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With sausage, shrimp, veggies, rice + all the best signature flavors, all made in ONE POT! So good with the easiest clean up!
Say hello to another speedy weeknight favorite here, with maximum flavor and just one pot to clean.
Packed with shrimp, andouille sausage, peppers, basmati rice (or any other long grain rice), and a handful of oh-so-lovely pantry spices for that bold flavor, this comes together very fast. And the leftovers taste even better the next day, not that there will be much left on the dinner table in my opinion.
And this recipe can easily be made your own – no shrimp, add chicken, less sausage, more veggies – you can do all of the things.
Serve with a light salad and crusty bread for a full, rounded out meal.
TOOLS FOR THIS RECIPE
CAN I USE DRY HERBS INSTEAD?
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
CAN I SUB OUT THE SHRIMP?
Absolutely. This recipe is incredibly versatile, and you can use any kind of protein to your liking such as boneless, skinless chicken breasts (or thighs), or even leftover shredded rotisserie chicken.
1 ½ tablespoons vegetable oil1 (12.8-ounce) package smoked andouille sausage, thinly sliced1 small sweet onion, diced1 red beller pepper, diced1 green bell pepper, diced1 ½ cups basmati rice4 cloves garlic, minced1 ½ teaspoons sweet paprika1 ½ teaspoons dried oregano1 teaspoon onion powder1 teaspoon dried thyme1 bay leafKosher salt and freshly ground black pepper, to taste3 ½ cups chicken stock1 (14.5-ounce) can petite diced tomatoes1 ½ tablespoons tomato paste1 teaspoon hot sauce1 ½ pounds medium shrimp, peeled and deveined2 tablespoons chopped fresh parsley leaves
Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add sausage, onion and bell peppers. Cook, stirring occasionally, until vegetables are tender, about 4-5 minutes.Stir in rice, garlic, paprika, oregano, onion powder, thyme and bay leaf until fragrant, about 1-2 minutes; season with salt and pepper, to taste.Stir in chicken stock, diced tomatoes, tomato paste and hot sauce. Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 15 minutes.Stir in shrimp; season with salt and pepper, to taste. Cook, covered, until pink and cooked through and rice is tender, about 5 minutes. Stir in parsley.Serve immediately.
