Ingredients
- 1 ½ tablespoons olive oil
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 jalapeno pepper, seeded and chopped, or more to taste (Optional)
- 3 cloves garlic, minced
- 2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained
- 2 ⅓ cups chicken broth
- 1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
- 1 (12 ounce) package fully cooked hot Italian sausage, cut into 1/4-inch thick slices
- 1 pound raw small shrimp, shelled and deveined
Why You'll Want This Again
A comforting blend of rich flavors and hearty ingredients. The combination of shrimp and sausage creates a perfect balance of spice and savoriness. It warms you up and satisfies your cravings for something both filling and flavorful.
Tips To Improve This Recipe
- Use fresh seafood when possible for the best taste and texture.
- Stir the roux constantly and cook it slowly to achieve a deep, nutty flavor without burning.
- Add the shrimp towards the end of cooking to keep them tender and prevent overcooking.
- Stir the roux constantly and cook it slowly to achieve a deep, nutty flavor without burning.
- Add the shrimp towards the end of cooking to keep them tender and prevent overcooking.
Directions
Gently heat some oil in a large pot over medium-high heat. Toss in the onion, bell pepper, and jalapeno, and cook until they soften, about 5 minutes. Then add the garlic and cook for another minute until it smells amazing. Drain the liquid from the canned tomatoes into the pot, then chop the tomatoes up on a cutting board and add them in. Pour in the chicken broth, rice mix, and seasoning packet. Cover the pot and bring everything to a boil, then lower the heat and let it simmer until the rice is tender, which should take around 25 minutes. Next, stir in the sliced sausage and let it simmer for 5 more minutes. Finally, add the shrimp and cook just until they turn bright pink and opaque, about 3 minutes, then you’re ready to serve.
What To Serve With This Dish
Serve over steamed white rice for a classic experience. Garnish with chopped green onions and fresh parsley to add color and brightness. A side of crusty bread or cornbread works well to soak up the delicious sauce.
How To Refrigerate This Dish
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much. This dish also freezes well for up to two months—thaw overnight in the fridge before reheating.
