Cajun Shrimp and Rice

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I made a version of this tonight and rating it a 4 based on the water the original version calls for. I did add 1/3 of a large vidalia onion, a green pepper, 2 shakes of red pepper flakes, cut the shrimp in half & added 1/4 lb of Johnsinville andouille sausage but, I would never add water to a recipe that is to be full of flavor. Instead, I used an equal amount of Yellow Tail chardonnay. If you change nothing but the liquid it would probably be very good. The other additions I made, made it incredible.

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Excellent and easy and 9 weight watcher points! Made exactly like recipe with the exception of adding a little more cajun seasoning.

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Really a good recipe. I have made it many times now and my family likes it. My changes: I cook the rice with vegetable broth. I saute one diced onion and one diced green pepper initially then add the garlic and follow the remainder of the recipe. For the Cajun spice I use Emeril's Essence which can be found on the Food Network website. Thanks for a great recipe.

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Delicious! I used Morton's cajun seasoning and substituted white wine for the water. My husband loved it. Will make again.

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I have made this recipe twice now, both times with chicken in place of the shrimp. My family loves it!!!!

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Awesome! My husband and I loved this dish! It reminded me of the Cajun Shrimp Dish I get at the Bubba Gump Restaurant. To save time, I used pre-cooked, deveined shrimp and threw them in towards the end just for them to get heated through. I also added a bit more spice b/c we love things w/ a lot of heat.

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Quick, Easy, Delicious and Filling, Wonderful dish fed everyone in the family and we had left over. Everyone was quiet while they ate, i will make it again. :

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Terrific recipe!! Easy, quick, and delicious!!!!

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I love this recipe. It's so quick and easy and good! The first time I made it, it was a little too spicy and I like spicy so I reduced it to one teaspoon, maybe a pinch more...perfect. I use rotel instead of plum tomatoes and added white wine and sausage. Absolutely perfect. Maybe next time I'll add some crawfish.

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It was tasty, but not impressive, and I followed the recipe. I'd make it again, but I'd tweak it to my family's tastes, I think the Andouille will give it that little kick. I used frozen shrimp which I boiled for 3 minutes, drained, cleaned the shells, and added to the pan with the butter/olive oil/garlic and they came out excellent.