The hubs and I absolutely loved this dish! It is definitely a hearty, stick-to-your-bones kinda meal. During these cold winter evenings, it’s so nice to have a filling, warm dish like this one. And it was PACKED with flavor!
Of course another one of my favorite things about this dish is that it’s a “one pot” recipe. It’s so simple, only takes about 35 minutes to make, and requires very little cleanup! That’s exactly what I need after a long day of work! And it really was crazy delicious. The next day, if I’m excited about eating leftovers, I know it was a great meal…and I could hardly wait to eat these leftovers! One thing to be aware of is you need a BIG skillet for this recipe. Mine (pictured above) is 10 inches wide and 4 inches deep, and it was really not even big enough to stir all the ingredients together. So unless you have a huge skillet, you might want to try a deeper pot.
- 1 small onion, diced
- 1 pound of smoked sausage, sliced
- 1 teaspoon of Lawry's Seasoned Salt
- 2 tablespoons of olive oil
- 2 tablespoons of butter
- 2 cups of extra long grain rice, uncooked
- 4 cups of low sodium chicken broth
- 2 cups water
- 1 pound of peeled and deveined uncooked shrimp
- Black pepper to taste
- In a large pot, sauté onions, sliced sausage and seasoned salt in olive oil and butter until onions are softened.
- Add uncooked rice to pot and sauté for 2-3 minutes.
- Add chicken broth and water to pan, bring to a boil, then cover and simmer about 30 minutes until rice is tender.
- Once rice is tender, stir in uncooked shrimp and let cook through, about 2-3 minutes.
- Season with black pepper and additional seasoned salt, if needed.
Source: No. 2 Pencil