Quick Kielbasa and Shrimp Skillet Gumbo Rice
This Quick Kielbasa and Shrimp Skillet Gumbo Rice is the perfect dinner to feed a family on a budget during a busy weeknight. The creole flavors in this dish accentuate the smoky kielbasa and succulent shrimp perfectly. This will become a fast family favorite.
Ingredients
- 4 Cups Jasmine rice
- 2 Chicken bouillon cubes
- 2 Tablespoons butter
- 16 Ounces large shrimp peeled
- 1 + 2 Tablespoons lime juice
- ½ + 2 Tablespoons salt
- ½ + 1 Teaspoon black pepper
- ⅓ Cup vegetable oil
- 14 Ounces kielbasa
- 1 Green pepper
- 3 Tablespoons onion
- 5 Cloves garlic
- 16 Ounces frozen okra
- 14.5 Ounces canned diced tomatoes
- 1½ Cups chicken broth
- 2 Tablespoons creole seasoning
- 2 Teaspoons chili powder
- 1 Teaspoon dried oregano
- 1 Teaspoon garlic powder
- ½ Teaspoon crushed red pepper
Instructions
- Add the jasmine rice to the rice pot. Fill the rice pot with cold water and stir the rice around. Empty most of the water to reduce the amount of starch. You will fill and drain the rice pot a few times until the water is running fairly clear and is a lot less cloudy. It is important to rinse the rice as starch can make for a gummy or clumpy rice. The water will not be completely clear. Add cold water to just cover the rice and move the pot so that the rice is level. Place the tip of your index finger so that it's just barely covering the rice. Fill with water until the water level reaches the first joint of your finger. Add the chicken bouillon cubes. Cover the rice pot and follow the cooking instructions for your rice cooker.
- Using a large pan sprayed skillet, add butter. Once close to fully melted, add shrimp, 1 tablespoon lime juice, ½ tablespoon salt and ½ teaspoon black pepper. Cook the shrimp for 5 minutes, flipping halfway through. Cook until opaque in color and transfer the shrimp and butter into a bowl and set aside.
- Chop the kielbasa, green pepper, onion and garlic. Using the same frying pan, add vegetable oil, kielbasa, green pepper, onion and garlic. Stir for 3 minutes. Add the frozen okra and stir and allow everything to cook for an additional 8 minutes.
- Add the cooked rice and shrimp (butter and all) to the skillet. Add remaining 2 tablespoons lime juice, 2 tablespoons salt and 1 teaspoon of black pepper. Also, add canned diced tomatoes (including the juice), chicken broth, creole seasoning, chili powder, dried oregano, garlic powder and crushed red pepper. Stir constantly until everything is completely combined for 5 minutes. Serve and enjoy!
