Cajun/Creole

Shrimp and Sausage Rice Skillet Recipe

Picture this: plump shrimp, smoky andouille sausage, vibrant bell peppers, and aromatic rice coming together in a symphony of flavors that’ll leave you craving for more.

Why make this dish, you ask? Well, beyond its delightful taste, this recipe is a culinary masterpiece that brings together simplicity and sophistication. It’s a weeknight wonder that transforms your ordinary ingredients into an extraordinary dining experience. Plus, who can resist the allure of a one-pan meal that minimizes kitchen cleanup while maximizing flavor?

Ingredients:

  • 1 ⅓ cups uncooked Long Grain White Rice
  • 2 ⅔ cup Chicken Broth
  • 1 lb. Large or Jumbo Shrimp, peeled and de-veined
  • 4 tbsp. Butter
  • 1 – 2 Garlic Cloves
  • 1 – 2 Bell Peppers (any color)
  • 1 – 2 Andouille Sausage
  • Green Onions
  • Salt and Pepper, to taste
  • The Level Up Series A Rub (or your preferred seasoning)

Step-by-Step Guide:

  • In a skillet, melt 2 tablespoons of butter over medium heat.
  • Season the shrimp with The Level Up Series A Rub or your preferred seasoning.
  • Add the seasoned shrimp to the melted butter, ensuring full contact with the skillet surface.
  • Cook for about 1.5 minutes on each side or until the shrimp turns opaque. Remove and set aside.
  • Add the remaining 2 tablespoons of butter to the skillet.
  • Slice the Andouille sausage into quarters and add it to the skillet. Cook until it releases its flavor.
  • Add sliced bell peppers and diced garlic. Stir and cook until the vegetables are slightly softened.
  • Add green onions for additional flavor. Stir to combine.
  • Place the cooked shrimp back into the skillet and mix everything together.
  • Add uncooked rice to the skillet. Stir and let it toast for about 2 minutes.
  • Pour in chicken broth, ensuring all ingredients are well combined.
  • Bring the mixture to a boil, then reduce the heat to a simmer.
  • Cover the skillet and let it simmer for approximately 20 minutes. Stir occasionally to prevent sticking.
  • After 20 minutes, remove the lid and let the rice sit for a few minutes to dry out slightly.
  • Serve the Shrimp and Sausage Rice Skillet in bowls, garnishing with additional green onions if desired.

Expert Tips and Tricks:

  • Use a well-seasoned cast-iron skillet for optimal flavor.
  • Don’t overcook the shrimp; they cook quickly and can become rubbery if left on the heat for too long.
  • Customize the seasoning to your liking; The Level Up Series A Rub offers a perfect blend, but feel free to experiment.

Variations:

  1. Spicy Kick: Add red pepper flakes for a fiery twist.
  2. Creole Fusion: Incorporate Creole seasoning for a Southern-inspired flavor.
  3. Mediterranean Twist: Include olives, cherry tomatoes, and feta cheese.
  4. Asian Fusion: Swap the seasoning for soy sauce and ginger, add snow peas and water chestnuts.
  5. Cajun Delight: Embrace Cajun seasoning, andouille sausage, and okra.
  6. Lemon Herb Infusion: Add lemon zest, thyme, and parsley for a fresh taste.
  7. Coconut Paradise: Introduce coconut milk and curry powder for a tropical twist.
  8. Mexican Fiesta: Use taco seasoning, corn, and black beans.
  9. Heritage Blend: Combine your favorite family spices for a personalized touch.
  10. Surf and Turf Upgrade: Add small beef strips alongside shrimp for a surf and turf experience.

What to Serve It With:

  1. Steamed White Rice
  2. Garlic Bread
  3. Crusty French Baguette
  4. Quinoa
  5. Side Salad with Balsamic Vinaigrette
  6. Grilled Vegetables
  7. Coleslaw
  8. Avocado Slices
  9. Cornbread
  10. Cilantro Lime Rice

Storage Tips:

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. To reheat, add a splash of broth to maintain moisture and avoid dryness.

Family Gatherings Quantity:

For a family gathering, double or triple the recipe based on the number of guests. This recipe serves approximately 4-5 people, so adjust accordingly.

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Jerk Chicken Wings

Ingredients

Instructions

  1. Place the oil, orange juice, lime juice, onion, jalapeño, brown sugar, garlic, ginger, black pepper, thyme, paprika, allspice, salt, nutmeg, cinnamon, and cayenne in a large resealable plastic bag and shake to combine.

  2. Add the chicken wings, squeeze out as much air as possible, and seal the bag. Massage the marinade into the wings and refrigerate for at least 2 hours and up to overnight.

  3. Preheat the grill to medium-high heat, about 400°F (200°C).

  4. Place the chicken wings on the grill and discard the marinade. Grill, turning every 10 minutes, until the chicken skin is crispy and golden and the wings have an internal temperature of 165°F (74°C), about 40 minutes. Serve.

Hey family,

My name is Aaron Brown. You can call me “A.B.”

My mission is to help you level up the process of making your favorite mealswith my video tutorials and recipe guides,plus my tried-and-true spices, cookware, and more that make every meal special.

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