1c. long grain brown rice
3 c. liquid: 1 can diced/crushed tomato + stock to make 3 c. total
3 kielbasa or andouille sausages sliced into half inch thick pieces (Sub turkey or chicken sausage for calorie savings)
1 lb jumbo shrimp diced into 1/2 inch pieces
3 bell peppers (1 yellow, 1 red, 1 orange)
1 yellow onion
4 garlic cloves
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp chipotle powder
1 tsp cayenne pepper
1 tsp Creole seasoning
Salt/Pepper to taste
1-2 tbsp olive oil
Prep: dice all vegetables
In large heavy bottomed skillet heat olive oil. Saute onions until translucent over medium heat. Add garlic, dry spices and rice. Allow saute for 2-3 minutes. Add liquid and stir. Over top of mixture spread diced peppers and sausage. Cover and simmer over low heat until rice is just about done. Cook time will vary depending on the recommended cook time for the rice you chose. Anywhere from 30-45 min. is normal. Just before rice is done, spread shrimp over top replace cover and cook until shrimp is pink. Pull from heat, stir and let sit for 5-10 min. Taste test and add salt and pepper to taste.
Serve and enjoy!
