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Skillet filled with spiced sliced sausage, pink shrimp, and fluffy white rice, garnished with green scallions

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One-Pot Sausage, Shrimp, and Rice with a Butter-Lemon Finish

Recipe by Chloe Davis

This vibrant, Jambalaya-inspired skillet dinner builds incredible depth in a single pan, finishing with a glossy lemon-butter swirl that coats every grain of rice. By blistering the tomatoes and toasting the rice in the rendered sausage fat before adding the broth, you get a richly spiced, separate-grain texture that never turns mushy.

  • Total Time50 minutes
  • Yield6 servings 1x

Ingredients

Scale

Base & Aromatics

  • 1 tablespoon olive oil
  • 14 ounces (400g) smoked sausage (such as Andouille or Kielbasa), sliced into ¼-inch rounds
  • 1 medium yellow onion, chopped
  • 1 large red bell pepper, chopped
  • 1 pint (10 oz / 280g) cherry tomatoes, whole or halved
  • 3 large cloves garlic, minced

Rice & Spices

  • 1 ½ cups (300g) long-grain white rice, rinsed and drained
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (adjust for heat preference)
  • 2 ½ cups (600ml) low-sodium chicken broth

Seafood & Finishing Touch

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons unsalted butter, cut into small cubes
  • ½ lemon, juiced (about 1 ½ tablespoons)
  • 4 scallions, thinly sliced

Instructions

  1. Sear the sausage: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced sausage in an even layer and cook for 4 to 5 minutes, stirring occasionally, until the edges are deeply browned and the fat has rendered.
  2. Sauté the vegetables: Add the chopped onion, red bell pepper, and cherry tomatoes to the pot. Sauté for 5 to 6 minutes. Let the natural moisture from the vegetables help you scrape up any browned bits from the bottom of the pot. Cook until the onions are translucent and the tomatoes just begin to soften and burst.
  3. Toast the rice: Reduce the heat to medium. Stir in the minced garlic, smoked paprika, thyme, kosher salt, onion powder, and cayenne pepper, cooking for 1 minute until highly fragrant. Add the rinsed rice, stirring constantly for 1 to 2 minutes to lightly toast the grains and coat them in the spiced oil.
  4. Simmer: Pour in the chicken broth and give the mixture one final stir to ensure nothing is sticking to the bottom. Bring the liquid to a rolling boil, then cover the pot tightly with a lid and reduce the heat to low. Let it simmer undisturbed for 15 minutes.
  5. Steam the shrimp: Remove the lid (most of the liquid should be absorbed, and the rice tender). Quickly arrange the raw shrimp in an even layer over the top of the rice and scatter the cubed butter over the shrimp. Replace the lid immediately and let it continue to cook on low for 5 to 7 minutes, or until the shrimp are firm, pink, and fully opaque.
  6. Fluff and finish: Remove the pot from the heat. Drizzle the fresh lemon juice over the top and add the sliced scallions. Gently fluff the rice with a fork, folding the melted butter, lemon juice, and shrimp into the rice. Taste and adjust seasoning if needed, then serve hot.

Notes

  • Why it works: Toasting the raw rice in the rendered sausage fat and spices creates a protective barrier on the grains, ensuring a fluffy, distinct texture rather than a heavy, mushy porridge.
  • The liquid ratio: We use slightly less broth than standard rice-cooking instructions call for because the fresh bell pepper and bursting cherry tomatoes release their own natural juices into the pot as it simmers.
  • Shrimp timing: Layering the shrimp on top of the cooked rice at the very end gently steams them. Stirring them in too early or burying them in the boiling broth will result in tough, overcooked seafood.

Calories: 495 | Total Carbs: 42g (Fiber: 3g, Sugar: 5g) | Fat: 25g (Saturated: 9g) | Protein: 26g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: About 1 ½ cups
  • Calories: 495
  • Sugar: 5g
  • Fat: 25g
  • Saturated Fat: 9g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 26g

Find it online: https://delicious.alfityan.org/2026/07/26/one-pot-sausage-and-shrimp-rice-with-lemon-butter/