Shrimp Sausage And Rice Food

SHRIMP SAUSAGE RICE SKILLET

Steps:

• In a large skillet, over medium high heat, heat oil and add sausage. Cook, stirring occasionally, until slightly brown.
• Add jalapenos, onions, celery, and garlic. Cook until onions are translucent and vegetables are tender.
• Add chicken broth and rice, bring to a boil, reduce heat to medium.
• Cover with lid and let cook until rice begins to soften.
• Mix in shrimp and cook until shrimp is pink in color and no longer translucent.
• Add tomato sauce and seasonings. Reduce heat, stir, cover, and cook for 15 minutes.

ONE POT SAUSAGE, SHRIMP AND RICE

Steps:

• Slice the kielbasa into 1/4" rounds.
• Spray the bottom of a Dutch oven (or large pot) with olive oil spray and turn the heat onto medium high.
• Add the kielbasa slices and cook them for about 10 minutes. They are fully cooked, but we are looking for the outsides to get brown and the flavor to render.
• Dice the peppers and onion and add them to the pot with the kielbasa after the 10 minute cooking time.
• Cook the peppers and onion for 10 minutes or until tender.
• Use the moisture from the peppers and onions to pick up the burnt bits from the bottom of the pot, and use your wooden spoon to scrape them up.
• Add the paprika, onion powder, oregano, cayenne and salt.
• Half the cherry tomatoes and add them to the pot. Stir to combine.
• Add the dry, uncooked rice and stir to combine. Add the broth and stir again.
• Bring this mixture to a boil and then cover the pot, and reduce to simmer.
• Cook for 15-20 minutes or until the rice is cooked and tender (taste to be sure).
• Add the shrimp to the pot, stir to combine, and cover again. Cook for another 5 minutes or until the shrimp is opaque and firm.
• Chop the scallions and toss to combine.
• Taste for seasoning: add more salt if desired, or more cayenne for heat.

CAJUN SHRIMP AND RICE

Steps:

• Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Add sausage; cook, stirring, until browned, about 5 minutes. Transfer to a plate. Reduce heat to medium; add remaining oil, onion, celery, bell pepper, garlic, and 1/2 teaspoon salt. Cook, stirring, until vegetables are soft and golden, about 8 minutes.
• Add tomatoes and rice; cook over high heat, stirring, 1 minute. Return sausage with any juices to skillet. Stir in broth; bring to a boil, then reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Season shrimp with salt and pepper; arrange in a single layer atop rice. Cover; cook until bright pink, 4 minutes. Uncover; let stand 10 minutes. Fluff with a fork and sprinkle with scallions.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

SHRIMP AND SAUSAGE WITH SAFFRON RICE

Steps:

• Heat the oil in a large frying pan over medium hight heat. Add the sausage and brown on both sides - about 5 minutes total. Reduce heat to medium and add the onion. Cook, stirring occasionally, for 5 minutes.
• Drain off the grease. Add the broth and rice and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Stir in the shrimp, cover, and cook for an additional 5 minutes. Remove from heat.
• Season with salt and pepper.

SHRIMP & SAUSAGE WITH SAFFRON RICE

Steps:

• Heat the oil in a wok or large saucepan over med high heat.
• Add sausage and brown about 5 minutes total.
• Reduce heat to medium and add the onion.
• Cook, stirring occasionally for 5 minutes.
• Spoon off most of the fat.
• Add wine and cook for 2 minutes.
• Add broth, saffron, and rice and bring to a boil.
• Reduce heat, cover, and simmer for 15 minutes.
• Stir the shrimp and peas into the rice, cover, cook for another 5 minutes.
• Season with salt and pepper.
• Garnish with the fresh cilantro.

DIRTY RICE WITH SAUSAGE AND SHRIMP

Steps:

• Heat oil over medium-high heat in a deep, heavy skillet with a close-fitting cover.
• Add diced onion, celery, diced bell pepper, and garlic, and saute until well-browned, stirring often.
• Add sausage and chicken livers. Cook, stirring often, until sausage is well-browned.
• Add reserved liquid from mushrooms and scrape bottom of pan.
• Add thyme, red pepper flakes and black pepper. Stir in mushrooms, chopped onion, and chopped bell pepper. Cook until onions are slightly softened.
• Stir in rice. Cook, stirring, about 1 minute.
• Add stock, stir, and add shrimp.
• Reduce heat to very low. Cover tightly and simmer until liquid is absorbed and rice is cooked, about 40 minutes.
• Let stand 5 minutes before serving.