Skillet Shrimp, Sausage, and Rice

Skillet Shrimp, Sausage, and Rice

from goodhousekeeping.com
Dairy-free
35 min
4 servings
453 kcal / serving

Laced with loads of fresh veggies, like sweet bell pepper and tomatoes, this quick shrimp dish is a real weeknight winner.

Ingredients

  • 2 tbsp.olive oil
  • 6 oz.fully cooked andouille sausage
  • 1 mediumonion
  • 1red pepper
  • 2 clovegarlic
  • 1 c.long-grain white rice
  • ½ c.dry white wine
  • 2 tsp.creole seasoning
  • 1 ¾ c.low-sodium chicken broth
  • 12 oz.peeled and deveined shrimp
  • 12 oz.plum tomatoes
  • ½ c.fresh flat-leaf parsley

Directions

  1. 1

    Heat the oil in a large skillet over medium-high heat. Add the sausage and cook until browned, 1 to 2 minutes per side; transfer to a plate.

  2. 2

    Reduce the heat to medium, add the onion and cook, covered, stirring occasionally, for 4 minutes. Add the pepper and garlic and cook, stirring occasionally, until the vegetables are just tender, about 5 minutes more.

  3. 3

    Stir in the rice, then the wine and seasoning and bring to a simmer. Add the broth and bring to a boil. Reduce heat and simmer, covered, for 12 minutes.

  4. 4

    Fold the sausage into the rice mixture, then nestle the shrimp in the partially cooked rice and cook, covered, until the shrimp are opaque throughout and the rice is tender, 4 to 5 minutes more. Fold in the tomatoes and sprinkle with the parsley before serving.