Description
A delicious one-pot meal featuring spicy shrimp, andouille sausage, and rice, perfect for any weeknight dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 12–16 ounces chicken andouille sausage, sliced into ½ inch thick rounds (or vegan sausage!)
- 1 large onion, diced
- 3 ribs celery, sliced
- 1 red (or green) bell pepper, large dice
- 1 jalapeno, finely chopped (or sub one small can green chilies)
- 4–6 cloves garlic, rough chopped
- 14-ounce can of crushed tomatoes
- 3 cups of chicken broth (or shellfish broth)
- 1 1/2 cups long-grain white rice (basmati or jasmine)
- 2 tablespoons fresh thyme (or 1 teaspoon dry thyme)
- 1 teaspoon dry oregano
- 2 bay leaves
- 1 teaspoon kosher salt, more to taste
- ½ teaspoon smoked paprika
- 2 teaspoons regular paprika
- ½ teaspoon cayenne pepper or chili flakes
- 1 tablespoon fish sauce (if using chicken broth)
- 8–16 ounces large raw shrimp (peeled and deveined, if frozen see notes)
- Optional additions: 1 cup fresh or frozen peas, 1 cup asparagus, 2 cups roasted veggies, or 1 can cooked chickpeas.
- Garnish: scallions, parsley, hot sauce
Instructions
- In an Instant Pot, using the saute function, heat oil, add sausage, and sauté for about 5 minutes or until browned.
- Add onion, celery, bell pepper, garlic and jalapeño, and cook, stirring frequently, about 3 minutes or until fragrant.
- Add tomatoes and their juices, broth, thyme, oregano, bay leaves, paprika, smoked paprika, salt, pepper, cayenne and fish sauce.
- Bring to a simmer and scrape up any browned bits from the bottom of the pot.
- Add the rice, give a good stir and set Instant Pot to HIGH pressure for 5 minutes.
- Let naturally release for 5 minutes, then manually release, covering steam spout with a kitchen towel.
- Stir in thawed shrimp and let this cook on “warm” setting for 5-7 minutes, adding peas and asparagus at the same time.
- When shrimp is done, taste for salt and spice level, adding more to taste.
- Garnish with sliced green onion and chopped parsley.
- In a large Dutch oven or heavy-bottomed pot, heat oil over medium heat.
- Add sausage, and brown each side until golden, about 5 minutes. Set the sausage aside.
- To the same pan, add the onion and sauté until fragrant and golden.
- Add celery, bell pepper, garlic and jalapeño, lowering heat to medium, and cook, stirring frequently, about 5 minutes or until tender.
- Return the browned sausage to the pan.
- Add rice, and stir about 3 minutes until lightly toasted.
- Add tomatoes and their juices, broth, thyme, bay leaves, paprika, smoked paprika, salt, pepper, cayenne and fish sauce.
- Scrape up any browned bits. Bring to a boil. Scrape up again. Reduce heat to low.
- Cover and cook for 20-45 minutes or until rice is tender.
- While the rice is cooking, season the shrimp with a little salt, pepper and smoked paprika, and give a quick sear.
- Once the rice is tender, nestle in the shrimp, asparagus and peas, cover and cook for 5-10 more minutes, until shrimp is cooked all the way through.
- Garnish with green onion, parsley and or hot sauce.
Notes
- Chicken broth can be substituted with shellfish broth for additional flavor.
- If using frozen shrimp, ensure that they are thawed before adding to the dish.
- Cooking time for rice may vary based on the type.
- Optional ingredients can be adjusted based on personal preference.
- Keep a close eye on the adjusting seasoning according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Instant Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg