Cooked chicken sausage(s)
½ pound(s), andouille variety, quartered lengthwise and sliced
Orange bell pepper
1 medium, sliced
2 rib(s), medium, sliced
1 large clove(s), minced
Uncooked white rice
Canned chicken broth
Canned diced tomatoes
14½ oz, drained
½ pound(s), peeled and deveined
2 Tbsp, chopped
- 1 Heat oil in large nonstick skillet over medium heat. Add sausage and cook, stirring occasionally, until sausage is browned, about 8 minutes. Add bell peppers, onion, celery, and garlic; cook, stirring occasionally, until vegetables are softened, about 10 minutes.
- 2 Stir in rice, broth, tomatoes, thyme, salt, cayenne, black pepper, and bay leaf; bring to boil. Reduce heat and simmer, covered, 25 minutes.
- 3 Stir in shrimp. Cook, covered, until shrimp are just opaque in center and rice is tender, about 5 minutes longer. Remove bay leaf and sprinkle with parsley.