One of my favorite ways to get dirty is this skillet rice. It’s filled with sausage, green peppers, and a VERY healthy dose of Cayenne pepper to remind that you’re not in Blandville anymore. You could use cauli rice here, or quinoa, but few things are more satisfying than actually using up all the rice leftovers from a blowout night of Chinese takeout.
- 6 tablespoons vegetable oil
- 6 ounces smoked spicy kielbasa sausage, diced
- 8 ounces peeled, cleaned shrimp, diced
- 1 jumbo green bell pepper, seeded and diced
- 1 jumbo onion, diced
- 2 tablespoons minced garlic
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 2 teaspoons dried oregano
- 1 teaspoon cayenne pepper (or more to taste)
- ½ teaspoon freshly ground black pepper
- 3 cups cooked rice (type of your choice, just not risotto rice)
- 1 cup chopped green onions
- ½ cup finely chopped fresh parsley
Heat 2 tablespoons of the vegetable oil in a 12-inch cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring occasionally, until charred and caramelized, 5 to 6 minutes. Season the shrimp with salt, add it to the sausage and cook, stirring, until the shrimp is just cooked through, 1 to 2 minutes.
Remove the sausage and shrimp to a plate, then add the remaining 4 tablespoons oil to the skillet and add the onions and peppers, crank the heat up to medium-high and cook, stirring, until the onions are slightly caramelized around the edges and the peppers are softened, 10 to 11 minutes. Add the garlic and cook, stirring, 2 more minutes. Add the paprika, salt, oregano, cayenne, and blackpepper and cook, stirring, until fragrant, 2 minutes.
Add the rice and cook, stirring, until the rice takes on the color of the spices, 3 to 4 minutes. Stir in the shrimp and sausage along with the green onions and parsley, then season with more salt and cayenne to taste and serve hot.