Shrimp N Chicken Sausage Rice Bowl Recipes

SHRIMP SAUSAGE RICE SKILLET

Steps:

• In a large skillet, over medium high heat, heat oil and add sausage. Cook, stirring occasionally, until slightly brown.
• Add jalapenos, onions, celery, and garlic. Cook until onions are translucent and vegetables are tender.
• Add chicken broth and rice, bring to a boil, reduce heat to medium.
• Cover with lid and let cook until rice begins to soften.
• Mix in shrimp and cook until shrimp is pink in color and no longer translucent.
• Add tomato sauce and seasonings. Reduce heat, stir, cover, and cook for 15 minutes.

CHICKEN SAUSAGE AND SHRIMP FRIED RICE

Steps:

• .Cook the rice and keep it aside. Chop the carrot,spring onion into small dices (separate the green color part for garnishing )and mince garlic.
• Slice chicken sausages into small pieces. Heat a pan/wok on medium heat drizzle a bit of oil, scramble three eggs, transfer it to a bowl and set aside.
• Add a little more oil again on the same pan and add diced white color part of spring onion, minced garlic, sliced sausage and shrimp, saute until the shrimp turns to pink and the sausage is cooked,add salt to taste and stir-fry thoroughly.
• .Add the cooked rice and Chinese broccoli/gai lan,diced carrot and stir-fry thoroughly until the vegetable is tender crisp.
• At this point, you can add soy sauce.
• Then add the scrambled eggs stir quickly until all ingredients mix together, and remove from heat.
• Garnish with green color of spring onion and coriander leaves.

ONE POT SAUSAGE, SHRIMP AND RICE

Steps:

• Slice the kielbasa into 1/4" rounds.
• Spray the bottom of a Dutch oven (or large pot) with olive oil spray and turn the heat onto medium high.
• Add the kielbasa slices and cook them for about 10 minutes. They are fully cooked, but we are looking for the outsides to get brown and the flavor to render.
• Dice the peppers and onion and add them to the pot with the kielbasa after the 10 minute cooking time.
• Cook the peppers and onion for 10 minutes or until tender.
• Use the moisture from the peppers and onions to pick up the burnt bits from the bottom of the pot, and use your wooden spoon to scrape them up.
• Add the paprika, onion powder, oregano, cayenne and salt.
• Half the cherry tomatoes and add them to the pot. Stir to combine.
• Add the dry, uncooked rice and stir to combine. Add the broth and stir again.
• Bring this mixture to a boil and then cover the pot, and reduce to simmer.
• Cook for 15-20 minutes or until the rice is cooked and tender (taste to be sure).
• Add the shrimp to the pot, stir to combine, and cover again. Cook for another 5 minutes or until the shrimp is opaque and firm.
• Chop the scallions and toss to combine.
• Taste for seasoning: add more salt if desired, or more cayenne for heat.

SHRIMP AND SAUSAGE AND CHICKEN GUMBO

Steps:

• Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
• Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
• Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
• Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
• Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
• Discard bay leaves. Season gumbo with salt and pepper to taste.

MEXICAN CHICKEN AND SHRIMP RICE BOWL

Steps:

• To season chicken and shrimp: In large bowl, toss chicken and shrimp with fajita seasoning. Add lime juice and lime zest. Toss and set aside.
• To stir-fry vegetables: In large skillet, bring 2 tablespoons oil to a sizzle. Add garlic, pepper and onion. Stir-fry for 4 to 5 minutes or until vegetables are soft and slightly charred. Remove to plate.
• To cook chicken and shrimp: Wipe out pan. Add remaining oil. Heat over medium-high heat until oil sizzles. Add chicken and shrimp. Stir-fry for 3 to 4 minutes or until shrimp is pink and chicken is crispy brown. (Note: If you're worried about overcooking shrimp, cook separately.) Season with salt and pepper. Return vegetables to pan. Stir. Reduce heat to keep warm.
• To prepare beans: Rinse and drain black beans. Heat in microwave or on stove top until warm.
• To assemble: Place 1 cup rice in bowl. Squeeze a little lime juice on top. Spoon on 1/2 cup beans. Add one-quarter of chicken/shrimp mixture and shredded cheese. Add topping as desired.

CHICKEN, SHRIMP, AND SAUSAGE STEW

Steps:

• In a large Dutch oven, saute sausage for about 4 minutes or until browned.
• Transfer sausage to a large bowl.
• Sprinkle chicken thighs with salt and pepper.
• Add chicken to Dutch oven and saute until browned on each side.
• Transfer chicken to the bowl with the sausage.
• Discard all but 1 tablespoon of drippings.
• Add onions and peppers to Dutch oven; saute for 15 minutes or until soft and golden brown.
• Add garlic, oregano, thyme and paprika; saute for 2 minutes.
• Return sausage and chicken to Dutch oven.
• Add tomatoes with juice, chicken broth, and wine.
• Bring mixture to a boil.
• Reduce heat; cover and simmer for 25 minutes or until chicken is cooked.
• Uncover pot and simmer for 40 minutes or until chicken is very tender and liquid is reduced to desired consistency.
• Add shrimp and simmer about 5 minutes or until no longer pink.
• Season to taste with salt and pepper.

SMOKED CHICKEN SAUSAGE AND RICE BOWL RECIPE BY TASTY

Steps:

• In a medium-sized pan, sear sausage. In another bowl, add veggies and season with salt and pepper.
• Add vegetables to sausage and saute. Once cooked, remove from heat and mix well with rice until combined thoroughly.
• Serve warm.

CARIBBEAN SHRIMP & RICE BOWL

Steps:

• For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions., Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes., Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.