Bubba Rice
Dive into the bold, Southern-inspired flavors of Bubba Rice, a one-pot wonder that’s as comforting as it is irresistible. This hearty dish combines tender long-grain white rice simmered in rich chicken stock with smoky andouille sausage, succulent shrimp, and a medley of aromatic vegetables like onion, bell pepper, and celery. Seasoned with a robust blend of smoked paprika, cayenne pepper, and thyme, every bite bursts with Cajun-inspired spice. Finished with a sprinkle of fresh parsley and green onions, Bubba Rice is perfect for weeknight dinners or sharing at casual gatherings. Ready in just under an hour and packed with protein and vibrant flavors, this easy-to-make recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 4 cups chicken stock
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 ounces andouille sausage
- 1 pound shrimp (peeled and deveined)
- 1 medium yellow onion
- 1 medium green bell pepper
- 2 stalks celery stalks
- 4 cloves garlic cloves
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 stalks green onions
- 2 tablespoons fresh parsley
Instructions
Rinse the rice under cold water until the water runs clear. Set aside.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
Slice the andouille sausage into round pieces and add them to the pot. Cook until browned on both sides, about 4–5 minutes. Remove the sausage and set aside.
In the same pot, add the shrimp. Cook for 1–2 minutes on each side until pink and just cooked through. Remove and set aside.
Dice the onion, green bell pepper, and celery. Mince the garlic. Add these vegetables to the pot and cook for 5–6 minutes until softened.
Stir in the smoked paprika, cayenne pepper, thyme, black pepper, and salt. Cook for an additional 1 minute, allowing the spices to become fragrant.
Add the uncooked rice to the pot and stir to coat the rice with the spices and vegetables.
Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 18–20 minutes, or until the rice is tender and all the liquid is absorbed.
Return the cooked sausage and shrimp to the pot, gently folding them into the rice mixture. Heat for 2–3 minutes to warm everything through.
Chop the green onions and parsley. Sprinkle them over the Bubba Rice just before serving.
Serve hot and enjoy this hearty, flavorful dish!
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 452 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
