Shrimp Sausage Rice (Printable Version)
# What You'll Need:
→ Proteins
01 -
10 to 12 shrimp, peeled and tails off
02 -
1 pound ground sausage
03 -
1 pound ground beef
→ Grains
04 -
4 cups rice, already cooked
→ Liquid
05 -
2 cups chicken broth
→ Vegetables
06 -
1.5 cups chopped onions and bell peppers, mixed up
→ Fats and Oils
07 -
3 tablespoons vegetable oil, use as needed
→ Seasonings and Spices
08 -
1 tablespoon dried oregano
09 -
1 teaspoon chili powder
10 -
1/2 teaspoon ground black pepper
11 -
3 teaspoons finely chopped garlic
12 -
1 teaspoon onion powder
13 -
1 teaspoon dried thyme
14 -
Pinch of cayenne, totally optional
15 -
Salt to your liking
16 -
1 teaspoon seafood seasoning
17 -
1 tablespoon garlic powder
→ Thickener
18 -
1/4 cup regular flour
# How to Make It:
01 -
Toss those cooked shrimp back in. Mix them around till spread out. Dish it up while it's still hot.
02 -
Dump in the cooked rice now. Stir it through and let everything bubble on low heat for about 5 minutes. This way, the rice can soak up all the good stuff.
03 -
Add the chicken broth, bring things to a gentle bubble. Let it simmer uncovered for 5 to 7 minutes, giving it an occasional stir, until things get a little thicker and flavors come together.
04 -
Throw in cayenne (if using), black pepper, oregano, onion powder, thyme, garlic powder, chili powder, seafood seasoning, and as much salt as you want. Dust the flour across and mix well so everything's coated.
05 -
Toss in chopped onions, peppers, and the minced garlic. Sauté for about 5 minutes, stirring, till things smell good and look soft.
06 -
Pour in the last tablespoon of oil if needed. Add sausage and beef to your big skillet, break it apart as it cooks on medium, and let it go till there's no pink left.
07 -
Mix seafood seasoning over the raw shrimp. Heat up 2 tablespoons oil in a large skillet over medium. Lay the shrimp in and cook each side 2-3 minutes so they're pink and just firm. Scoop them out and set aside for now.
# Additional Tips:
01 -
If you use leftover rice from the night before, it'll grab more flavor and won't turn mushy.
02 -
Don't have shrimp? Chicken works. Want to switch it up? Try turkey sausage.
03 -
Make it as hot or mild as you want, just tweak the cayenne or splash in some hot sauce.
04 -
Vegetarians can trade the meat for mushrooms and plant-based sausage and the dish still rocks.
05 -
Pop extra servings in the fridge for 3 days or freeze up to 2 months in a tight container.
06 -
Heat leftovers gently in a pan with a tablespoon of broth or water so they don’t dry out.
07 -
Goes great with crunchy salad, roasted veggies, or washed down with iced tea, crisp lager, or a cold glass of white wine.