Ingredients
Scale
- 1 pound medium shrimp, peeled and deveined
- 1 pound smoked sausage, sliced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 green onions, sliced for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the diced onion, bell pepper, and celery. Sauté until the vegetables are soft, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the rice, ensuring it’s well coated with the oil and vegetables. Cook for about 2 minutes to toast the rice slightly.
- Pour in the chicken broth, and add the cayenne pepper, smoked paprika, salt, and black pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.
- After 15 minutes, add the shrimp and browned sausage to the skillet. Cover and cook for an additional 5-7 minutes, until the shrimp is pink and cooked through.
- Remove from heat and let the dish sit, covered, for 5 minutes to allow the flavors to meld.
- Garnish with sliced green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International