Recipes: Main Entrees

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Creole Rice with Shrimp and Sausage

Recipe submitted courtesy of Lundberg Family Farms.


    • 1 cup Lundberg Family Farms Short Brown 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 tsp. each dried basil and dried thyme
    • 1/8 -1/4 tsp. crushed red pepper flakes (optional)
    • 1 (12 oz) package cooked Andouille (hot links) sausage, cut into rounds
    • 1 Tbsp. butter
    • 3/4 pound cleaned raw shrimp
    • 1 Tbsp. olive oil
    • Salt & pepper to taste


        1. Combine Lundberg Short Grain Brown 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.
        2. 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.
        3. Melt butter in a large skillet and add shrimp. Sauté 3-4 minutes, until pink. Stir into tomato-sausage mixture.
        4. To serve, place rice in a large, wide bowl and spoon tomato-shrimp-sausage mixture on top.
        5. Serve with cornbread or cornmeal muffins


          Serves 6 to 8
          Yield: 8 cups
          1 cup = 198.3


          CONTAINS SHELLFISH. Serving size 1 cup, Calories 200, Calories from Fat 80, Total Fat 9g (Sat. Fat 3.5g, Trans Fat 0g), Cholesterol 70mg, Sodium 500mg, Total Carbohydrates 18g, Fiber 2g, Sugars 2g, Protein 14g.

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