Cajun Shrimp and Rice

Cajun Shrimp and Rice made in one pan on your table in just over 30 minutes!

 This Cajun Shrimp and Rice will have everyone clamoring for seconds and thirds!  Each and every bite is filled with succulent shrimp, juicy sausage and al dente rice laced with just the right kick of zippy, smoky, Cajun heat. To make this deceptively easy Cajun Shrimp recipe, first, you’ll sear the sausage followed by the shrimp, sauté the onions, bell peppers and rice, then add the broth and diced tomatoes and simmer to al dente perfection.  Of course, this recipe is incredibly versatile, add whatever veggies you like or omit them altogether, you can even swap the shrimp for chicken!  Your family will especially love this Cajun Shrimp and Rice alongside sweet cornbread and roasted broccoli. Let’s eat! 

Cajun recipes are always a favorite at our house, exploding with flavor in every bite! Don’t miss these other Cajun winners: Cajun Chicken in Bell Pepper Sauce, Blackened Chicken Alfredo, Cajun Salmon with Mango Salsa, Cajun Chicken Alfredo BakeCajun Steak with Apricot Glaze, Cajun Pork with Pineapple Glaze and Cajun Shrimp Pasta.

pin this recipe to save for later

top view of Cajun Shrimp with rice in a skillet

Cajun Shrimp Recipe

This Cajun Shrimp and Rice not only hits all the comforting, satisfying, dizzyingly delicious notes but leaves you with only one pan to clean!  Here’s more reasons to love this recipe:

  • Delicious. The Cajun Shrimp is a juicy flavor bomb all on its own, but swaddle it with palate pleasing textural rice, smoky, spicy sausage and veggies and you are blessed with layer up on layer of dynamic flavor and hypnotic texture that will have you savoring each rewardingly complex bite.
  • You are in charge of the heat!  You can make this Cajun Shrimp and Rice as spicy or tame as you’d like by adding more or less cayenne pepper – so don’t be fooled into thinking this Cajun Shrimp has to be spicy – just flavorful!
  • One pan, meal-in-one.  Don’t you just love a scrumptious, easy meal-in-one recipe?   One pan means only one pan to clean and your protein, veggies and carbs all cook at the same!  That makes this recipe perfect for weeknight dinners, or anytime you don’t feel like doing dishes! 
  • Quick and easy.  This Cajun Shrimp recipe may taste exquisite, but if you know how to heat oil and stir veggies, you can make this recipe.  Shrimp is actually the easiest protein to cook – and it cooks in minutes without any chopping.  Now all that’s left to do is sauté the veggies and dump in the rest of the ingredients.
  • Versatile.  This Cajun Shrimp and Rice can work with whatever you have on hand.  Swap the veggies, omit the sausage, swap in chicken, etc.  As long as you stick to the Cajun spice blend and basmati rice, it will taste fabulous.

WHAT IS CAJUN Shrimp?

Cajun seasoning is one of my go-to favorite spices for jazzing up everything from chicken to seafood, steak, pork, veggies, deviled eggs, soups and dips.  It’s one of those spices that adds a blast of zesty, spicy, savory flavors and that instant “YUM” factor.

So, what is this magical Cajun seasoning? Cajun seasoning is a robust blend of herbs and spices that originated from Louisiana, the home of delicious Cajun cuisine.  There are many variations of Cajun seasoning but in general, it’s a smoky, spicy, earthy, spicy blend comprised of smoked paprika, cayenne, garlic powder, onion powder, pepper and oregano.  I’ve also included salt and thyme in my blend, so it seasons the shrimp independently and perfectly. 

Cajun Shrimp is shrimp coated in Cajun seasoning then seared on the stove. The seasonings char, deepening in flavor and mingle with the butter to create an irresistible dark, smoky, spicy crust giving way to juicy shrimp.

a bowl of Cajun shrimp and rice

DIY CAJUN SEASONINGS:

This Cajun Shrimp recipe is seasoned with DIY Cajun seasoning made with easy-to-find, pantry friendly seasonings.  You’ll whisk the spice blend together and use some it on the shrimp and the rest of it with the rice.  If you don’t already own all of the Cajun seasonings, I highly suggest you add them to your pantry – they are staples you will use all the time!  Here’s what you’ll need for this recipe:

  • Smoked paprika: rich, mild, sweet, and smoky made from smoked pimento peppers dried over oak fires then crushed.  It is not spicy, just flavorful. You can find smoked paprika with the rest of the spices at your grocery store.  I use it in ALL my Cajun and Mexican recipes, so I promise your purchase will not go to waste.
  • Garlic powder:  made from dehydrated garlic and lends the signature, garlicky flavor that compliments the heat.  
  • Onion powder: dehydrated, ground onion to bring the pungent onion flavor.
  • Salt: essential to enhance all of the other flavors.  You can generously season your Cajun Shrimp and Rice all you want but if it doesn’t have enough salt, it will still taste bland.
  • Dried oregano: walks the line between sweet, bold, earthy, and slightly bitter with a trace of mint.
  • Dried thyme:  boasts a strong herbal flavor with sharp grass, wood, and floral notes.  
  • Pepper: adds a peppery kick without being too spicy.
  • Cayenne pepper: is what really brings the heat.  You can control the spice level of the homemade Cajun seasoning blend by using more or less cayenne pepper.  
showing how to make Cajun shrimp by mixing Cajun seasonings together

What shrimp should I buy?

The star of this recipe is the shrimp, so make sure to choose the best.  Here’s what to look for:

  • Purchase raw, deveined shrimp.  Look for shrimp that is raw (not precooked), peeled and deveined.  Buying prepared shrimp saves you TONS of time and makes your job a snap because all you have to do is thaw the shrimp. 
  • Purchase wild caught shrimp.   Look for wild caught shrimp verses farm-raised for the best flavor and texture.
  • Use large shrimp, 21-25 count (which means there are 21-25 shrimp in a pound).  Large shrimp stay super juicy and boast a more appealing texture.  They also allow you to cook them a little longer to achieve the coveted crust without overcooking. You can still make this recipe with larger (jumbo) shrimp or medium shrimp if that’s all you have on hand.
  • Frozen shrimp is awesome!  Frozen shrimp is frozen shortly after it’s caught which means it’s frozen at peak freshness.  So, unless you live coastal (and even then), it is even more fresh than the seafood counter by the time it’s purchased and you actually use it.  Frozen shrimp is also more economical than fresh which means you can keep it stocked and read to use any time. 

HOW TO THAW FROZEN SHRIMP

There are two options for thawing your frozen shrimp:

  • Easy Thaw Method: the most hands-off method is to transfer your bag of shrimp to the refrigerator and let it thaw overnight.
  • Quick Thaw Method: is super convenient, and honestly what I use the most. To quickly thaw your shrimp, transfer the shrimp to a freezer size bag and tightly seal. Add the bag to a large bowl and submerge with cold tap water; place a heavy bowl (you can fill it with cans) over the shrimp so it doesn’t float and stays completely submerged. Let the shrimp sit for 10-20 minutes.   After 10 minutes, replace the water with new cold tap water and submerge the shrimp again.  Let shrimp sit an additional 10- 20 minutes.  If the shrimp isn’t completely thawed, repeat. 

WHAT’S THE EASIEST WAY TO PEEL AND DEVEIN SHRIMP?

I like to purchase shrimp that is already peeled and deveined so all the work is done for me!   If you purchase shrimp that is not deveined, it will still have the dark, sandy intestinal tract running along the back of the shrimp just beneath the surface.  Sometimes it will be very dark and sometimes it will be harder to spot depending on when the shrimp ate last.

While eating the shrimp with the veins won’t harm you, it can add grittiness and distract from the clean shrimp taste so I highly recommended removing it.  To devein shrimp:

  1. First, locate the vein in the shrimp running along its back.
  2. Make a shallow cut and use the tip of the knife to lift it out.
  3. The veins and shells can then be thrown away.
  4. Rinse the shrimp pat with paper towels to dry.

DO I HAVE TO DEVEIN BOTH SIDES OF THE SHRIMP?

You may notice a second dark tract running along the shrimp’s belly even if you have purchased “deveined” shrimp. This tract is NOT another digestive tract but the nerve cord and does not need to be removed. 

a skillet of Cajun shrimp with rice, sausage, onions, bell peppers and celery

WHAT RICE IS BEST?

For this Cajun Shrimp and Rice, you will want to use long-grained basmati rice.  The type of rice is important because it affects the texture and consistency and ratio of ingredients. Other types of rice can have too much starch and are destined to become mushy. 

Basmati, on the other hand, not only boasts a light nutty flavor but basmati grains are longer than traditional white rice and cook up lighter and fluffier.  The individual grains remain distinct when cooked instead of sticking together which means no more clumpy or mushy rice!  I also prefer basmati rice because it reheats beautiful thanks to the distinctive grains. 

recipe ingredcients – everything else:

Now that we have the shrimp and rice squared away, let’s talk everything else.  The Cajun Shrimp recipe ingredients may look a bit lengthy, but remember, the spices are just whisked together and most of the ingredients are either dumped into the pot and sautéed a couple minutes or dumped in and left to simmer.  Here’s everything you’ll need:

  • Sausage: I prefer andouille sausage for that authentic Cajun flavor.  The sausage is juicy and spicy and definitely a highlight in the dish, so I don’t recommend skipping!
  • Aromatics:  onions and garlic are the building blocks of flavor.  Feel free to use more garlic depending on your garlic love.
  • Olive oil:  use extra virgin olive oil for the best flavor.
  • Fire roasted diced tomatoes:  are tomatoes that have been roasted which gives them a complex sweet smokiness and are far less acidic than traditional tomatoes. Fire roasted tomatoes are located next to the traditional diced tomatoes – just make sure you purchase the ones without any added seasonings. You can use plain diced tomatoes if you can’t locate fire roasted.
  • Tomato paste: adds rich, concentrated tomato flavor. I store unused tomato paste by the tablespoon wrapped in parchment paper sealed in a plastic bag in the freezer for easy use.
  • Chicken broth: is more flavorful than just water. Make sure you use low sodium broth so your dish isn’t too salty.
  • Celery and bell pepper: one chopped red bell pepper adds sweetness that really make the dish pop and celery adds an earthy freshness.  
  • Lemon juice:  the kick of acidity brightens the whole dish.  Fresh or bottled both work here.

IS THIS GLUTEN FREE?

Yes, this Cajun Shrimp recipe gluten free!  No substitutions needed.

HOW TO MAKE Cajun SHRIMP and rice

  • Step 1: Season shrimp.  Mix Cajun seasonings together and add part of the blend to the raw shrimp; reserve the rest. 
showing how to make Cajun shrimp by mixing shrimp with Cajun seasoning
  • Step 2: Cook sausage and shrimp.  Add sausage and brown on each side, about 5 minutes.  Remove sausage to a plate using a slotted spoon.  Add the shrimp to the drippings and cook until opaque on each side.
showing how to make Cajun shrimp by searing shrimp in a skillet
  • Step 3:  Sauté rice and veggies.  Sauté rice, onions and all remaining Cajun seasoning for 3 minutes, then add the bell pepper and celery and sauté 3 additional minutes.  Add garlic and sauté 30 seconds.  Sautéing the rice with the veggies develops a protective outer shell that helps the grains keep some of its texture after they are cooked.
showing how to make Cajun shrimp by sautéing onions and rice then adding bell peppers and celery
  • Step 4:  Cook.  Add the diced tomatoes and sausage. Bring the pot to a simmer, cover, and reduce heat to LOW. Simmer for 6-10 minutes, until the rice is tender.
showing how to make Cajun shrimp recipe by adding diced tomatoes and chicken broth to the pot
  • Step 5:  Combine.  Stir in the shrimp, cover, and remove from heat.  Let the pot rest undisturbed for 10 minutes.  Drizzle in lemon juice and fluff with a fork. Dig in!
showing how to make Cajun shrimp with rice by combing shrimp with rice in a pot

HOW DO I KNOW WHEN MY SHRIMP IS DONE COOKING?

  • Color:  raw shrimp starts off translucent gray and as it cooks, it turns pink and opaque with some pink and bright red accents.  You will want to remove the shrimp from the skillet as soon as it is fully opaque without any gray left.  Look at the crevice in the back of the shrimp where the vein was removed.  When the base of this crevice becomes opaque, the shrimp is done.
  • Shape:  you can also check the shape of your shrimp but this is not as good of an indicator as color.  As shrimp cook, their muscles contract which cause them to curl.  As soon as the shrimp begin to curl, they are usually done cooking.  Some claim that perfectly cooked shrimp have “C” shape while over cooked shrimp have an “O” shape.  I think you’ll find that almost all shrimp, maybe with the exception of jumbo shrimp, still have an “O” shape without being overcooked.

TIPS FOR COOKING cajun shrimp

  • Pat shrimp dry. This will help the Cajun seasonings stick to the shrimp and also help the shrimp sear and not just steam.
  • Don’t overcrowd shrimp.  Cook the shrimp in batches if needed so it has room to spread out and sear for the best flavor and texture.
  • Don’t over-cook shrimp.  Cook shrimp just until opaque for the juiciest shrimp. 
  • Cook the shrimp with the tail on.  Cook your shrimp with the tails on because the tail shells contain flavor that seeps out and we get more robust shrimp flavor, much like cooking meat on the bone.  Once your shrimp is cooked and resting you can remove the tails if you desire. 
  • Use the correct rice.  Set yourself up for success and use long grain basmati rice. It’s your insurance against mushy rice.
  • Rinse and drain rice thoroughly.  Rice contains a lot of starch, which is crucial to remove in this recipe so it doesn’t cook up sticky and mushy.  To rinse, place the rice in a fine mesh sieve and thoroughly rinse under cool running water for several minutes until the water runs pretty clear. It will never be 100% clear, but you don’t want to shortcut this process!
  • Use a ceramic/enameled pan: it is essential your pan has a nonstick protective coating like an enameled Dutch oven because the rice will soak up all the liquid, evaporating the protective barrier between the rice and the pan. Your rice will burn 100% of the time unless you use a ceramic or enameled surface pan.  This is the exact pan I used.
  • Bring the liquid to a simmer before covering.  The entire out surface of the liquid should be rippling before you add the lid. This can take several minutes, so be patient.  This cooking time counts towards cooking the rice and is why the total covered cooking time is so short.    
  • Cook on low just until the rice is al dente.  Once simmering, give the rice a stir, cover with the lid and turn the heat down to LOW. Cook the rice until it has a slight bite because it will continue to steam once removed from heat.  
  • If the liquid evaporates before rice is done:  add just a little water, keeping in mind that the rice will continue to steam for 10 minutes once it’s removed from heat, so it doesn’t need to be 100% cooked once the liquid is gone.
  • If the rice is still wet once it’s done: don’t worry, it will continue to absorb the liquid the last 10 minutes while steaming. When you remove the lid after 10 minutes, you can let the rice sit an additional 5-10 minutes to dry out.
  • Don’t overcook the rice.  The cooking window is where you need to use your own discretion because lots of variables come into play such as the width of your pan, the quality of your pan (how well it retains heat), if your stove runs hot or not, how long it took to bring your rice to a simmer before covering, etc.  So, I recommend checking your rice at 5 minutes and covering and continuing to cook if needed until most, if not all, of the liquid is absorbed and the rice is almost done.
  • Let the rice rest.  Now the magical steaming.  After the rice is mostly cooked, give it one stir, remove from heat and rest, COVERERD, for 10 minutes.  I don’t understand all of the science behind it, except that it works.  It allows you to use less liquid so the grains aren’t water logged and mushy and instead the rice finishes cooking in the hot, steamy pan.
  • Use a fork to fluff the rice: the tines help separate the rice grains, whereas a spoon can mash or break the grains.
  • Salt and pepper and cayenne to taste: make sure to taste and season as needed. If your Cajun Shrimp and Rice tastes like it’s missing something, it is probably salt, pepper or cayenne pepper.
a bowl of Cajun shrimp and rice

Cajun shrimp VARIATIONS:

This Cajun Shrimp recipe is delicious as written or feel free to customize it with different protein, veggies, etc.  Here are a few ideas:

  • Spice it up: as written with ¼ teaspoon cayenne pepper, the recipe is mild-medium spicy but still boasts tons of flavor.  If you’re looking for more of a kick, increase the cayenne pepper to ½ teaspoon cayenne. You can also sprinkle individual servings with cayenne pepper or red pepper flakes so everyone can customize the heat.    
  • Skip the sausage:  the andouille sausage is a spicy, flavor explosion.  If you skip it, you will likely want to increase the cayenne pepper or else the Cajun Shrimp and Rice will taste pretty tame.
  • Add veggies: add additional chopped vegetables such as asparagus, broccoli, zucchini, green beans, peas etc.
  • Swap protein.  I know this is Cajun SHRIMP, but the recipe will also work with chicken as well.  Make sure to not chop the chicken too small, about 1-inch cubes and sear it, don’t cook it all the way through before simmering because it will finish cooking with the rice. You can also use ground beef, ground turkey, etc.
  • Add cheese:  stir mozzarella, Gouda, cheddar etc. into the shrimp and rice or add a layer on top to melt.

CAN I PEP THIS RECIPE AHEAD OF TIME?

This Cajun Shrimp and Rice can be pepped ahead for an even quicker dinner!  Here’s how: 

  • Make Cajun seasoning:  whisk all of the Cajun seasonings together and store in an airtight container.
  • Prep shrimp:  if you are using frozen shrimp, thaw it the night before.  Peel and devein the shrimp if needed.
  • Season shrimp: season shrimp and store in in a single layer in the refrigerator.  Bring to room temperature before cooking.
  • Chop vegetables and aromatics:  chop the onions, celery, bell peppers and mince the garlic. Store in the refrigerator until ready to use.
  • Rinse rice: thoroughly rinse rice until clear, drain and store.

HOW LONG IS Cajun SHRIMP GOOD FOR?

Cajun Shrimp should be stored in an airtight container in the refrigerator.  When properly stored, it is good for up to three days.

HOW DO I REHEAT CAJUN SHRIMP?

This Cajun Shrimp recipe reheats well so you can enjoy leftovers for days!  Take care to not overcook the shrimp, especially if you are going to be reheating.

  • Microwave:  microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through. Don’t overcook or the shrimp will become rubbery.
  • Stove:  reheat gently on the stove over medium-low heat just until warmed through. 

CAN I FREEZE Cajun Shrimp?

This Cajun Shrimp and Rice is best served fresh, but it can be frozen. To freeze:

  • Let the shrimp and rice cool completely.
  • Transfer to a freezer safe container.
  • Label and freeze for up to 3 months.
  • Allow to thaw completely in the refrigerator overnight.
  • Reheat per instructions.

WHAT TO SERVE WITH Cajun Shrimp and Rice?

We love this Cajun Shrimp recipe with a big salad and cornbread.  It is also delicious with:

Looking for more Shrimp recipes?

Shrimp recipes are one of my favorite dinners make because they’re so quick and easy.  Some of my favorite shrimp pasta dinners include: Cajun Shrimp PastaLemon Garlic Butter Shrimp FettuccineSun-Dried  Tomato Basil Shrimp PastaRoasted Shrimp and Broccoli AlfredoShrimp Scampi and One Pot Lemon Garlic Cream Ravioli with Shrimp and of course this new Cajun Shrimp recipe!

showing how to serve Cajun Shrimp and Rice by adding a serving to a bowl and garnishing with green onions
top view of Cajun Shrimp with rice in a skillet

Cajun Shrimp and Rice

 This Cajun Shrimp and Rice will have everyone clamoring for seconds and thirds!  Each and every bite is filled with succulent shrimp, juicy sausage and al dente rice laced with just the right kick of zippy, smoky, Cajun heat. To make this deceptively easy Cajun Shrimp recipe, you’ll sear the sausage followed by the shrimp, sauté the onions, bell peppers and rice, then add the broth and diced tomatoes and simmer to al dente perfection.  Of course, this recipe is incredibly versatile, add whatever veggies you like or omit them altogether, you can even swap the shrimp for chicken!  Your family will especially love this Cajun Shrimp and Rice alongside sweet cornbread and roasted broccoli. Let's eat! 
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

Shrimp and Rice

  • 1 pound raw large shrimp, shelled, deveined, patted dry
  • 12 ounces Cajun/andouille sausage sliced ½-inch thick (pork or chicken)
  • 3 tablespoons olive oil, divided
  • 1 1/2 cups long grain basmati rice, thoroughly rinsed and drained
  • 1/2 onion, chopped
  • 1 red bell pepper, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 3/4 cups low sodium chicken broth
  • 1 15 oz. can fire roasted diced tomatoes, not drained
  • 1 tablespoon tomato paste
  • 1 tablespoon lemon juice
  • Green onions or parsley for garnish (optional)

Cajun Spice Mix

  • 1 1/2 tsp EACH smoked paprika, garlic powder, onion powder
  • 1/2 tsp EACH dried oregano, dried thyme, pepper
  • 1/4 teaspoon salt
  • ¼-1/2 teaspoon cayenne pepper

Instructions

  • Mix Cajun seasonings together. Add 1 ½ tablespoons to the raw shrimp in a bowl and stir to coat; set aside.
  • Heat 1 tablespoon oil in a 3.5 qt (or larger) braiser or Dutch oven over medium-high heat. Add sausage and brown on each side, about 5 minutes. Remove sausage to a plate using a slotted spoon; set aside.
  • Add 1 tablespoon oil to the drippings in the skillet and heat over medium-high heat. Add the shrimp in an even layer and cook just until opaque, about 2-3 minutes per side. Remove shrimp to a plate using tongs. You can chop the tails off of the shrimp once cool enough to handle if desired.
  • Heat 1 tablespoon oil in the now empty skillet over medium-high heat. Add rice, onions and all remaining Cajun seasoning and sauté for 3 minutes. Add the bell pepper and celery and sauté 3 additional minutes (onions should be softened). Add garlic and sauté 30 seconds.
  • Stir in the chicken broth, diced tomatoes, tomato paste and the cooked sausage.
  • Bring the pot to a simmer, uncovered – the bubbles should reach to the center of the skillet (this can take up to 5 minutes, so be patient). Give everything a stir, cover, and reduce heat to LOW. Simmer for 5-10 minutes, checking and stirring at 5 minutes and replacing the lid. The rice is done when most of the liquid is evaporated and the rice is tender but slightly al dente. Add additional water or broth if the liquid has evaporated and the rice is not cooked yet.
  • Once the rice is al dente, stir in the shrimp, cover, and remove from heat. Let the pot rest undisturbed for 10 minutes.
  • Drizzle in lemon juice and fluff with a fork. Taste and season with additional salt or cayenne pepper to taste (I like more of both).

Notes

cooking Tips

  • Cayenne pepper:  ¼ teaspoon is mild-medium and definitely mild if you omit the sausage. 
  • Sausage:  the sausage is juicy and spicy and definitely a highlight in the dish, so I don’t recommend skipping!  If you skip it, you will likely want to increase the cayenne pepper or else the dish will taste pretty tame.  Also be prepared to add salt to taste. 
  • Use the correct rice: set yourself up for success and use long grain basmati rice. The type of rice is important because it affects the texture and consistency and ratio of ingredients. Other types of rice can have too much starch and are destined to become mushy. 
  • If the liquid evaporates before rice is done:  add just a little water, keeping in mind that the rice will continue to steam for 10 minutes once it’s removed from heat, so it doesn’t need to be 100% cooked once the liquid is gone.
  • If the rice is still wet once it’s done: don’t worry, it will continue to absorb the liquid the last 10 minutes while steaming. When you remove the lid after 10 minutes, you can let the rice sit an additional 5-10 minutes to dry out.

How to Store and Reheat

  • To store: store in an airtight container in the refrigerator for up to three days.
  • To freeze: let the shrimp and rice cool completely. Transfer to a freezer safe container, label and freeze for up to 3 months. Allow to thaw completely in the refrigerator overnight.
  • Microwave:  microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through. Don’t overcook or the shrimp will become rubbery.
  • Stove:  reheat gently on the stove over medium-low heat just until warmed through. 

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

Reader Interactions

leave a review

Your email address will not be published. Required fields are marked *

6 Comments

  1. Susan Jackson says

    When do you add the cooked sausage? With the shrimp?

    • Jen says

      Thanks for pointing that out! I had it in the step by step photos but missed it in the recipe card. You add it with the chicken broth and diced tomatoes in step 5. Just corrected, enjoy!

  2. lucien auger says

    I didn’t see where you add n the sausage. I assume it is along with the shrimp at the end of cooking.

    • Jen says

      Thanks for pointing that out! I had it in the step by step photos but missed it in the recipe card. You add it with the chicken broth and diced tomatoes in step 5. Just corrected, enjoy!

  3. Janet Bradley says

    Love love love the sound of this recipe, J=Have one question, can I replace to diced tomatoes with tomato sauce?

    THank yiu, Janet

    • Jen says

      Hi Janet, you can replace the fire roasted diced tomatoes with regular diced tomatoes but not tomato sauce because it has a lot more liquid. Good luck!