The first step in building the deep, flavorful base for this dish is to create your own Cajun spice mix. In a small bowl, combine the paprika, cayenne pepper, oregano, garlic powder, sea salt, and black pepper. Mix everything together until well combined, and set the spice blend aside for later use.

Next, heat a large, heavy-bottomed skillet over medium heat. Once the skillet is hot, add the olive oil. When the oil begins to shimmer, toss in the chopped garlic and diced white onion. Sauté the garlic and onion until the onion becomes translucent and soft, which should take about 3 to 4 minutes. Stir occasionally to prevent burning and to ensure even cooking.

Once the onions are softened, add about half of your Cajun spice mix to the skillet. Stir the spices into the onions, letting them toast slightly to bring out their full flavor. This step is crucial for infusing the dish with that rich, unmistakable Cajun taste.

Now, it’s time to add the rice to the skillet. Pour in the long-grain brown rice, stirring it into the onion and spice mixture until the rice is fully coated. This step helps toasting the rice slightly, adding another layer of flavor to the dish.

Next, pour in the vegetable broth, making sure the rice is fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Allow the rice to simmer gently for about 20 minutes, or until it’s tender and fully cooked. If you’re using white rice instead of brown, check for doneness after about 10 minutes, as white rice cooks faster.

While the rice is cooking, take your peeled and deveined shrimp and place them in a bowl. Sprinkle the remaining Cajun spice mix over the shrimp, tossing them until they’re evenly coated. Set the shrimp aside while the rice finishes cooking.Once the rice is tender and has absorbed most of the broth, it’s time to add the shrimp and sausage. Slice the kielbasa into bite-sized pieces and add them to the skillet, followed by the seasoned shrimp. Stir everything together, mixing the shrimp and sausage into the rice.Cover the skillet again and cook for about 5 minutes, or until the shrimp are opaque and have turned a light pink color. Be careful not to overcook the shrimp—they should be just done when they’re no longer translucent.

When the shrimp are cooked through, remove the skillet from the heat. For a finishing touch, sprinkle some chopped green onions over the top of the dish. This adds a fresh, mild onion flavor that complements the rich, spicy flavors in the skillet.Serve the Cajun Shrimp and Rice Skillet hot, straight from the pan. This dish is perfect on its own, but it also pairs well with a variety of side dishes (more on that below).