Sausage Shrimp Rice Pot (Printable Version)
Fluffy rice, juicy shrimp, veggies, and smokey sausage come together in one pot for a cozy, no-fuss meal.
# What You'll Need:
→ Main Ingredients
01 -
3 scallions, chopped
02 -
olive oil spray
03 -
680 g raw shrimp, peeled and deveined
04 -
1 onion, diced
05 -
1.5 cups (285 g) white rice, uncooked
06 -
480 g cherry tomatoes, halved
07 -
3 cups (710 ml) reduced sodium chicken broth
08 -
2 bell peppers, diced
09 -
370 g turkey kielbasa, sliced into 6 mm rounds
→ Seasonings
10 -
0.5 teaspoon kosher salt, and toss in a bit more if you want
11 -
1 teaspoon dried oregano
12 -
1 teaspoon paprika
13 -
0.25 teaspoon cayenne pepper, and go heavier if you like it spicy
14 -
0.5 teaspoon onion powder
# Steps to Follow:
01 -
Toss in the chopped scallions. Give everything a gentle stir. Have a quick taste and tweak the salt or add more kick if you feel like it, then spoon it onto plates.
02 -
Now, dump in the shrimp. Pop the lid back on and let it cook for 5 minutes. Shrimp should look sort of see-through at first, but they'll go opaque and get a firmer bite when they're ready.
03 -
Put the lid on and let it keep steaming along for about 15-20 minutes, so the rice really softens up. Taste it to see if you want to tweak any flavors.
04 -
Pour the uncooked white rice right in, give a good mix, then add your chicken broth and stir again. Crank up the heat until it's bubbling, then drop it to a low simmer and cover.
05 -
Time for seasonings—throw in your cayenne, paprika, oregano, onion powder, and salt, then stir everything up nicely. Add the cherry tomato halves and mix it all together.
06 -
Once the kielbasa has browned, toss in your diced pepper and onion. Let them soften up for about 10 minutes, and scrape up all those yummy brown bits stuck at the bottom with your trusty wooden spoon.
07 -
Grab that kielbasa and slice it into thin rounds. Spray your big pot or Dutch oven with olive oil and get it hot over medium-high. Drop in the sausage pieces and let them get nice and brown for about 10 minutes, so they pick up tons of flavor.
# Additional Notes:
01 -
Shrimp only goes in at the end so it doesn't get tough. Give everything a taste before digging in so your flavors are just right.