One Pot Sausage Shrimp Rice

One pot sausage shrimp and rice is a dish that brings a colorful and cozy meal to the table with almost no fuss. This recipe lets you layer smoky turkey kielbasa and sweet peppers into fluffy rice and juicy shrimp all in one pot, building rich flavor without needing a long list of steps or cookware. When I need a dinner that feels special but does not keep me tied to the stove, this is the dish I turn to every time.

I first made this dish for a busy weeknight when I craved something hearty yet fresh and my family devoured it so fast I had no leftovers. Now it is a regular request for both quick dinners and relaxed weekends.

Ingredients

• Turkey kielbasa: Look for a smoked sausage with natural casing for the best snap and flavor

• Olive oil spray: Keeps things lighter while still helping the sausage brown

• Bell peppers: Any colors work just choose firm glossy peppers to add sweetness and brightness

• Onion: Go for a yellow or sweet onion that is heavy for its size for best flavor

• Cherry tomatoes: Choose juicy tomatoes that are deep red or orange with a fragrant smell

• Paprika: Adds smokiness try to find a Spanish smoked type for depth

• Oregano dried: Rub it between your fingers first to release flavor choose an aromatic brand

• Onion powder: Gives that mellow background note read labels for pure onion content

• Kosher salt: Larger crystals help season evenly opt for a clean-tasting version

• Cayenne pepper: Brings gentle heat use more or less to suit your spice preference

• White rice: Uncooked long grain rice yields a fluffy result make sure to rinse before adding for best texture

• Reduced sodium chicken broth: Adds savory depth with less saltiness select a box or homemade broth with clear labeling

• Shrimp: Raw and deveined is quickest to use look for shrimp that are firm with no smell

• Scallions: Fresh green onions for finishing find ones with crisp greens and no wilting

Step-by-Step Instructions

Slice the Kielbasa:

Cut the sausage into quarter inch thick rounds making sure each slice is even for consistent browning

Brown the Sausage:

Spray the bottom of your Dutch oven or large pot lightly with olive oil spray and place over medium high heat. Add the slices of sausage and cook for about ten minutes stirring occasionally until the edges turn golden brown and some fat has rendered out

Sauté the Vegetables:

Dice your bell peppers and onion then add them to the browned sausage in the pot. Cook everything together for ten minutes until the onions are translucent and the peppers have softened using a wooden spoon to scrape any flavorful browned bits from the bottom

Season the Base:

Add paprika onion powder oregano cayenne pepper and kosher salt directly into the pot. Stir thoroughly to coat all the vegetables and sausage letting the spices bloom for two to three minutes

Add the Tomatoes and Rice:

Halve the cherry tomatoes and toss them in. Pour the uncooked rice over the mixture and stir until every grain is well coated

Pour in Broth and Simmer:

Add the reduced sodium chicken broth then stir once more. Increase the heat and bring the pot to a boil then cover and reduce to a gentle simmer. Let it cook for fifteen to twenty minutes until the rice is just tender and the liquid has mostly absorbed

Cook the Shrimp:

Uncover the pot and add the raw shrimp stirring gently to fold them into the rice. Cover again and let everything cook for another five minutes or until the shrimp turns opaque and curls up

Finish and Serve:

Chop fresh scallions and sprinkle them over the dish. Taste and adjust seasoning with more salt or cayenne for extra heat as needed. Scoop big portions into bowls and serve hot

Save

Shrimp is always my favorite part in this recipe since my daughter loves fishing trips and seeing her face light up when we add the shrimp is a memory I never want to forget. When we make this as a family we each take a turn stirring the pot which turns dinner into a joyful event.

Storage Tips

Transfer any leftovers to an airtight container once cooled and store in the fridge for up to three days. Reheat gently with a splash of extra broth to keep the rice moist and plump. For longer storage the dish can be frozen in individual portions for easy lunches but I recommend adding the shrimp fresh when reheating for best texture.

Ingredient Substitutions

If you do not have turkey kielbasa use regular smoked sausage or even sliced chicken sausage. Any color of bell peppers works well. If you are out of cherry tomatoes sub in one can of diced tomatoes just be sure to drain them well. Brown rice can be swapped for white but it will take a bit longer to cook and may need extra broth.

Serving Suggestions

Serve this dish straight from the pot family style or with a side of simple green salad for freshness. Add a wedge of lemon or a sprinkle of hot sauce to each bowl if you want a little zing. Cornbread or a crusty baguette make great companions to soak up any extra juices.

Cultural or Historical Context

This one pot meal draws inspiration from Jambalaya a staple of Louisiana Creole cooking known for its blend of sausage rice and seafood. The recipe uses familiar supermarket ingredients to give you a little taste of southern comfort no matter where you live.

Frequently Asked Questions About Recipes

→ Can I use a different sausage instead of turkey kielbasa?

Absolutely, smoked or andouille sausage both work well and add their own distinctive flavor.

→ Is it possible to substitute brown rice for white rice?

You can use brown rice, but increase the simmering time and add extra broth as needed for tenderness.

→ How can I make this dish a bit spicier?

Increase the cayenne pepper or use a spicier style of sausage to boost the heat level.

→ Should shrimp be added raw or cooked?

Add raw, deveined shrimp at the end to avoid overcooking. They cook quickly and stay tender this way.

→ Can leftovers be reheated?

Yes, gently warm leftovers on the stovetop or in the microwave, adding a splash of broth if needed.

→ What vegetables pair best with this dish?

Bell peppers, onion, and cherry tomatoes add a sweet and tangy balance, but zucchini or celery can be added, too.