Description
This Sausage, Shrimp, and Rice Skillet is a hearty one-pot meal blending smoky turkey kielbasa, succulent shrimp, and tender rice cooked with vibrant bell peppers, cherry tomatoes, and aromatic spices. Perfect for a flavorful and comforting dinner that comes together easily on the stovetop.
Ingredients
Scale
Meats 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 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: 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 flavorful, allowing fat to render and enhance the taste.
- Add Vegetables: Dice the bell peppers and onion, then add them to the pot with the kielbasa, building 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 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 evenly incorporate the spices 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, mixing everything well to combine.
- Boil and Simmer: Bring the mixture to a boil, then cover the pot, reduce heat to a simmer, and cook 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 the seasoning by adding extra salt or cayenne pepper to achieve your preferred level of heat before serving.
Notes
- Use turkey kielbasa for a leaner sausage option; regular kielbasa will also work.
- Adjust cayenne pepper to control spice level.
- Ensure shrimp is deveined and peeled for best texture.
- Using reduced sodium chicken broth helps control the saltiness of the dish.
- This one-pot dish can be garnished with fresh parsley or a squeeze of lemon for extra brightness.
