One Pot Sausage, Shrimp and Rice

• servings: 6 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

13 oz turkey kielbasa

olive oil spray

2 bell peppers

1 onion

1 pint cherry tomatoes (halved)

1 tsp paprika

1 tsp oregano (dried)

1/2 tsp onion powder

1/2 tsp kosher salt

1/4 tsp cayenne pepper

1 ½ cups white rice (raw, uncooked)

3 cups reduced sodium chicken broth

1 lb shrimp (raw, deveined)

3 scallions (chopped)

Directions

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.

Nutrition

• Serving Size: 1.5 cups, heaping
• Calories: 398 kcal
• Total Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Cholesterol: 223 mg
• Sodium: 1566 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 32 g