp are cooked through.
- Remove from the heat and let the rice rest, covered, for 5–10 minutes. Fluff gently, squeeze lemon or lime juice over the top, and garnish with green onions and parsley if desired.
Notes
- Rinse the rice well before cooking to remove excess starch.
- If the rice is still firm after the liquid has been absorbed, add about ¼ cup chicken stock, cover, and cook for a few more minutes.
- Don’t fully cook the shrimp during the initial sear. They’ll finish cooking when added back to the rice.
