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Chicken, Sausage, Shrimp, Artichoke and Rice Skillet Dinner

Reminiscent of a Spanish paella or a Creole jambalaya, this Chicken, Sausage, Shrimp, Artichoke and Rice Skillet Dinner can be on your table in 30-45 minutes.






Cook Time

30 minutes

Product used:

Long-Grain White




2 cups low-sodium chicken broth, divided use
1 cup Riceland Long-Grain White Rice
freshly cracked black pepper
2 Tablespoons Riceland Rice Bran Oil
12 ounces boneless, skinless chicken breasts or thighs, trimmed and cut into 1/4-inch slices cut across the grain
8 ounces andouille sausage, sliced into 1/4-inch slices (substitute hickory smoked sausage)
15-18 medium shrimp, peeled, heads and tails removed, deveined
1 medium onion, chopped
2 garlic cloves, minced
1/4 teaspoon saffron threads, crushed
1 14.5-ounce can Rotel  Tomatoes and Green Chiles (We use Hot.)
1/2 teaspoon crushed red pepper flakes, optional
1 15-ounce can small artichoke hearts (not marinated)
1/2 cup frozen green peas


  1. In a medium, microwave-safe bowl, combine 1 1/2 cups broth with rice and 1/4 teaspoon salt. Cover and microwave until rice is softened and most of the broth is absorbed, about 10-12 minutes. Stir halfway through cooking. Set aside.
  2. In a large cast iron skillet or 5-quart braiser, heat 1 Tablespoon oil over medium-high heat. Add in chicken slices; season with salt and pepper.
  3. Cook until lightly browned on all sides, about 2-3 minutes; drain on paper towels.
  4. Add sausage slices to skillet and lightly brown; drain on paper towels with chicken.
  5. Lightly brown shrimp in the skillet on both sides; set aside with chicken and sausage.
  6. Return skillet to heat; add 1 Tablespoon oil over medium-high heat. Add onion and saute until transparent, about 5 minutes.
  7. Add garlic and saffron to onion, cook until fragrant, 20-30 seconds..
  8. Add Rotel , rice and 1/2 cup broth to skillet. Add red pepper flakes, if using.
  9. Bring to a boil; reduce heat to a slow simmer and cook until rice is tender and liquid has been absorbed, about 10-15 minutes.
  10. Stir in artichoke hearts, chicken, sausage, shrimp and peas. Stir frequently until meat and rice are heated through.
  11. Adjust seasonings to taste.
  12. Serve with crusty garlic bread, if desired.