Description
This hearty Sausage, Shrimp, and Rice Skillet recipe combines savory turkey kielbasa, tender shrimp, and a medley of fresh vegetables all cooked together with aromatic spices and tender white rice. Prepared in a single pot, this dish is bursting with layers of flavors, from the smoky paprika and oregano to the subtle heat of cayenne pepper, making it a comforting and satisfying meal perfect for family dinners.
Ingredients
Scale
Sausage and Seafood
- 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
- 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 browned and flavorful, rendering out fat and enhancing 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 deglazes the pot.
- Scrape Pot: Use a wooden spoon to scrape up any browned bits stuck to the bottom as vegetable moisture loosens them, adding great flavor.
- Season: Add paprika, onion powder, dried oregano, cayenne pepper, and kosher salt; stir to incorporate evenly throughout the sautéed ingredients.
- Add Tomatoes: Stir in halved cherry tomatoes, combining them with spices and vegetables for a juicy, fresh element.
- Add Rice and Broth: Pour in raw white rice and stir to coat in flavors. Then add the reduced sodium chicken broth, mixing well.
- Boil and Simmer: Bring mixture to a boil, cover the pot, reduce heat to a simmer, and cook for 15-20 minutes until rice is tender and liquid absorbed.
- Cook Shrimp: Add raw shrimp over cooked rice mixture, stir gently, cover, and cook an additional 5 minutes until shrimp turn opaque and firm.
- Add Scallions: Toss chopped scallions into the pot, mixing gently to incorporate their fresh sharpness into the dish.
- Final Seasoning: Taste and adjust seasoning by adding extra salt or cayenne pepper according to your preference before serving.
Notes
- Use a Dutch oven or large heavy pot for best heat distribution and sautéing results.
- Adjust cayenne pepper to control the heat level of the dish.
- Using reduced sodium chicken broth keeps salt in check and allows better seasoning control.
- If shrimp are frozen, thaw completely before adding to ensure even cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on stovetop.
