How to Cook Perfect Shrimp and Sausage Rice in Just 1 Pan!

Hey , welcome back to my channel .

Check it out .

Look today you guys already seen the thumbnail .

You didn't read that title .

So listen , I'm gonna show you guys how easy it is to make a shrimp and sausage rice skillet , right ?

And look , I'm gonna cut right into it .

You know , these are so easy .

I'm gonna give you guys some gems when I'm doing it .

So just come on here right now .

We just go over the ingredients , you know , right here .

Look , we got rice , we got green onions , we got smoked sausage butter , broth , shrimp .

And then I want you guys to look , look at the size of the shrimp , nice size shrimp .

You can do whatever size you , you know you like and you still got the handle on them .

I'm gonna leave the handle on normally when I cook , I take these off , right ?

But I just like the way it is .

You know , this turns like a different color than the flesh .

It just makes the dish look , you know , super pretty right over here .

We got garlic , then we got some bell peppers , right ?

You can do whatever colors you would like I don't have any green , so I didn't use no green , right ?

But this is gonna be right here is gonna be the real level of , this is my season , right ?

Just go great on shrimp .

Uh All your fish poultry , you know , things like that .

Hey , so with that being said , let's get it .

Ok .

So the first thing we wanna do is we wanna go ahead and start with our butter , right ?

I'm gonna go ahead and let this melt .

Once this is , you know , all the way down , then I'm gonna go ahead and put my shrimp in , right .

So while we waiting for that to melt , you know what I mean ?

I'm gonna go ahead and add my seasoning to it like this and just work it in just a little bit .

Don't forget shrimp is really , really , really absorbing right ?

That flesh , you know what I mean ?

It takes on the profile of this nicely .

We're gonna add some more once we start cooking it too .

But I want you guys just to take a look at this right here .

Look at that one .

I'm gonna go ahead and just add this here .

And what I wanna do is make sure all of my shrimp has full contact with , you know , with the surface of the skillet .

One thing I like about these skillet , listen , the heat dispersement and as they cook , if you pay attention to the shrimp , you see how open this one is right here as it starts to cook , it'll start closing up .

Right .

So we'll let these go like this and then the next time I'll be flipping them over only takes about , I'm gonna say these are kind of like a little bit on the low side .

So I wanna go about a minute and a half and then I'll flip them over .

All right .

So when they're ready , you just wanna go ahead and just take them out .

I use a paper towel on a , a plate .

I'm using a paper plate .

Like I tell everybody I'm the one here in this kitchen .

So any time I can reduce my dishes , I do .

You don't wanna overcook them .

You know what I mean ?

So about three minutes , four minutes max that should cover both sides and you'll come up with something like this .

Yes , sir .

Ok .

So now you wanna add your other piece of uh butter that's two tablespoons .

What you see down here ?

That's the seasoning that was down there .

You know what I mean ?

I went ahead and adjusted my , my fire , you know , so it'd be a little lower , you know what I mean ?

Right .

Don't worry .

That's where all our flavor is .

So we gonna let that work and guess what folks , we're gonna come with these , we got our butter in here .

We got a little fine on here .

We're gonna let some of the bell peppers .

Right .

I like for them .

To be soft and to have a little bit of a texture with them .

Now , I wanna tell you guys this , think about if we were , if we were doing uh a fried , you know , fried rice , right ?

Your skillet , fried rice .

They're really about the same .

Except for the fact that we doing our rice the way I'm gonna do it like this , right ?

But you can go to your refrigerator .

So you got leftover chicken , you got leftover steak , any of that , all of that can go in here .

You can brown , uh , chicken , you can do whatever you wanna do .

Clear out your refrigerator , you know what I mean ?

And uh of budget , friendly , friendly meals , you know what I mean ?

So if you want a budget , you know what I mean ?

And or are you looking to feed a lot of people ?

You wanna just double the recipe ?

This right here , this recipe right here is good for about five people .

You know what I mean ?

You can get five hearty , you know , uh bowls out of this .

So once I got this going , you gotta see the way it is right now .

Like I said , I don't wanna reduce it where it's like super soft .

I wanna still keep some of the colors because it look pretty .

Ok ?

So look , look what I'm doing .

I'm cutting my slices down and cutting those into quarters , right ?

Reason I'm doing that because I'm trying to add this to it right now and let some of this , some of the flavor from the sausage , you know , marinade in there and then I'm gonna go ahead and come with my garlic .

But look at my ingredients folks .

This is stuff that you guys probably already have or should have in some out of your refrigerator right now .

Keep sauces .

You wanna keep garlic .

Always keep bell peppers , all colors .

You know what I mean ?

Uh green onion .

If you don't have my uh seasoning go , let's go out and grab it .

I promise you look at the comments on it when they buy it , people come back and tell you how good it is .

It's a great blend , you know .

Uh if not , you uh look down in the description box below , I'll have everything in there for you guys to use , you know , for what you have at the house , right ?

So we'll add this and we just work this around , let that heat up .

So a lot of times when we use green onions , right ?

We always use this in .

You know what I mean ?

For like the garnish and the flavor too , but there's nothing wrong with using this look .

I'm gonna add this right now because I wanna add a little bit of flavor from the onion , right ?

Just a little bit like this .

What we're doing is building layers folks now now that we have it , we're getting close now like I said , I don't wanna cook the veggies all the way down .

I can see some of the grease and everything coming off of the smoked sauces .

That's fine .

Now , check this out .

We're gonna come right over the top .

Dust this like that on the right .

This is the part to put a smile on my face and before I mix it right , I want you guys to pay attention right there .

Look at that right there .

How are you ?

If you don't have one of these folks get yourself one .

Now you give it a mix .

I'm loving this , right ?

We don't wanna burn it or garlic , right ?

So you notice I put it on top now we just move this around like this .

I got my heat just right .

Folks make me almost wanna pat myself on the back .

You know , a lot of times we have the heat too high and stuff like that .

But you see this , this is what you want right now .

I'm getting ready to come with my rice , right ?

Because we're gonna like give it a little toast and we're gonna let some of them flavors get in there the same way .

So take a look , you'll see it all starting to come together , you'll see the flavor because you can see it's white right after I get through mixing all of this together .

You know what I mean ?

We're gonna let some of that rice get in contact with that , this cast iron you know what I mean ?

Just toast up just a little bit and you guys tell me what you think .

OK , so look , I usually toast , I'm gonna say for about two minutes maybe .

And then after that , you know what I mean ?

You can see there's no more white , so everything has been absorbed right now .

You wanna come with your broth and , and if you look at that color , you know what that means ?

I mean , that's a whole lot of flavor .

Now , I'm gonna go ahead and turn my fire up because I wanna bring it up to a boil .

Once I get it up to a boil , then I'm gonna reduce down to a simmer and then I'm gonna add a lid on .

If you guys don't have a lid for the , you don't know whatever pan you're using , just get yourself uh some aluminum foil , just lay it over the top of it .

You see it starting to boil .

I like to run my spatula or even if I got a square edge wooden spoon down at the bottom because we wanna make sure nothing stick .

But I gotta tell you this too .

I'm using my cast iron .

This is my favorite one .

This is my baby right here .

It's whale , right ?

So I'm gonna reduce this down to a simmer now that I have a simmering , that's what we want .

We're gonna cook this for about 20 minutes .

Ok ?

So look after 20 minutes .

I did look at it after about 10 minutes and I ran my spa across the bottom of it and make sure nothing was sticking right .

So that over that way , you know what I mean ?

I could just take this , look at this .

You wanna take the top off , you know , you wanna let it air out , you know , stuff like that .

So it'll dry out a little bit .

So it's not so soft and like gummy like , but this right here .

Look at that , see that steam coming over there .

But guess what folks , you remember these , we reintroduce these back to into the skillet right now .

We just go across and look , the heat is gonna warm these back up , right ?

And they're gonna be fired .

Talk to me down in the comment section below .

What else would you add to this or add to yours that doesn't make it over the top ?

OK , folks .

So look , come on in here .

You guys get to look at it again , you know what I mean ?

Uh this is fire , you know what I'm really , really big on that presentation .

Folks .

Listen , if it look good that just make it even taste even better , right ?

This right here is something you would order like at the restaurant in the out .

It looked great .

It tastes great and don't forget the full ingredient list will be done in the description box below with all of the links , right ?

So with that being said , I'm gonna go ahead and get me some .

I didn't need to like sneak up on this or have me anything .

I already know what this is about right here .

So let me uh take some of you because I see some sauces over here too just to make sure I get enough .

Right ?

So how did hit y'all with this ?

Cheers ?

OK .

Remember we left the handle on .

Hm .

This is fine .

No , hold on .

OK .

Hey , I always say it like in probably like about every four or five videos I got the best job in the world I get to create , make and most of all I get to taste , right ?

So let's talk about the flavor profile .

This right here for those of you guys who got it .

Listen , I wanna say thank you to everybody that does have it .

You guys have been doing .

Uh I just wanna say thank you .

You know what it's been moving , you know what I mean ?

But there's so many other people that don't have it .

Listen , there's a lot of good seasons out there .

This is just another one .

I love this profile right now .

You can change this profile on this right here .

We could have put creole kit and then make put creole in front of it .

Then it would have been a creole sausage .

You would have been a creole shrimp and sausage rice skillet , right ?

You can make it occasion if you wanted to have a little bit more of that bite to it .

You know what I mean ?

Uh You guys do whatever you think about in your mind and just put it in here .

I just gave you guys the base , but this right here , I promise you even if you got kids , this is very , very kid friendly , nice , friendly uh profile on it .

And uh I want you guys to try it .

Let me know what you think when you come back , hit me down in the comment section below and let's get active with them comments , right ?

So listen , if you're new to my channel , let me take this time to say , hey , thank you for watching this video .

Don't forget to like smash that subscribe button and tell everybody out there .

Listen , there's a channel out here that's simplifying these recipes and taking the mystery out of cooking .

And with that being said , folks , I'm gonna get me a real bowl .

I'm gonna get a fork or a spoon and I'm gonna throw down with that .

I'm out peace .