One pot sausage, shrimp and rice is a dish reminiscent of Jambalaya. Everything cooks in one pot and comes together so easily; the flavors build on each other as each component cooks. Smoky turkey kielbasa, peppers, onion, fluffy white rice, and fresh shrimp are the main stars of this show. With a good amount of seasoning and some fresh scallions, this dish is flavorful and a nice change up from your usual dinner routine, but you won’t be stuck in the kitchen for hours. One pot sausage, shrimp and rice is sure to please!
What will I need to make one pot sausage, shrimp and rice?
The main ingredients you will need for this recipe are as follows:
- turkey kielbasa
- I use the Hillshire Farms brand of turkey kielbasa.
- You can use pork or beef kielbasa, too, but this is a lower calorie and lower fat option. I find that the turkey kielbasa tastes exactly like the other varieties, except it’s a tad less greasy. This is a great protein option, and this is coming from someone who has sworn off turkey bacon and turkey sausage for life!
- olive oil spray
- bell peppers
- cherry tomatoes
- You can sub in canned diced tomatoes, just make sure to drain off the excess liquid, or your rice will be too watery. If you keep the liquid, reduce the chicken broth by about 1/2 cup.
- onion powder
- kosher salt
- cayenne pepper
- This recipe suggests 1/4 tsp of cayenne pepper to control the heat, but if you like spicier foods, you can add more to your taste preference.
- white rice
- The rice should be uncooked and raw. Total rice volume required for this recipe is 1.5 cups of uncooked rice. This will feed six people. A suggested serving of uncooked rice is about 1/4 cup, so 1.5 cups is perfect for six people.
- reduced sodium chicken broth
- uncooked shrimp
How to make one pot sausage, shrimp and rice
Cooking the sausage, peppers and onion
To make this dish, start out by slicing the kielbasa into 1/4″ rounds. Add olive oil spray to the bottom of a Dutch oven or large pot, and set the pot over medium high heat. Add the kielbasa slices and cook them for about 10 minutes, stirring frequently. We are just looking for the sausage to brown and release some of its flavor, since it is fully cooked already. After the 10 minutes, dice the peppers and onion and add them to the pot with the kielbasa with more olive oil spray. Cook the peppers and onion for another 10 minutes, until they are tender. As the peppers and onion cook, they will release some water and will allow you to pick up some of the burnt bits on the bottom of the pot (this is packed with flavor!). Gently scrape the bottom of the pot with your wooden spoon to bring the burnt bits up.
The remaining ingredients
Next, half the cherry tomatoes and add the spices to the pot, along with the halved cherry tomatoes. (Note: if you are using canned diced tomatoes, drain the liquid off. If you do not drain the liquid off, reduce the broth amount by 1/2 cup). Stir to combine. Add the uncooked, raw rice, and toss it around with the other ingredients to pick up some flavor. Then, add the chicken broth and stir to combine. Bring this mixture to a boil, and then cover the pot and reduce the heat to simmer. Cook the mixture covered for 15-20 minutes or until the rice is tender (you will have to taste to see!).
After the rice is cooked, add the raw shrimp and stir to combine. Cover the pot again and let the shrimp cook for another 5 minutes or until cooked, firm and opaque. Then, chop the scallions and stir them in.
This dish is great on its own, or you can serve it with a refreshing side salad or veggie.
One Pot Sausage, Shrimp and Rice
- dutch oven or large pot
- 13 oz turkey kielbasa
- olive oil spray
- 2 bell peppers
- 1 onion
- 1 pint cherry tomatoes, halved
- 1 tsp paprika
- 1 tsp oregano, dried
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 1.5 cups white rice, raw, uncooked
- 3 cups reduced sodium chicken broth
- 1 lb shrimp, raw, deveined
- 3 scallions, chopped
- Slice the kielbasa into 1/4" rounds.
- Spray the bottom of a Dutch oven (or large pot) with olive oil spray and turn the heat onto medium high.
- Add the kielbasa slices and cook them for about 10 minutes. They are fully cooked, but we are looking for the outsides to get brown and the flavor to render.
- Dice the peppers and onion and add them to the pot with the kielbasa after the 10 minute cooking time.
- Cook the peppers and onion for 10 minutes or until tender.
- Use the moisture from the peppers and onions to pick up the burnt bits from the bottom of the pot, and use your wooden spoon to scrape them up.
- Add the paprika, onion powder, oregano, cayenne and salt.
- Half the cherry tomatoes and add them to the pot. Stir to combine.
- Add the dry, uncooked rice and stir to combine. Add the broth and stir again.
- Bring this mixture to a boil and then cover the pot, and reduce to simmer.
- Cook for 15-20 minutes or until the rice is cooked and tender (taste to be sure).
- Add the shrimp to the pot, stir to combine, and cover again. Cook for another 5 minutes or until the shrimp is opaque and firm.
- Chop the scallions and toss to combine.
- Taste for seasoning: add more salt if desired, or more cayenne for heat.
- 9 WW points (green)
- 8 WW points (blue and purple)
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