Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups chicken broth (or vegetable broth for a lighter option)
- 200g raw shrimp, peeled and deveined
- 150g smoked sausage, diced (substitute with chorizo or vegetarian sausage if preferred)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 3 tablespoons vegetable oil or olive oil
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
- 1 teaspoon Worcestershire sauce (optional but recommended)
Instructions
- Rinse the rice under cold water until the water runs clear. This removes excess starch and helps keep the rice fluffy.
- In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and the liquid absorbed. Remove from heat and let it sit covered for 5 minutes.
- While the rice cooks, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the diced smoked sausage and cook until browned and slightly crisp, about 5 minutes. Remove the sausage and set aside.
- In the same skillet, add the remaining tablespoon of oil. Toss in the chopped onion, celery, and green bell pepper. Sauté until softened and fragrant, about 5-7 minutes. Stir in the garlic and cook for another minute.
- Add the smoked paprika, dried thyme, cayenne pepper, salt, and black pepper to the vegetables. Stir well to coat everything in the spices.
- Next, add the shrimp to the skillet. Cook for 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook — shrimp can get rubbery fast!
- Return the browned sausage to the skillet and mix everything together. Pour in the Worcestershire sauce if using, and give it all a good stir to combine.
- Gently fold the cooked rice into the skillet mixture, making sure everything is evenly distributed. Cook for another 2-3 minutes to allow the flavours to meld.
- Turn off the heat and sprinkle freshly chopped parsley over the top for a bright finish.
- Serve hot, perhaps with a wedge of lemon on the side for an added zing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
