Ingredients

• 1

  cup
  Short Grain Brown Rice suggested substitutions
• 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
  can (14.5oz) stewed tomatoes, undrained, chopped up with wooden spoon
• ¹⁄₂

  tsp
  dried basil
• ¹⁄₂

  tsp
  dried thyme
• ¹⁄₄

  tsp
  crushed red pepper flakes (optional)
• 1
  package (12oz) cooked Andouille (hot links) sausage, cut into rounds
• 1

  tbsp
  butter
• ³⁄₄

  lb
  cleaned raw shrimp
• salt and pepper to taste

Instructions

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