Creole Rice with Shrimp and Sausage
Quick Information
Time

1 hr
Serves

6-8
Calories

200
Gluten Free

Recipe
Recipe
Ingredients
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
Preparation
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 VersionNutritional 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