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Creole Rice with Shrimp and Sausage

Quick Information

1 hr
Gluten Free



1 cup Lundberg Family Farms Brown Short Grain Rice

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.

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Nutritional Facts

Serving Size: 1 cup

Amount Per Serving

Calories 200

Calories from Fat 80

Total Fat 9g

Saturated Fat 3.5g

Trans Fat 0g

Cholesterol 70mg

Sodium 500mg

Total Carbohydrate 18g

Dietary Fiber 2g

Sugars 2g

Protein 14g

Contains Shellfish