Shrimp Rice Mix (Print-Friendly Version)
# What You'll Need:
→ Proteins
01 -
12 peeled and cleaned shrimp
02 -
1 pound ground sausage
03 -
1 pound ground hamburger
→ Grains and Liquids
04 -
Chicken broth, 2 cups (Better Than Bouillon works well)
05 -
4 cups cooked white rice
→ Vegetables
06 -
A cup and a half mix of chopped onions and bell peppers
→ Oils and Fats
07 -
3 tablespoons vegetable oil split up
→ Seasonings and Spices
08 -
A pinch of cayenne pepper
09 -
Half teaspoon salt, taste and change if needed
10 -
1 teaspoon chili powder
11 -
One tablespoon dried oregano
12 -
1 teaspoon black pepper, add more if you want
13 -
A teaspoon onion powder
14 -
Three teaspoons minced garlic
15 -
1 teaspoon seafood seasoning
16 -
A tablespoon garlic powder
17 -
1 teaspoon dried thyme
→ Thickener
18 -
Quarter cup all-purpose flour
# Step-by-Step Directions:
01 -
Put the seafood seasoning all over the shrimp and leave it for now.
02 -
Cook shrimp in 2 tbsp of oil over medium-high heat. Fry each side for 2 to 3 minutes until shrimp curl into a C shape. Take shrimp out and keep warm.
03 -
Add 1 tablespoon oil to the pan and brown the hamburger and sausage until color shows.
04 -
Throw in chopped bell peppers, onions, and minced garlic. Cook till meat is fully browned and veggies soften up.
05 -
Mix in oregano, thyme, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne. Stir real good.
06 -
Sprinkle flour on top and keep stirring. Slowly pour chicken broth while stirring to stop lumps. Let it cook low and slow for 5 to 7 minutes till it thickens a bit.
07 -
Add rice to the pan and let it cook for 5 more minutes so flavors blend.
08 -
Put shrimp back into the skillet and mix everything gently. Heat it through for 2 to 3 minutes.
# Helpful Notes:
01 -
Using rice that's already cooked helps get it done faster and keeps the texture right.