One-Pot Rice with Shrimp and Sausage

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Arroz Con Camarones y Salchichas

Prep Time: minutes
Cook Time: minutes
Yields: Servings
Difficulty:

Ingredients

  • 3 tablespoons olive oil
  • 1 pound spicy chicken sausage about 3 to 4 links, sliced
  • 1 cup red onion (medium-size) or white onion, diced
  • 1 cup carrots diced
  • 1 large poblano pepper diced
  • 1 jalapeño minced
  • 2-3 cloves garlic minced
  • 1/2 cup Mexican chorizo sausage uncooked
  • 1 can fire-roasted tomatoes (14 oz)
  • 3/4 cup arborio rice or arroz bomba
  • 2 cups chicken broth
  • 1/2 cup dry white wine
  • 1 teaspoon smoked paprika
  • pinch saffron optional
  • 1 cup zucchini diced
  • 1 pound shrimp (use large shrimp) peeled and deveined
  • For Garnish
  • 2 red Fresno peppers sliced thin
  • 1/3 cup cilantro chopped
  • 1/4 cup chives finely chopped
  • Lime wedges
Difficulty:
Not sure what you want for dinner? How about this one-pot meal with rice, chicken sausage, shrimp and chorizo?

When I want to stretch my one pound of shrimp to feed more than three people, my favorite dish to prepare is rice with shrimp and sausage (arroz con camarones y salchichas). And to keep it on the lighter side, I really enjoy the chicken varieties of sausage that are in the market these days. They are so flavorful and make a great addition to any weeknight meal.

I often tell my friends that growing up in a traditional Mexican home, recipes prepared in a casserole dish were unfamiliar to me. Arroz con pollo is the closest thing to a casserole that I knew, except it is typically all cooked on the stovetop and not in the oven. This recipe is a one-pot dish! You add your ingredients layer by layer and in the end you have this beautifully seasoned dish that is good enough for your best dinner party.

Directions

  1. In a large dutch oven style pot, preheat 3 tablespoons of olive oil for 3-4 minutes at medium heat.
  2. Add the chicken sausage. Cook and brown, stirring as needed for 5 minutes. Transfer to a plate and set aside. 
  3. In that same pot, add the onions, carrots, poblano, jalapeño and garlic. Season lightly with salt and pepper and sauté for 5 minutes.
  4. Add chorizo and cook for 5-6 minutes. Add the fire-roasted tomatoes and cook for another 3 minutes.
  5. Add the rice and sauté for 2 minutes. Stir in the broth and white wine. Taste for salt and pepper. Add the chicken sausage back in. Bring to a boil, cover and reduce to a simmer.
  6. Cook for 10 minutes. Add in the zucchini and cook for 5 minutes. Add in the shrimp, gently pushing it down into the simmering broth. Cover and let cook for 6-8 minutes or until rice is done and shrimp is cooked through.
  7. Remove from heat and let stand for 5 minutes. Fluff rice with fork before serving to combine all of the ingredients. Garnish with fresno peppers, cilantro, chives and lime.

Chef Notes


If you're still not confident in cooking raw shrimp in rice dishes, here's a little trick. Poach your raw, clean shrimp in some salted boiling water for 5 minutes. Remove from hot water and place straight into a bowl of ice water. This will prevent the shrimp from cooking any longer. Drain the shrimp and add it to your rice recipe once you remove the rice from the heat. Cover and let stand for 10 minutes.

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Rating: 5
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Did you know?

Lime juice contains antioxidants that slow down the build up of plaque on artery walls.

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