Description
A bold and comforting skillet dish packed with smoky sausage, tender shrimp, colorful veggies, and served over creamy, cheesy rice.
Ingredients
- Smoked sausage: 12 ounces, sliced into rounds
- Shrimp: 1 pound, peeled and deveined
- Bell peppers: 2 (1 red, 1 yellow), diced
- Zucchini: 1 medium, sliced into half-moons
- Red onion: 1 small, chopped
- Garlic: 3 cloves, minced
- Olive oil: 2 tablespoons
- Cajun seasoning: 2 teaspoons
- Jasmine or long grain rice: 1 cup
- Chicken broth: 2 cups
- Cheddar cheese: 1½ cups, shredded
- Butter: 2 tablespoons
- Salt and pepper: To taste
Instructions
- Preheat Your Equipment: Heat a large skillet over medium-high heat. Also, warm a saucepan for the rice.
- Combine Ingredients: In the saucepan, add rice, chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 15–18 minutes until fluffy.
- Prepare Your Cooking Vessel: While rice cooks, heat olive oil in the skillet. Add sliced sausage and sear for 4–5 minutes until browned.
- Assemble the Dish: Add chopped onion, garlic, bell peppers, and zucchini to the skillet. Sauté for 5–7 minutes until veggies are tender-crisp. Sprinkle with Cajun seasoning.
- Cook to Perfection: Push veggies to the side, add shrimp, and cook 2–3 minutes per side until pink. Mix everything together and remove from heat.
- Finishing Touches: Once rice is done, stir in butter and shredded cheese until creamy. Season with salt and pepper to taste.
- Serve and Enjoy: Scoop cheesy rice into bowls and top with the sausage, shrimp, and veggie mixture. Garnish with chopped parsley or green onions if desired.
Notes
- Use smoked sausage like andouille for extra depth.
- Don’t overcook shrimp—add last and watch carefully.
- Shred cheese from a block for better melt quality.
- Customize the heat level by adjusting Cajun seasoning.