Name: Shrimp and Chicken Rice Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1 tablespoon olive oil; 1 lb chicken breast or thighs, cut into bite-sized pieces; 8-12 ounces chicken andouille sausage, sliced into ¼ inch thick rounds; 8-16 ounces large raw shrimp (peeled and deveined); 1 large onion, diced; 4-6 cloves garlic, roughly chopped; 3 ribs of celery, sliced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1/2 a jalapeno, finely chopped (more or less depending on heat tolerance); 1 1/2 cups extra long-grain white rice (or use basmati or jasmine); 2 heaping teaspoons smoked paprika; 1 teaspoon dry thyme; 1 teaspoon dry ground sage or oregano; ½ teaspoon ground mustard powder; 2 bay leaves; 14-ounce can of crushed tomatoes (or blend 1 ½ cups tomatoes in a blender); 3-4 cups of chicken broth (or shellfish broth); 1 teaspoon salt, more to taste; 1 teaspoon black pepper; Garnish: green onions and hot sauce

Description

This Shrimp and Chicken Rice Skillet is a flavorful one-pan meal featuring tender chicken, succulent shrimp, and a medley of vegetables, all cooked together with spices and rice.

Ingredients

Scale

1 tablespoon olive oil
1 lb chicken breast or thighs, cut into bite-sized pieces
8–12 ounces chicken andouille sausage, sliced into ¼ inch thick rounds
8–16 ounces large raw shrimp (peeled and deveined)
1 large onion, diced
4–6 cloves garlic, roughly chopped
3 ribs of celery, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 a jalapeno, finely chopped (more or less depending on heat tolerance)
1 1/2 cups extra long-grain white rice (or use basmati or jasmine)
2 heaping teaspoons smoked paprika
1 teaspoon dry thyme
1 teaspoon dry ground sage or oregano
½ teaspoon ground mustard powder
2 bay leaves
14-ounce can of crushed tomatoes (or blend 1 ½ cups tomatoes in a blender)
3–4 cups of chicken broth (or shellfish broth)
1 teaspoon salt, more to taste
1 teaspoon black pepper
Garnish: green onions and hot sauce

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Instructions

Heat olive oil in a large 12-inch skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Brown it, but no need to cook it through, lowering the heat if necessary. Scoop this onto a large plate.
To the same pan, add the sausage, browning both sides, then place it with the chicken. Add the shrimp and quickly brown both sides, giving it some color. Place it with the sausage and chicken.
To the same pan, add a little more olive oil. Add the onions and garlic and sauté over medium-high heat until fragrant and tender.
Lower the heat to medium, add the celery, bell peppers, and jalapeno, and stir until just softened. Add the rice, smoked paprika, thyme, sage or oregano, mustard powder, bay leaves, and give a good stir for one minute.
Stir in the crushed tomatoes and 3 cups of the chicken broth, then season with salt and pepper. Add the chicken, sausage, and any optional veggies. Wait to add the shrimp.
Bring to a simmer, cover, and cook over medium-low heat for 25-30 minutes, until the rice is perfectly tender. Stir every 7 minutes or so to prevent burning, adding more broth as needed.
When the rice is almost done, nestle in the seared shrimp. Continue cooking, covered, until the shrimp is cooked through and the rice is tender.
Adjust salt and pepper to taste. Serve with green onions and optional hot sauce.

Notes

*See notes regarding chicken broth.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 3g
Sodium: 1200mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 170mg