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Rice with Juicy Shrimp & Sausage – A Southern-Inspired One-Pot Favorite

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A hearty, one-pot dish filled with smoky sausage, tender shrimp, and seasoned rice—perfect for weeknights or gatherings.

Ingredients

Scale

  • 1 ½ cups long-grain white rice

  • 1 lb large shrimp, peeled and deveined

  • 12 oz andouille sausage, sliced

  • 1 small onion, diced

  • 1 green bell pepper, diced

  • 1 red bell pepper, diced

  • 2 celery stalks, chopped

  • 3 cloves garlic, minced

  • 1 (14.5 oz) can diced tomatoes

  • 3 cups low-sodium chicken broth

  • 1 tsp smoked paprika

  • ½ tsp dried thyme

  • ¼ tsp cayenne pepper (adjust to taste)

  • 1 bay leaf

  • Salt and black pepper, to taste

  • 2 tbsp olive oil

  • Optional: chopped parsley or green onions for garnish

Instructions

  • Heat 1 tbsp olive oil in a Dutch oven. Brown sausage slices for 5–7 minutes. Remove and set aside.

  • Add more oil if needed. Sauté onion, celery, and bell peppers for 6–8 minutes. Add garlic and cook 1 minute more.

  • Stir in tomatoes, paprika, thyme, cayenne, salt, and pepper. Simmer for 2–3 minutes.

  • Add rice, stir to coat, then pour in broth. Add bay leaf. Bring to boil, reduce heat, cover, and simmer 18–20 minutes.

  • Fold in sausage and top with shrimp. Cover and cook for 5–6 minutes until shrimp is pink.

  • Remove from heat, discard bay leaf, fluff rice, and garnish if desired.

Notes

  • Use brown rice for added fiber (adjust cook time and liquid).

  • For extra seafood flavor, use shrimp stock.

  • Store leftovers in fridge up to 3 days or freeze for 2 months.

Find it online: https://feasttrove.com/rice-with-juicy-shrimp-sausage-a-southern-inspired-one-pot-favorite/