Description
This Sausage, Shrimp, and Rice Skillet is a flavorful one-pot meal combining smoky turkey kielbasa, tender shrimp, and vibrant vegetables cooked together with aromatic spices and rice. Perfect for an easy, hearty dinner that balances protein, veggies, and grains in a comforting skillet dish.
Ingredients
Scale
Sausage and Seafood
- 13 oz turkey kielbasa, sliced into 1/4-inch 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
Grains and Liquids
- 1.5 cups raw white rice
- 3 cups reduced sodium chicken broth
Other
- Olive oil spray
Instructions
- Prepare Kielbasa: Slice the turkey kielbasa into 1/4-inch rounds to ensure even cooking and flavorful browning during sautéing.
- Heat Pot: Lightly spray the bottom of a Dutch oven or large pot 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 crisp on the outside, rendering out fat and building flavor.
- Add Vegetables: Dice the bell peppers and onion, then add them to the pot with the kielbasa, layering the flavors.
- Sauté Vegetables: Cook the peppers and onions for 10 minutes until tender, stirring occasionally to soften and release moisture, which helps deglaze the pot.
- Scrape Pot: Use a wooden spoon to scrape up any browned bits stuck to the bottom as the vegetables release moisture—these bits impart great depth of flavor.
- Season: Stir in paprika, onion powder, dried oregano, cayenne pepper, and kosher salt to evenly coat the sautéed ingredients with spices.
- Add Tomatoes: Combine the halved cherry tomatoes with the spice and vegetable mixture, adding juiciness and freshness.
- Add Rice and Broth: Stir in the raw white rice to coat with flavors, then pour in the chicken broth, mixing well to combine.
- Boil and Simmer: Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15-20 minutes until the rice is tender and has absorbed the broth.
- Cook Shrimp: Place the raw shrimp over the cooked rice mixture, stir gently, cover, and cook for an additional 5 minutes until shrimp are opaque and firm.
- Add Scallions: Stir in the chopped scallions to add a fresh, sharp brightness to the dish.
- Final Seasoning: Taste and adjust salt or cayenne pepper levels for heat to suit your preference before serving.
Notes
- You can substitute white rice with brown rice but increase simmering time accordingly.
- Adjust cayenne pepper amount to control spiciness.
- Use a non-stick pot for easier deglazing and cleanup.
- For a gluten-free meal, ensure chicken broth is gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently.
