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This seafood rice is a spicy, Cajun one-pan skillet meal filled with hearty rice, smoked sausage and seafood. It’s a twist on paella that’s easier and more budget friendly!
Don’t get me wrong. We love this traditional chicken and chorizo paella and this instant pot paella, and make it quite often, but it does call for special ingredients like saffron and bomba rice (aka paella rice), which can be a little expensive.
This seafood rice uses pantry staples like long-grain white rice and Cajun seasoning, and takes a short-cut by using frozen seafood instead of fresh - it's the quick and easy Cajun version of paella LOL!
It is a full meal when served with some crusty bread and a green salad on the side. If you’re looking for rice side dishes, I highly recommend this Instant Pot Spanish rice or this authentic Cajun dirty rice.
But, if you’re looking for a filling, one pot rice meal, this seafood rice (seafood paella recipe cheat) is meant for you!
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Why this seafood rice recipe works
- It’s an easy seafood and rice recipe that comes together in one pan (no need to use a paella pan) and takes just over 30 minutes to make! Perfect for busy weeknights or last minute side dishes.
- It makes enough to feed a small crowd so it’s perfect for family meals, potlucks or get togethers with friends. Plus it can easily be doubled.
- Using a mix of frozen seafood is a great way to save time and money! And the recipe is flexible. You can pretty much use any kind of frozen seafood you like!
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Ingredients
The following are a few key ingredients for seafood rice. For the full list of ingredients and quantities, please see the recipe card below.
You’ll need one pound of mixed seafood for this recipe. For convenience, I use frozen seafood, but you can also use fresh if you like. And, if you can’t find a seafood mix, using one kind of seafood works too. This rice is delicious with just shrimp!
To add a smoky flavor, the recipe calls for half a pound of smoked sausage, which is sliced and browned first to create a flavorful base for the peppers, onions and rice to cook in.
For a fluffy seafood rice, we use long-grain white rice. This kind of rice is less starchy than some other types so it won’t stick together when cooked.
For the cooking liquid, you’ll need a dry white wine and either chicken or seafood stock. You can use store-bought stock or make your own like this crockpot chicken broth.
Since this rice is big on spicy flavor, you’ll need a full tablespoon of Creole/Cajun seasoning. For the best flavor, I like to use this homemade Creole seasoning.
Variations and substitutions
- For extra spice, add ¼ to ½ teaspoon of cayenne pepper. You can also dice up 1-2 jalapenos or other spicy peppers and include them.
- Add in some chopped ham for salty, porky flavor.
- Substitute additional stock for the wine if preferred. You can also substitute clam juice.
- Chicken stock or seafood stock works great. If you’re not using homemade or low sodium chicken broth, you may wish to reduce the amount of salt you add to the rice.
- Use any kind of seafood you like to include clams, shrimp, octopus, mussels etc.
- Mix in vegetables like peas, tomatoes, and/or any chopped up green vegetable.
Step by step instructions
- Sauté the sausage in a large saucepan over medium-high heat until caramelized around the edges. Remove and set aside.
- Melt the butter and add the green pepper, garlic and onion. Sauté for 3-5 minutes, until softened and fragrant.
- Add the wine and cook for 2 minutes.
- Add the chicken (or seafood) stock, Cajun seasoning, salt and sausage back in and bring to a boil.
- Add the rice and bring to a simmer. Reduce heat to low, cover and cook for 10 minutes.
- Remove the lid and add the seafood, and gently stir to combine.
- Replace the lid and cook for another 5-10 minutes longer, until the liquid is absorbed and the rice is tender.
Serve topped with chopped green onions (or parsley) and fresh lemon wedges or lemon juice. It's also pretty delicious with a light drizzle of the seafood butter sauce.
Expert tips
- Make sure to stir very gently when mixing the seafood in to avoid breaking the rice up.
- Simmer the rice on low heat to avoid it overcooking.
Common questions
For a fluffy seafood rice, you’ll want to use a long-grain rice. I like to use long-grain white rice, but you can also use jasmine or basmati. You can substitute a short-grain rice, but note that it is starchier and will stick together once cooked.
If you decide to use a rice other than long-grain white rice, just read the package instructions and adjust the cook time and liquid to rice ratio, if necessary.
The beauty of this recipe is that almost any kind of frozen seafood works. You can use shrimp, calamari, scallops, imitation crab, octopus or mussels. If you can’t find a mix and just want to use one type of seafood, that works too.
No need to defrost the seafood first. Just add it to the rice mixture as is and cook for 5-10 minutes.
Absolutely. You can use fresh seafood in place of frozen. Just adjust the cook time down a few minutes according to the type of fresh seafood you choose.
The easiest way to reheat leftover seafood rice is to pop it in the microwave. You’ll want to heat it until just warmed through. If you overheat it, the seafood may get a bit rubbery.
More favorite rice recipes
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Recipe
One Pot Seafood Rice
Ingredients
- 1 pound mixed seafood frozen
- ½ pound smoked sausage sliced
- 2 cups long-grain white rice
- 1 green pepper diced
- ½ onion diced
- 1 garlic clove minced
- 4 tablespoons unsalted butter
- ½ cup dry white wine
- 2 ½ cups chicken or seafood stock low sodium
- 1 tablespoon Cajun seasoning
- ¼ teaspoon salt
- fresh lemon
- chopped green onions
Instructions
- Sauté the sausage in a large saucepan over medium-high heat until caramelized around the edges. Remove and set aside.
- Melt the butter and add the green pepper, garlic and onion. Sauté for 3-5 minutes, until softened and fragrant.
- Add the wine and cook for 2 minutes.
- Add the chicken (or seafood) stock, Cajun seasoning, salt and sausage back in and bring to a boil.
- Add the rice and bring to a simmer. Reduce heat, cover and cook for 10 minutes.
- Remove the lid and add the frozen mixed seafood, gently stirring it in.
- Replace the lid and cook for another 5-10 minutes, until the liquid is absorbed and the rice is tender.
- Serve topped with chopped green onions and drizzled with fresh lemon juice.
Expert Tips:
- Make sure to stir very gently when mixing the seafood in to avoid breaking the rice up.
- Simmer the rice on low heat to avoid it overcooking.
Nutrition
Katherine says
So many great ingredients and cajun seasonings in this rice dish! Yum!
Danielle says
Thanks!
Gina says
As a paella lover I can SO appreciate this recipe and all the short cuts! You can just about the same flavor and seafood satisfaction without all the work. Great idea!
Danielle says
For sure!!
Natalie says
Such a lovely dinner idea. Light and healthy. My family loves seafood. I will add this to our menu to give it a try. Thanks!
Danielle says
You're welcome!
Beth says
I can't wait to try this! I had this once at a restaurant in New Orleans and it was delicious. Now I can make my own!
Danielle says
I hope you love it!