Creole Rice with Shrimp and Sausage
2 cups low sodium chicken broth or water
1 onion, finely chopped 2 garlic cloves, minced
1 large green bell pepper, cored, seeded and chopped
1 (14.5 oz) can stewed tomatoes, undrained, chopped up with wooden spoon
1/2 teaspoon each dried basil & dried thyme
1/8 -1/4 teaspoon crushed red pepper flakes (optional)
1 (12 oz) package cooked Andouille (hot links) sausage, cut into rounds
1 tablespoon butter 3/4 pound cleaned raw shrimp
1 tablespoon olive oil
Salt & pepper to taste
Combine Lundberg Brown Short Grain rice with broth in a medium saucepan with a tight fitting lid. Bring broth to boil, cover, and reduce heat to simmer. Cook 50 minutes; remove from heat (do not lift lid) and steam 10 minutes.
Meanwhile, heat olive oil in skillet over medium heat, sauté onion and bell pepper for about 5 minutes; add garlic and stewed tomatoes, basil, thyme, and red pepper flakes. Add Andouille chicken sausage to heat through.
Melt butter in a large skillet and add shrimp. Sauté 3-4 minutes, until pink. Stir into tomato-sausage mixture.
To serve, place rice in a large, wide bowl and spoon tomato-shrimp-sausage mixture on top.
Serve with cornbread or cornmeal muffins.Download Printable Version
Serving Size: 1 cup
Amount Per Serving
Calories from Fat 80
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrate 18g
Dietary Fiber 2g