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Ninja Foodi recipes red rice with shrimp and scallops Sweet Savant America's best food blog

Ninja Foodi Rice Low Country Red Rice with Shrimp and Scallops

Demetra Overton
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4 servings


  • one 14-15 ounce can of diced tomato
  • about 1 and 1/2 cups of chicken broth the amount will vary
  • 1 red or yellow bell pepper
  • 1 onion
  • 2 garlic cloves
  • 4 fully cooked smoked sausages
  • 1 pound of scallops
  • 1 and 1/2 pounds of large shrimp peeled and deveined
  • 2 teaspoons seasoned salt
  • 2 cups long grain white rice


  • Drain the tomatoes and reserve the juices
  • Add enough chicken broth to the tomato juice to equal 2 and 1/4 cups
  • Dice the onion, pepper and garlic
  • Cut the sausage into chunks
  • Pat the scallops and shrimp dry
  • Season the shrimp with seasoning salt
  • Heat the pressure cooker on the sear/saute function. Pour in oil and brown the scallops and shrimp in batches for 1-2 minutes per side
  • Remove the shrimp and scallops and place them in the refrigerator until ready to use
  • Brown the sausage for 5 minutes then add peppers and onions.
  • Saute the sausage, peppers and onions for 5 minutes until the vegetables are softened
  • Add the garlic and stir for about 1 minute DON'T LET THE GARLIC BURN
  • Stir in the tomatoes and rice
  • Pour in the tomato juice/chicken broth
  • Cook under high pressure for 3 minutes then natural release for 10 minutes
  • Release remaining pressure, remove the lid then gently stir in the shrimp and scallops
  • Serve it up