Thursday, March 20, 2014


1 tsp olive oil
1/2 lb andouille sausage, cut into 1/4-inch rounds
1 bag (16-oz) frozen onion and bell pepper mix
1 can (14-oz) chicken broth
2 cups instant brown rice, uncooked
8 oz raw shrimp, peeled and deveined

Heat oil in a nonstick Dutch oven over medium-high heat; add sausage and onion/pepper mix sauteing until veggies are tender.

Add the chicken broth to the Dutch oven and bring mixture to a boil. Add the rice, cover and cook for 5 minutes.

Stir the shrimp into the mixture, replace lid, remove from heat and allow to set 5-7 minutes until the shrimp are opaque and the rice is tender.

Using a fork, fluff before serving.

Yields: 4 servings

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