Shrimp fried rice recipe on blackstone griddle

This Cajun Shrimp Fried Rice is a super easy and super flavorful dinner to make on the Blackstone griddle. With shrimp, andouille sausage, bell peppers, and onions, this Cajun fried rice is super flavorful and filling, too!

Fried rice is one of the quintessential griddle recipes to make on the Blackstone, besides of course, good ol’ smash burgers like this Oklahoma Onion burger! So when we were craving some good Cajun food recently, I decided to combine andouille sausage and shrimp with some Louisiana flavors for a Cajun fried rice… and it was fantastic!

Here’s how to make it:

Ingredients for Cajun Fried Rice

Here are the ingredients we used for our Cajun Shrimp and Sausage Fried Rice:

• raw peeled and deveined shrimp – We used frozen bagged shrimp that had been thawed in the refrigerator overnight.
• andouille sausage
• white rice
• bell pepper
• sweet onion
• green onion
• celery
• okra
• minced garlic
• chicken stock – Or we used beef bouillon base
• your favorite Cajun or Creole seasoning

Step 1: Cook and prep the white rice the day before making fried rice.

This recipe actually takes a bit of pre-planning, because for the best fried rice, you really should make the rice the day before and refrigerate it overnight. I do the same thing when I make Hibachi style fried rice on the griddle.

I prefer to use a rice cooker to make my rice, because it’s super easy… you just add the rice and water and turn it on. The rice cooker takes care of the rest! Except for this recipe, I substituted chicken stock for the water to add extra flavor to the rice. Well, I technically added boullion and water because I was out of stock, but either would work. The point is, rice is pretty bland on its own, so you want to add flavor whenever you can. And cooking your rice in a chicken, beef, vegetable, or seafood stock instead of just plain water is a great way to do that.

I also added a tablespoon of Cajun seasoning and a tablespoon of butter to the rice cooker to help flavor the Cajun rice. Then I just turn my rice cooker (a wedding gift from 16 years ago) to the “Cook” setting and it cooks the rice perfectly every time.

After the rice is cooked, you don’t want to immediately start making fried rice. Instead, you need to refrigerate the rice so that the starches have a chance cool back down. I recommend spreading your cooked rice onto a baking sheet and fluffing it up a bit with a fork. Then place the baking sheet in the refrigerator overnight.

If you skip the cool down stage for your rice, then once you start frying it, you can overcook the rice in a hurry, which is why a lot of griddle beginners have problems with sticky rice or the starches sticking to their flat top grill.

Step 2: Prep sausage, shrimp, and vegetables.

When you’re ready to start making the Cajun fried rice, first prep all of your meat and vegetables. Cut your sausage into bite sized “discs” and chop your vegetables like this:

Feel free to add extra vegetables or different proteins to make this recipe your own as well. Boneless skinless chicken thighs would also be great in this Cajun Fried Rice, or try some canned tomatoes for more of a Creole flair. And if you’re using celery, be sure to chop up the leaves also… no need to discard that extra flavor.

Then it’s time to move on to the shrimp…

To season the shrimp, I simply added them to a large bowl and sprinkled them with my favorite Creole seasoning. I also added about 1 tablespoon of minced garlic to the bowl. No need to mix the garlic in to the shrimp, because everything will cook together on the griddle.

Here’s what my raw, seasoned shrimp looked like:

Step 3: Cook andouille sausage, vegetables, and rice on the griddle.

First, add a bit of butter to your preheated griddle and start cooking the andouille sausage. I chose to cook the sausage first, because I knew that it would produce a lot of fat and flavor that I could use when I cooked the vegetables. As you cook the sausage, you’ll probably notice that the color of the melted butter will change to a dark reddish color… that’s the Cajun flavors of the andouille sausage coming out and melting in with the butter… and that’s gold!

When your sausage is about halfway cooked through, move it over to the side of your griddle. It will continue to cook, but you’ll have a lesser chance of overcooking it. And you definitely don’t want to just push all of that Cajun grease down the grease trap!

Instead, add your vegetables directly to the grease and butter from the sausage to begin cooking them. I also used my bench scraper to pull all that extra Cajun flavor in to the vegetables like this:

While you’re sautéing your vegetables, don’t forget about the sausage that’s on the side of the griddle. You’ll want to continue to flip and stir it periodically so that it cooks evenly and you develop a nice char. And as the sausage cooks and produces more grease, you can scrape that towards your vegetables also.

When your vegetables are about half way cooked through, move them over to the side of the griddle to make room for the rice.

Add about a good tablespoon of butter to the center of your griddle and start frying your rice. Then it’s just a matter of stirring and flipping your rice as it’s frying on the griddle. If you like crispier rice, you can spread it out in a thin layer and let it cook untouched for a bit. Obviously, the longer that your fried rice cooks on the griddle, the crispier it will get. So just cook it to your liking.

Then, add the cooked vegetables and sausage to the fried rice and toss everything together.

Step 4: Cook Cajun shrimp on the griddle.

After the base of your Cajun fried rice is done, it’s time to cook the shrimp. You want to save this step for last because shrimp cooks very quickly, and you don’t want to overcook it or have it get cold while you’re waiting for other ingredients to finish cooking.

Just move the Cajun fried rice to the far side of your griddle to give you plenty of room to cook the shrimp. You want to lay the shrimp down on the griddle individually so that they’re not overcrowded and the shrimp can develop a nice crust, like this:

Allow the shrimp to cook on the first side for about 2-3 minutes (depending on the temperature of your griddle), and then start sautéing them until they’re cooked through. By letting them cook for a few minutes untouched, you should have a nice crust on that first side.

Step 5: Combine shrimp and fried rice mixture to make the Cajun shrimp fried rice.

When the shrimp are cooked through, add them to the Cajun Fried Rice and continue to mix and toss the fried rice on the griddle for a few minutes.

Then it’s almost time to chow down! Just transfer the Cajun Shrimp Fried Rice to a serving dish and serve with your favorite hot sauce! I also sprinkled my fried rice with some sliced green onions for a little color and added flavor.

Hope you guys love this easy and flavorful griddle fried rice dinner. Feel free to print the recipe card for this Cajun Fried Rice below and save it to your griddle recipes binder:

Cajun Shrimp Fried Rice on the Griddle

Cuisine Entrees

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 12 hours 20 minutes

Give your griddle fried rice a Cajun flair with this Cajun Shrimp Fried Rice! Loaded with andouille sausage, shrimp, bell peppers, okra, and onions and super easy to make on the griddle!

In the Rice Cooker (the day before):

• 2 cups long grain white rice
• 4 cups chicken stock
• 1 tablespoon butter
• 1 tablespoon Cajun seasoning

Other Cajun Fried Rice Ingredients:

• 14 oz Cajun style andouille sausage
• 1 bell pepper chopped
• 1/2 onion chopped
• 2 stalks celery chopped with leaves
• about 6 pieces of okra chopped
• 1 pound raw peeled and deveined shrimp thawed
• 1 tablespoon minced garlic
• Cajun seasoning
• 4 tablespoons butter divided (for cooking on the griddle)
• 2 green onions chopped

• Cook the white rice the day before making Cajun fried rice. Add rice, chicken stock, 1 tablespoon butter, and 1 tablespoon of your favorite Cajun seasoning to a rice cooker. Or, cook rice on the stove according to package instructions, replacing the water with chicken stock and adding the butter and seasoning.

• When rice is done cooking, allow it to cool then transfer it to a baking sheet. Fluff the rice with a fork, and refrigerate covered overnight.

• The next day when you're ready to make the Cajun fried rice, prep vegetables and meat. Chop vegetables and cut andouille sausage into bite sized pieces. Set to the side.

• Add thawed peeled and deveined shrimp to a large bowl and sprinkle with Cajun seasoning. Toss to combine. Add 1 tablespoon minced garlic to the bowl with the shrimp. Set the shrimp bowl to the side.

• Add about 1 tablespoon of butter to the preheated griddle and begin to cook the andouille sausage, tossing frequently. When sausage is about halfway cooked through, move it to the side of the griddle to continue to cook.

• Add another tablespoon of butter to the center of the griddle. Cook all vegetables except for green onions in the butter. Use your bench scraper or spatula to direct the leftover sausage grease into the vegetables for extra flavor. Saute vegetables until about halfway cooked through, then move to the side of the griddle.

• Add another tablespoon of butter to the center of the griddle. Add cooked refrigerated rice to the butter and begin to cook, tossing frequently. Continue to flip the sausage and vegetables periodically while they are cooking on the side of the griddle.

• When rice is cooked to your liking, add cooked vegetables and sausage. Toss to combine and cook a few more minutes.

• Move Cajun fried rice to the side of the griddle to make room to cook the shrimp.

• Place shrimp down on the griddle and allow to cook for about 2-3 minutes on the first side to develop a nice crust. Then, saute shrimp until cooked through.

• Add the cooked shrimp to the Cajun fried rice and toss to combine. Cook a few more minutes until done to your liking.

• Transfer Cajun Shrimp Fried Rice to a serving bowl. Sprinkle with the sliced green onions and serve.

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