Shrimp Sausage Rice Skillet 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.

SAUSAGE & RICE SKILLET

Steps:

• Heat oil in a skillet and add the celery. Cook for 2-3 minutes then add the bell pepper. Cook for an additional 2-3 minutes then add the onion. Cook this until onion is starting to turn translucent or become soft.
• Remove casings from sausages and add the ground pork/sausage to the skillet with the onion mixture and cook until no longer pink.
• Add the rice, mixing thoroughly into the sausage mixture and then add in the soup, chicken stock, & water.
• Bring to boil, then reduce heat to low and allow rice to cook. This should take around 15-20 minutes.
• Sprinkle with 3/4 of cheese and mix all together. Sprinkle remaining 1/4 of cheese on top let stand for 5 minutes.
• NOTE: I've only made this with Cream of Celery soup. From what I understand Cream of Mushroom will not work per original recipe's author. The Cream of Celery soup is essential to the flavor.

CAJUN SHRIMP & RICE SKILLET

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in a large skillet over medium high heat. Add the onion, garlic, and peppers and cook until softened, about 5 to 8 minutes.
• Season with half of the Cajun seasoning and then stir in the rice. Cook for about 1 to 2 minutes, stirring often. Add the chicken stock and bring to a simmer.
• Cover with a lid, place in the oven and cook until the stock has absorbed and the rice is tender, about 18 to 20 minutes. Carefully remove from the oven and remove the lid.
• Place the shrimp on top along with the remaining Cajun seasoning, and replace the lid. Return to the oven and cook for another 5 to 8 minutes or until the shrimp is fully cooked. Remove from the oven, remove lid and gently fold in the lemon juice and parsley. Garnish with sliced scallions and lemon wedges to serve.

CHINESE SAUSAGE AND SHRIMP FRIED RICE

Steps:

• Combine rice and water in a bowl and swish with your hands until water is cloudy. Drain and repeat several times until water is clear. Combine the rice with 11/4 cups water and cook, covered, over medium heat until tender, 25 to 30 minutes. Fluff and set aside.
• Combine shrimp and wine in a bowl and let stand 5 minutes. Heat vegetable oil in a skillet and stir-fry sausages and ginger for 4 to 5 minutes. Add shrimp and stir-fry just until partially pink, about 1 minute.
• Add cooked rice to skillet and mix gently. Form a well in the middle and pour in the eggs. Let them set a bit, then scramble by stirring occasionally. When they are soft set, stir them into the rice. Season with salt and pepper.
• Spread out the rice and let cook, undisturbed, until a crust forms, about 1 minute. Break up the crust and stir, then cook until another crust forms. Repeat 2 or 3 times. Stir in green onions and sesame oil.

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.

SHRIMP AND RICE SKILLET DINNER

Steps:

• Cook rice according to package directions in chicken broth and enough water to equal 2 1/2 cups liquid.
• Meanwhile, chop bacon and vegetables. Saute in a large skillet with butter.
• Add tomatoes, bay leaf, and parsley. Cover and simmer until vegetables are almost, but not quite, cooked to your liking. Add a few tablespoons water, as needed to keep everything moist.
• Wash shrimp. If they smell "fishy", soak for 5-10 minutes in salty ice-water, then rinse and drain.
• Add shrimp to skillet. Cover and cook on medium heat 3-5 minutes, depending on size of shrimp. Shrimp is done when it is no longer semi-transparent and has taken on a pinkish-orange color. Do not overcook, as this will make the shrimp shrink and become tough.
• Stir in lemon juice and cooked rice. If mixture looks too dry, add a few tablespoons of water. Season to taste with hot sauce and salt.

SHRIMP AND SAUSAGE SKILLET WITH VEGETABLES

Steps:

• peel and devein shrimp.
• throw them into pot.
• -Put 2.5 cups of water in pot.
• - Add 2 stalks chopped celery, 2 chopped carrots, 1 orange pepper chopped, and 1 yellow pepper chopped., 1 tablespoon minced garlic, and 3 bay leaves,.
• -Put pot on high and get water to a rapid boil. Cover pot while doing this.
• - Once boiling rapidly, reduce to low heat and let simmer for 45 minutes.
• -Strain pot and save sauce for later in recipe.
• Instructions for Main Recipe:.
• - Put skillet on medium-high heat.
• - coat pan in vegetable oil.
• - coat sausages in vegetable oil (use 1/2 of oil).
• - place shrimp on skillet.
• - Coat shrimp in black pepper and Cajun seasoning.
• - cook on one side 1.5 minutes.
• -Flip shrimp and repeat.
• Place shrimp in container and keep warm once done.
• - add peppers to skillet on medium-high heat.
• - cook 2 minutes.
• - Add sausages cook for 2 minutes on each side or until light brown- once done remove from pan and continue to add sausages until complete.
• - Add some garlic powder, cajun seasoning, and black pepper to sausages while cooking.
• - Remove peppers and place in container, once cooked- keep warm.
• - When sausages are done remove from pan.
• - Add shrimp back onto medium-high skillet.
• -Splash skillet with cooking wine and shrimp.
• - Add all sausages back into pan.
• - Add 3/4 cup shrimp stock.
• -Let cook for 2 minutes.
• - Combine shrimp, sausages, veggies, and stock in one large bowl and stir 50 times.