Let’s bring the bayou to your kitchen! Here’s a bold and flavorful recipe using your Voodoo Cajun Spice — smoky, herby, and just the right amount of heat. Perfect for a quick weeknight meal with some serious Louisiana energy.
Voodoo Cajun Shrimp & Rice Skillet
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
This one-pan wonder brings serious bayou energy. Juicy shrimp, fluffy rice, and sautéed veggies get hit with our Voodoo Cajun Spice — a smoky, herby, peppery blend with just enough heat to make your taste buds dance. It's bold, soulful, and weeknight-friendly with full-on Louisiana flavor.
Author:The Spice Guy
Ingredients
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
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2 tablespoons Voodoo Cajun Spice
1 cup long grain rice
2 cups chicken broth
1 red bell pepper, diced
1 small onion, chopped
2 cloves garlic, minced
Juice of ½ lemon (optional)
Chopped green onion or parsley, for garnish
Directions
Season the shrimp:
In a bowl, toss shrimp with 1 tablespoon of Voodoo Cajun Spice. Set aside.Sauté veggies:
Heat olive oil in a large skillet over medium heat. Add bell pepper, onion, and garlic. Cook until soft, about 5 minutes.Add rice & spice:
Stir in the rice and remaining tablespoon of Voodoo Cajun Spice. Cook for 1–2 minutes to toast the rice and bloom the spices.Simmer:
Pour in the chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, until rice is cooked.Cook the shrimp:
Once rice is nearly done, nestle in the seasoned shrimp. Cover and cook for 5–6 minutes, until shrimp are pink and cooked through.Finish & serve:
Squeeze lemon juice over the top, garnish with chopped parsley or green onions, and serve hot.
Recipe Note
Voodoo Cajun brings the heat with cayenne and black pepper, depth from paprika and thyme, and that signature Louisiana zing. This dish is smoky, savory, and just spicy enough to wake up your weeknight.