Shrimp Sausage Rice (Print-Friendly Version)

# What You'll Need:

→ Proteins

01 - 10 to 12 shrimp, shells off and cleaned
02 - 1 pound ground sausage
03 - 1 pound ground beef

→ Grains

04 - 4 cups rice, cooked and cooled

→ Liquid

05 - 2 cups chicken broth

→ Vegetables

06 - 1.5 cups chopped bell peppers and onions

→ Fats and Oils

07 - 3 tablespoons vegetable oil, split up

→ Seasonings and Spices

08 - Pinch of cayenne, optional
09 - Salt, add as you like
10 - 1/2 teaspoon black pepper
11 - 1 teaspoon chili powder
12 - 1 teaspoon onion powder
13 - 1 tablespoon garlic powder
14 - 1 teaspoon thyme
15 - 3 teaspoons garlic, minced
16 - 1 tablespoon oregano
17 - 1 teaspoon seafood spice blend

→ Thickener

18 - 1/4 cup plain flour

# Step-by-Step Directions:

01 - Once everything’s mixed and heated through, add back in the shrimp. Give it a gentle stir, then grab some bowls and enjoy while it's piping hot.
02 - Scoop in your cooked rice. Stir until everything’s mixed up and let it cook a few minutes more to soak up all that goodness.
03 - Pour in the chicken broth. Let it come to a simmer while you stir here and there. In 5 to 7 minutes, it'll come together and thicken up a bit.
04 - Next, sprinkle over the oregano, thyme, both powders, chili powder, black pepper, a pinch of cayenne if you feel spicy, and a sprinkle of salt. Dust the flour right on top. Mix it in till everything looks coated.
05 - Add your chopped veggies and minced garlic to the pan. Cook ‘em for around 5 minutes, stirring once in a while. You’ll know they’re ready once the smell turns awesome and they’re soft.
06 - Pour in the rest of your oil and toss in both the ground beef and sausage. Break them into pieces as they cook, and stick with it until they’re nicely browned and no pink's left.
07 - Dust seafood seasoning over the shrimp. Heat 2 tablespoons oil in your big pan. Let the shrimp cook about 2–3 minutes on each side ‘til they turn pink and feel firm. Lift them out and set aside for later.

# Helpful Notes:

01 - Leftover rice works best and drinks up those spices nicely.
02 - Try switching shrimp for chicken or use turkey sausage for a lighter spin.
03 - Turn up or down the spice by tweaking cayenne or tossing in hot sauce as you like.
04 - Go veggie by using mushrooms and your favorite plant sausage instead of the meats.
05 - Seal extras in the fridge up to 3 days, or pop in the freezer for 2 months.
06 - Add a splash of broth or water when you rewarm on the stove so it stays moist.
07 - Great paired with crunchy salad, roast veggies, or something cold like a light beer, crisp wine, or iced tea.

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