This is the best meal that I’ve made all year. SO GOOD! Usually, I can just tell while I’m cooking something if it’s going to be delicious or if it’s just going to be okay (or terrible!). The whole time that I was making this, I was so excited because I knew that it was going to be incredible. And it was. B and I could barely stop eating it. Neither one of us had ever had a similar dish before this, and I have to say that I plan to put this meal into my regular rotation. I can’t even explain how good this was. The sausage and shrimp tasted wonderful with all of the vegetables, and because everything was cooked together in the same pan, the finished dish had all kinds of great and complex flavors. I served this with avocado slices, and they really added a fresh and cool contrast to the hot rice. I can’t wait to eat this again!
Rice with Sausage and Shrimp
Source: Adapted from Laylita’s Recipes
1/2 vidalia onion, diced
1 red pepper, diced
2 roma tomatoes, seeded and diced
3 garlic cloves, minced
1 cup white rice, uncooked
2 cups chicken broth
3/4 lb Italian sausage
1/2 lb raw shrimp, peeled, deveined, and tails removed
2 tablespoons chives
Kosher salt and black pepper, to taste
1 avocado
1. Heat a saute pan over medium heat. Crumble the sausage into the pan, and cook until the sausage is no longer pink and is starting to brown.
2. Add the onions and the peppers to the pan, and cook for approximately 5 minutes.
3. Add the minced garlic to the pan, mix, and cook for an additional minute.
4. Add the diced tomatoes to the pan, and cook for approximately 5 minutes.
5. Add the rice to the pan, stir, and cook for approximately two minutes.
6. Add the chicken broth to the pan, cover, and cook for approximately 15 minutes.
7. Add the shrimp to the pan, cover the pan again, and cook until the shrimp are cooked through, approximately 6-8 minutes.
8. Add the chives to the pan, and season with salt and pepper to taste. Mix well.
9. Serve with fresh avocado slices.
