• 1
  • 2
    low sodium chicken broth or water
  • 1
    onion, finely chopped
  • 2
    garlic cloves, minced
  • 1
    large green bell pepper, cored, seeded and chopped
  • 1
    can (14.5oz) stewed tomatoes, undrained, chopped up with wooden spoon
  • 12
    dried basil
  • 12
    dried thyme
  • 14
    crushed red pepper flakes (optional)
  • 1
    package (12oz) cooked Andouille (hot links) sausage, cut into rounds
  • 1
  • 34
    cleaned raw shrimp
  • salt and pepper to taste

Nutrition Facts

Serving Size: 1 cup
Serves: 6
Amount Per Serving
Calories: 200
% Daily Value*
Total Fat: 9g 12%
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 70mg 23%
Sodium: 500mg 22%
Total Carbohydrate: 18g 7%
Dietary Fiber: 2g 7%
Sugars: 2g 4%
Protein: 14g 28%


  1. 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.
  2. 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.
  3. Melt butter in a large skillet and add shrimp. Sauté 3-4 minutes, until pink. Stir into tomato-sausage mixture.
  4. To serve, place rice in a large, wide bowl and spoon tomato-shrimp-sausage mixture on top.
  5. Optional: Serve with cornbread or cornmeal muffins

Similar Recipes

Product Short Grain Brown Rice
Diet Gluten-Free
Dish Entrees