Description
A hearty and flavorful one-pot meal combining turkey kielbasa, succulent shrimp, and tender rice cooked together with vibrant bell peppers, onions, cherry tomatoes, and aromatic spices. This Sausage, Shrimp, and Rice Skillet is perfect for an easy yet satisfying dinner, delivering a balanced blend of protein and vegetables infused with bold southern-inspired seasoning.
Ingredients
Scale
Sausage and Shrimp
- 13 oz turkey kielbasa, sliced into 1/4″ rounds
- 1 lb raw, deveined shrimp
Vegetables
- 2 bell peppers, diced
- 1 onion, diced
- 1 pint cherry tomatoes, halved
- 3 scallions, chopped
Spices and Seasonings
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp onion powder
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp cayenne pepper, plus more to taste for heat
Other Ingredients
- 1.5 cups raw white rice
- 3 cups reduced sodium chicken broth
- Olive oil spray
Instructions
- Prepare Kielbasa: Slice the turkey kielbasa into 1/4-inch rounds to ensure even cooking and maximum flavor release during sautéing.
- Heat Pot: Spray the bottom of a Dutch oven or large pot lightly with olive oil spray and heat over medium-high heat to prepare for browning the kielbasa.
- Cook Kielbasa: Add the kielbasa slices to the hot pot and cook for about 10 minutes until the outsides are browned and flavorful, helping to render out the fat and enhance taste.
- Add Vegetables: Dice the bell peppers and onion, then add them to the pot with the kielbasa to build aromatic depth.
- Sauté Vegetables: Cook the peppers and onion for 10 minutes or until tender, stirring occasionally to soften and release moisture that helps deglaze the pot.
- Scrape Pot: Use a wooden spoon to scrape any browned bits stuck to the bottom of the pot as the vegetable moisture loosens them, adding great flavor.
- Season: Add paprika, onion powder, dried oregano, cayenne pepper, and kosher salt to the mixture, stirring to incorporate spices evenly throughout the sautéed ingredients.
- Add Tomatoes: Stir in the halved cherry tomatoes, combining them with the spices and vegetables for a juicy, fresh element.
- Add Rice and Broth: Pour in the raw white rice and stir to coat in the flavors. Then add the reduced sodium chicken broth and mix well to combine.
- Boil and Simmer: Bring the mixture to a boil, then cover the pot, reduce heat to low, and simmer for 15-20 minutes until the rice is tender and has absorbed the liquid.
- Cook Shrimp: Add the raw shrimp to the pot over the cooked rice mixture. Stir gently, cover, and cook for an additional 5 minutes until the shrimp turn opaque and firm.
- Add Scallions: Chop the scallions and toss them into the pot, mixing gently to incorporate their fresh sharpness into the dish.
- Final Seasoning: Taste the dish and adjust seasoning by adding extra salt or cayenne pepper for heat according to your preference before serving.
Notes
- Use reduced sodium chicken broth to control salt levels but adjust seasoning if needed.
- For added spice, increase cayenne pepper to taste.
- If turkey kielbasa isn’t available, smoked sausage or andouille sausage can be substituted.
- Ensure shrimp are deveined and peeled for best texture and ease of eating.
- For gluten-free option, verify that kielbasa and broth are gluten-free certified.
- This recipe can be adapted for stovetop cooking in a heavy-bottomed large skillet or Dutch oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
