I absolutely love this One Pot Sausage, Shrimp and Rice Recipe because it’s such a comforting, flavorful meal that comes together with minimal fuss. When you’re juggling a busy day but still want something hearty and satisfying, this dish feels like a total lifesaver. The combination of smoky sausage, tender shrimp, and fluffy rice all cooked in one pot means fewer dishes and more time to enjoy your meal.
What makes this One Pot Sausage, Shrimp and Rice Recipe stand out is how everything melds together into this rich, vibrant, and balanced dish. I remember the first time I tried making it—I was amazed at how the bell peppers and spices bring a brightness that pairs perfectly with the hearty sausage and seafood, making every bite a little celebration. You’ll find that it’s perfect for weeknight dinners or even serving guests because it’s quick, tasty, and impressive without all the hassle.
Why You’ll Love This Recipe
- All-in-One Pot Convenience: You’ll cut down on clean-up and cooking time by cooking everything in a single pot.
- Full of Flavor Layers: The paprika, cayenne, and oregano add depth that complements both sausage and shrimp perfectly.
- Flexible and Adaptable: This recipe is easy to tweak based on ingredients you have or your flavor preferences.
- Family Favorite: My family can’t get enough of this dish, making it a staple in my weekly dinner rotation.
Ingredients You’ll Need
Each ingredient here plays a part in building that perfect balance of smoky, savory, spicy, and fresh flavors. I always aim for fresh veggies and quality sausage, which really take this One Pot Sausage, Shrimp and Rice Recipe to the next level.
- Turkey kielbasa: Opt for turkey kielbasa for a leaner option that still packs plenty of smoky flavor.
- Olive oil spray: Perfect for lightly coating the pan without adding too much oil or fat.
- Bell peppers: I like using a mix of red and yellow for sweet flavor and vibrant color.
- Onion: Adds a natural sweetness that softens beautifully as it cooks down.
- Cherry tomatoes: Halved to soften and bring a subtle acidity that brightens the dish.
- Paprika: Smoked paprika, if you have it, will deepen the smoky notes even more.
- Oregano (dried): A little herbaceous lift to the overall profile.
- Onion powder: Boosts that background umami without extra chopping.
- Kosher salt: You’ll want to season throughout to balance flavors.
- Cayenne pepper: Adds a subtle kick—you can adjust to taste.
- White rice (uncooked): Regular long-grain white rice works best for fluffy, non-sticky results.
- Reduced sodium chicken broth: Opting for reduced sodium helps control saltiness while keeping the rice flavorful.
- Shrimp (raw, deveined): Fresh or thawed shrimp for that tender seafood bite.
- Scallions: Adds a fresh, crisp pop at the end for contrast.
Variations
I love making this One Pot Sausage, Shrimp and Rice Recipe my own by swapping in different seasonings or proteins depending on what I have. You can easily tweak it to suit your dietary needs or just to keep things exciting week to week.
- Spicy Kick: I once added extra cayenne and a splash of hot sauce for a fiery version that our friends couldn’t stop talking about.
- Vegetarian Swap: Replace sausage and shrimp with hearty mushrooms and roasted tofu for a plant-based spin.
- Using Brown Rice: I’ve tried brown rice before, but it requires longer cooking—just add extra broth and more simmer time.
- Seasonal Veggies: Swap bell peppers for chopped zucchini or fresh corn in summer for a fresh twist.
How to Make One Pot Sausage, Shrimp and Rice Recipe
Step 1: Brown that smoky kielbasa
Start by slicing your turkey kielbasa into thin rounds—about a quarter-inch thick works great. Heat your Dutch oven or large pot over medium-high and lightly spray with olive oil. Add the sausage slices and give them about 10 minutes to crisp up on the outside. You want that caramelized crust which really amps up the flavor, even though the sausage is already fully cooked. Just keep an eye so nothing burns—stir occasionally.
Step 2: Sauté the peppers and onions until tender
Next, dice your bell peppers and onion, then toss them into the pot with the sausage. Cook them down for about 10 minutes until they soften and release their natural sweetness. I always use this stage to scrape up and celebrate those flavorful browned bits stuck to the bottom of the pot—your wooden spoon is your best friend here. That fond is pure gold for building flavor in your dish.
Step 3: Spice it up and add the tomatoes
Once your veggies are tender, sprinkle in the paprika, onion powder, oregano, cayenne, and kosher salt. Toss it all together, letting those spices toast just a bit for extra aroma. Then, fold in the halved cherry tomatoes. Their juicy burst will balance the smoky and spicy notes, creating that wonderful flavor medley you’re aiming for in this One Pot Sausage, Shrimp and Rice Recipe.
Step 4: Add rice and broth, then simmer
Stir in the uncooked rice, coating it in those spices and veggies, then pour in the chicken broth. Give everything a good stir and bring the pot to a boil. Once boiling, cover your pot and lower the heat to a gentle simmer. This is where the magic happens! Let it cook for about 15-20 minutes until the rice is tender—be sure to taste-test, so you don’t under or overcook it.
Step 5: Add the shrimp and finish
After the rice is done, stir in the raw shrimp, cover again, and let it cook for another 5 minutes. The shrimp will turn opaque and firm up, signaling that it’s perfectly cooked. Finally, toss in the chopped scallions for that fresh crunch and pop of color, then taste and adjust your seasoning. Maybe a pinch more salt or an extra dash of cayenne if you want to turn up the heat—totally up to you.
Pro Tips for Making One Pot Sausage, Shrimp and Rice Recipe
- Use a Heavy-Bottomed Pot: I learned the hard way that a Dutch oven or heavy pot helps prevent burning and distributes heat evenly.
- Don’t Skip Scraping the Fond: Those browned bits are pure flavor — scraping them up when sautéing your veggies is essential.
- Taste Test Your Rice: Rice can cook unevenly depending on your stovetop and pot size; popping the lid to check doneness at 15 minutes saved me from mushy rice.
- Add Shrimp Last: Shrimp cooks super fast, so adding it at the very end keeps it tender, not rubbery.
How to Serve One Pot Sausage, Shrimp and Rice Recipe
Garnishes
I usually finish with freshly chopped scallions—they add that bright, fresh crunch I adore. Sometimes, I sprinkle a handful of chopped fresh parsley or a squeeze of lime juice for an extra pop that cuts through the richness.
Side Dishes
This recipe is a meal on its own, but I often pair it with a crisp green salad or roasted asparagus for a little green crunch. Simple garlic bread also works beautifully if you want to soak up every last bit of those savory juices.
Creative Ways to Present
For a dinner party, I like serving the One Pot Sausage, Shrimp and Rice Recipe family-style right from the pot in the center of the table—everyone digs in and the vibrant colors make it visually stunning. Or, plate it into shallow bowls with a sprinkle of fresh herbs and a drizzle of olive oil for a restaurant-style touch.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge where they last about 3-4 days. The rice tends to soak up some of the broth, so I usually loosen it up a bit with a splash of water or broth when reheating.
Freezing
This dish freezes surprisingly well! I portion it into freezer-safe containers and it reheats nicely, although I recommend eating frozen leftovers within 1-2 months for the best texture. Just thaw overnight in the fridge before reheating.
Reheating
I reheat leftovers gently on the stove with a splash of broth to keep the rice from drying out, stirring occasionally until warmed through. You can also microwave it covered with a damp paper towel, but you’ll want to stir halfway through to heat evenly.
FAQs
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Can I use other types of sausage in this recipe?
Absolutely! While turkey kielbasa keeps it lean, you can substitute with smoked pork sausage, andouille, or even chorizo to boost the spice and depth. Just remember that sausage types vary in saltiness, so adjust seasoning accordingly.
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Can I make this recipe gluten-free?
Yes! Since this One Pot Sausage, Shrimp and Rice Recipe uses naturally gluten-free ingredients like rice and fresh veggies, just make sure the sausage and broth you buy are labeled gluten-free to avoid any issues.
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Can I use frozen shrimp?
Definitely! Just thaw the shrimp completely before adding them to the pot to ensure even cooking. Adding frozen shrimp straight to the pot can make the cooking time uneven and the shrimp rubbery.
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What type of rice works best for this recipe?
Long-grain white rice works best because it stays fluffy and doesn’t clump too much during cooking. If you prefer brown rice, be prepared for a longer cooking time and more liquid to keep it tender.
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Can I make this in advance for meal prep?
Yes! This dish reheats really well and makes great leftovers. It’s perfect for meal prep because you can portion it out into containers and enjoy flavorful meals throughout the week with minimal effort.
Final Thoughts
This One Pot Sausage, Shrimp and Rice Recipe really feels like a warm hug in a bowl to me. It’s easy enough for a busy weeknight but impressive enough to share with friends and family. I love how it combines smoky, spicy, and fresh flavors all in one pot, making both cooking and clean-up super simple. I hope you enjoy making and sharing this as much as I do—there’s really something special about pulling a delicious one-pot meal from the stove and knowing it came together effortlessly.
Print
One Pot Sausage, Shrimp and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A flavorful one-pot meal combining turkey kielbasa, tender shrimp, and aromatic rice cooked with colorful bell peppers, cherry tomatoes, and a blend of spices. This easy, comforting dish is perfect for a hearty weeknight dinner with minimal cleanup.
Ingredients
Sausage and Protein
- 13 oz turkey kielbasa, sliced into 1/4″ rounds
- 1 lb raw, deveined shrimp
Vegetables
- 2 bell peppers, diced
- 1 onion, diced
- 1 pint cherry tomatoes, halved
- 3 scallions, chopped
Spices and Seasonings
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
Other Ingredients
- 1.5 cups uncooked white rice
- 3 cups reduced sodium chicken broth
- Olive oil spray
Instructions
- Prepare Kielbasa: Slice the turkey kielbasa into 1/4 inch thick rounds to ensure even cooking and flavor release during browning.
- Brown Kielbasa: Spray the bottom of a Dutch oven or large pot with olive oil spray and heat over medium-high. Add the kielbasa slices and cook for about 10 minutes until the outsides are browned and flavorful. Although fully cooked, browning enhances flavor.
- Add Vegetables: Dice the bell peppers and onion, then add them to the pot with the kielbasa. Cook for another 10 minutes, stirring occasionally, until the vegetables are tender.
- Scrape the Pot: Use the moisture released by the peppers and onions to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon to incorporate flavor.
- Add Spices & Tomatoes: Stir in paprika, onion powder, oregano, cayenne, and kosher salt. Then add the halved cherry tomatoes and mix everything well to distribute the spices evenly.
- Add Rice and Broth: Add the dry white rice to the pot, stirring to coat it with the vegetable and spice mixture. Pour in the reduced sodium chicken broth and stir again to combine all ingredients.
- Simmer the Rice: Bring the mixture to a boil, then cover the pot and reduce heat to a simmer. Cook for 15-20 minutes or until the rice is tender and has absorbed most of the liquid. Taste to confirm doneness.
- Cook the Shrimp: Add the raw, deveined shrimp to the pot. Stir gently, cover, and cook for an additional 5 minutes until the shrimp turn opaque and firm, indicating they are fully cooked.
- Finish and Garnish: Chop the scallions and toss them into the pot. Stir everything together well. Taste and adjust seasoning with additional salt or cayenne pepper as desired.
Notes
- WW Points: 9 points on the green plan, 8 points on the blue and purple plans.
- For a spicier dish, increase cayenne pepper to taste.
- Using a Dutch oven or heavy-bottomed pot helps prevent sticking and promotes even cooking.
- Ensure shrimp is added towards the end to prevent overcooking and maintain tenderness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
