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.
Ingredients
- 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
Directions
1
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.
2
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.
3
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.
looks great
When do you add the shrimp and sausage back to the pan? At the same time as the scallions and parsley I’m guessing?
Could you sub cubed chicken for the shrimp, or just leave it out? An allergy to shrimp, crab, and lobster make this deadly but delicious sounding!
I did this! I ended up just cutting up 2 skinless/boneless chicken breasts that I had already cooked. Would definitely cut the salt/taste more along the way but otherwise was a great dish.
So good! Lots of flavor, and came together quickly. Was a little greasy, but would make again!
So delicious. I used premade cajun seasoning (I know…for shame) because I had it on hand. A little greasy but nothing outrageous. So delicious.
Loved this! I don’t like shrimp, so I just doubled the sausage. Very spicy and flavorful. Great reheated as well!
Didn’t take a pic, but made this and it was really good! The whole family liked it and it had a reasonably good kick. Chilled out on the paprika a bit cause it seemed like an intense amount on the recipe. Will make it again, for sure!
Not going to lie I didn’t have faith in this recipe cause usually my Cajun cooking doesn’t turn out but this was perfect! Loved by me and my husband! Going to make again and again
This recipe is addicting. The flavors play together so well. We don’t add all 4 tablespoons of oil since the sausage creates a lot of oil itself (but our cast iron pan is smaller than the one in the picture).
My family will eat anything if I tell them it’s a “Chrissy” recipe. This recipe was a winner. I had to make some revisions because oldest daughter doesn’t like sausage and middle daughter is scared of bell pepper… but even substituting rotisserie chicken and broccoli… still a WINNER. This dish will be in the rotation for sure. (I did cut the oil down by about 1-2 Tablespoons…don’t be mad Chrissy… the recipe didn’t suffer at all!)
This is incredibly delicious!! My feedback is it’s says it serves 6; that’s only a half cup serving and I guarantee you’ll want more!
My hubby graduated from Tulane and tends to be a lover and THE household authority on authentic, delicious “New Awlins” cuisine. I followed the recipe exactly as written and this was out of this world for him! We have made more bagged and put in the freezer to have several time a month now. Well done on this Craving, Chrissy! <3
This was amazing. I used half of cayenne suggested and simple mild turkey kielbasa. We had 2 perfect mangos that were perfect paired with this.
Made this last night and it was fantastic!
Made this for dinner last night and doubled down on the sausage – would love to try it again with the shrimp at a later date. Initially tried to cut the salt in half but wound up needing it just to flavor up the rice a bit more. Also tried with thyme instead of oregano – Would definitely make again following the recipe guidelines more closely next time but overall was a win 🙂
I just did my own spin on this using what I had on hand / was able to find in our corona-ravaged local market — used your template for seasoning & construction, Chrissy, but then WENT OFF and improvised! I used yellow & green onions, leeks, fresh parsley, and then tripled down on my pork: sliced linguiça, crumbled hot Italian sausage, and bacon (because let’s be honest: when is bacon EVER a wrong choice?) Pretty down with the results! Def gonna be happily stuffing myself with this for days.
Made this and the whole family loved it! Substituted a red bell pepper because my store was all out of green and it was still so good! Just make sure to set time aside to chop all the ingredients up!
Made this last night. I’m the only one in my house that eats seafood so I made it with one chicken breast and andouille sausage. It was super yum!
This was so good. Seriously one of my favorite recipes. My whole family loved it, which is very rare. It’s definitely spicy, but very flavorful.