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Sausage shrimp and rice cooked in one pan is all about hassle-free good eats. You toss smoky turkey kielbasa and bell peppers into rice and juicy shrimp in the same pot. It's cozy and packed with color, yet you don't need to do a ton of chopping or dirty up your whole kitchen. If I want something that's got a wow factor but isn't going to trap me by the stove, this is my go-to meal every time.
The first time I threw this together was on a packed weeknight when I was hungry for something filling but light, and my family wiped the pot clean in minutes so there were zero leftovers. Now it's a regular on our weeknight or slow weekend menu.
Tasty Ingredients
- Turkey kielbasa: Pick a smoked sausage with a natural casing for lots of snap and real flavor
- Olive oil spray: Lets you use less oil but still get crispy sausage edges
- Bell peppers: Grab any color you like—just make sure they're firm and shiny for best taste and brightness
- Onion: Go for a sweet or yellow one that feels heavy for its size—that means tons of flavor
- Cherry tomatoes: The juicer the better—red or orange ones that smell great are perfect
- Paprika: Gives a smoky punch—Spanish smoked paprika is the best if you can find it
- Dried oregano: Crush it in your hands to wake up the flavor—find one that smells really fresh
- Onion powder: Rounds out the background flavor—double check the label so you get pure onion
- Kosher salt: With its bigger flakes, it spreads seasoning nicely—grab a clean-tasting brand
- Cayenne pepper: Gives a mild kick—add more or dial back depending on your heat preference
- White rice: Uncooked long grain works best—rinse it first to keep things fluffy
- Low-salt chicken broth: Adds rich flavor without oversalting—boxed or homemade works, just make sure it's labeled "reduced sodium"
- Shrimp: Raw, peeled, and deveined is fastest—look for shrimp that's firm and not fishy
- Scallions: Chop up some fresh green onions for garnish—pick ones that are perky, no droopy tops
No-Fuss Steps to Make It
- Chop the Kielbasa:
- Slice the sausage into coins about a quarter inch thick. Try to keep them even so they brown right.
- Get That Sausage Sizzling:
- Spritz your big pot or Dutch oven with olive oil spray. Heat on medium-high, toss in kielbasa rounds, and let 'em cook for 10 minutes or so, stirring sometimes, until the edges are golden and you see a bit of fat in the pan.
- Cook Up the Veggies:
- Chop your onion and peppers, then throw them in with the sausage. Stir and cook for 10 minutes until onions look see-through and peppers are soft, scraping the bottom now and then so the tasty browned bits get mixed in.
- Spice It Up:
- Shake in your paprika, oregano, onion powder, cayenne, and salt. Give everything a good mix so the sausage and veggies are well covered, then let it all cook a couple minutes to wake up the flavors.
- Toss in Tomatoes and Rice:
- Cut the tomatoes in half, pop them in, then pour the dry rice on top. Stir so the rice gets coated with all the good stuff.
- Add Broth and Simmer Away:
- Pour in the chicken broth and stir again. Turn up the heat until it boils, cover, then lower it to simmer. Let it cook 15–20 minutes until rice is done and most of the liquid's gone.
- Time for Shrimp:
- Open the lid and put in the shrimp, giving it a gentle mix so they're under the rice. Cover and cook another 5 minutes until the shrimp turn pink and curl up.
- Finish and Dig In:
- Slice some scallions and toss 'em on top. Taste—add more salt or cayenne if you want extra zing. Scoop into big bowls and eat while hot.
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The shrimp is hands down my favorite part since my kiddo loves fishing trips, and her happy grin when we add the shrimp makes my day. When the whole family helps stir the pot, dinner feels like a little celebration.
Save Your Leftovers
Once it cools, pop leftovers in a sealed container and keep in the fridge up to three days. When you warm it up, a splash of broth helps the rice stay soft. If you're freezing, portion it out for easy lunches, but for best shrimp texture, add fresh shrimp when you reheat.
Easy Swaps
No turkey kielbasa? Regular smoked sausage or chicken sausage is fine. Use any bell pepper you like. If you're out of cherry tomatoes, drain a can of diced ones. Brown rice swaps in for white, just let it cook longer and add extra broth.
How to Serve
Dish it up right out of the pot, family style. Grab a crisp salad for a fresh side. Squeeze some lemon or shake a bit of hot sauce over each plate if you want a kick. Cornbread or a crusty baguette is awesome to mop up the juicy bits.
Backstory or Inspiration
One pan meals like this borrowed from the spirit of Louisiana Jambalaya—classic Creole comfort built on sausage, rice, and seafood. It uses easy-to-find ingredients but gives you that cozy southern vibe no matter where you are.
Recipe Questions & Answers
- → Is it OK to swap out turkey kielbasa for something else?
Of course! Grab any smoked or andouille sausage—each brings its own awesome taste.
- → Can I put brown rice in instead of white?
Totally—just know that brown rice takes longer and soaks up more liquid, so toss in extra broth while cooking.
- → How do I turn up the heat in this dish?
Add more cayenne pepper or pick a sausage that packs a spicy punch.
- → Should I toss shrimp in raw or already cooked?
Throw in raw, peeled shrimp right at the end so they don't go rubbery—they finish fast and stay juicy!
- → Can I heat up leftovers the next day?
You bet—reheat on the stove or microwave and splash in some broth if it's looking a little dry.
- → What are some veggies that go well in this?
Bell peppers, onions, and cherry tomatoes all work, but zucchini or celery fit right in too—mix it up to your taste.