Vibrant skillet meal with smoky sausage, shrimp, peppers, and rice simmered in Creole sauce.
# What You’ll Need:
→ Proteins
01 - 8 oz andouille or smoked sausage, sliced
02 - 8 oz large shrimp, peeled and deveined
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
→ Rice & Liquids
08 - 1 cup long-grain white rice
09 - 1 2/3 cup low-sodium chicken broth
10 - 1 can (14 oz) diced tomatoes, undrained
→ Spices & Seasonings
11 - 1 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 1/2 tsp dried oregano
14 - 1/2 tsp cayenne pepper (adjust to taste)
15 - 1/2 tsp freshly ground black pepper
16 - 1 tsp salt (or to taste)
17 - 2 tbsp olive oil
18 - 2 tbsp chopped fresh parsley (for garnish)
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced sausage and cook until browned, about 3 to 4 minutes. Remove sausage from skillet and set aside.
02 - Add remaining olive oil to the skillet. Sauté diced onion, red and green bell peppers, and celery for 4 to 5 minutes until softened, then add minced garlic and cook for 1 additional minute.
03 - Stir in long-grain white rice, smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Cook for 1 minute, stirring to evenly coat the rice and vegetables with the seasoning.
04 - Return the browned sausage to the skillet. Add undrained diced tomatoes and low-sodium chicken broth. Stir well to combine and bring the mixture to a simmer.
05 - Reduce heat to low, cover the skillet, and cook for 20 minutes or until the rice is tender and most of the liquid is absorbed.
06 - Arrange peeled shrimp evenly over the rice mixture. Cover and cook for an additional 5 to 7 minutes, or until the shrimp are pink and fully cooked.
07 - Gently fluff the rice with a fork. Garnish with chopped fresh parsley and serve immediately.
