One Pot Sausage, Shrimp, and Rice for Cozy Weeknight Comfort

Some meals just have a way of wrapping you up in warmth, and this one pot sausage, shrimp, and rice dish does exactly that. It’s the kind of dinner that fills the kitchen with a rich aroma, the smoky scent of sausage mingling with garlic and paprika, teasing you even before you sit down. I remember the first time I made it—I was a bit distracted by a phone call and almost let the rice cook too long, but that slightly overcooked bite ended up being comfort food gold. The shrimp, cooked gently on top, stays tender and juicy, a perfect contrast to the bold sausage. It’s simple, but it feels special in a way that makes you want to linger at the table.

What I love most about this dish is that it’s a complete meal in one pot—no juggling pans or last-minute side dishes. The flavors meld beautifully as it simmers, and there’s something satisfying about spooning out a serving that’s part spicy, part savory, and just a little sweet from the tomatoes. It’s cozy, without fuss, and has become my go-to for nights when I want something hearty but don’t want to spend forever in the kitchen.

• All-in-one cooking saves time and cuts down on cleanup, making it ideal for busy weeknights.
• The combination of sausage and shrimp offers a nice balance of smoky and delicate flavors.
• It’s rich and filling, but not heavy—though I usually plan for leftovers because it’s just that good.
• The recipe is straightforward — and that’s kind of the point. No complicated steps or fancy equipment needed.
• It’s spicy enough to keep things interesting, but you can easily dial back the heat if needed.

If you’re a bit nervous about cooking seafood, don’t sweat it. This dish is forgiving, and the shrimp cooks right on top of the rice so you can keep an eye on it without any extra effort.

One Pot Sausage, Shrimp, and Rice

Print Recipe

A flavorful and hearty one pot meal combining spicy sausage, succulent shrimp, and perfectly cooked rice, all simmered together with aromatic vegetables and spices for an easy and delicious dinner.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4

Ingredients

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1 tablespoon olive oil
12 ounces smoked sausage, sliced into 1/2-inch pieces
1 medium yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 cup long grain white rice, rinsed
1 1/2 cups chicken broth
1 (14.5 ounces) can diced tomatoes, undrained
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Salt, to taste
Black pepper, to taste
12 ounces raw shrimp, peeled and deveined
2 green onions, sliced, for garnish
Fresh parsley, chopped, for garnish

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Instructions

Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add sliced smoked sausage and cook until browned, about 5 minutes. Remove sausage with a slotted spoon and set aside.
In the same pot, add diced onion and green bell pepper. Sauté until softened, about 4 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Stir in rinsed rice and cook for 2 minutes, stirring frequently to lightly toast the rice.
Pour in chicken broth and diced tomatoes with their juice. Stir in smoked paprika, dried thyme, cayenne pepper, salt, and black pepper.
Return the browned sausage to the pot and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and most of the liquid is absorbed.
Place raw shrimp on top of the rice mixture, cover, and cook for an additional 5-7 minutes, or until shrimp are pink and opaque.
Remove from heat and let sit covered for 5 minutes.
Fluff the rice with a fork and gently stir to combine the shrimp and sausage evenly.
Garnish with sliced green onions and chopped fresh parsley before serving.

Don’t worry about having the perfect pan—any large, heavy-bottomed pot or deep skillet will do just fine. When serving, I like to add a simple green salad or some crusty bread to soak up all the juices. Sometimes I swap out the smoked sausage for a milder version or add a pinch more cayenne if I’m feeling bold, though I haven’t tested every variation. You could also toss in some frozen peas or corn for a pop of color and sweetness, but honestly, the classic combo is tough to beat.

FAQ

Can I make this ahead of time? Yes, leftovers keep well in the fridge for a few days. Just reheat gently so the shrimp doesn’t get rubbery.

What if I don’t like spicy food? You can reduce or omit the cayenne pepper without losing the dish’s character.

Is it okay to use frozen shrimp? Absolutely, just thaw and pat dry before adding them in.

Give this one pot meal a try—it’s made for those evenings when you want dinner without the drama. Once you taste that smoky, savory blend with the tender shrimp, it might just become your new favorite.