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3 Tbsp. Olive Oil

2 Stalks Celery, Small Diced

3 Green Onion, Sliced on Bias

1 Red Pepper Diced

1 Yellow Pepper Diced

1 Green Pepper Diced

1 Jalapeno Pepper Seeded and Minced

3 Cloves Fresh Garlic minced

2 Pkgs Stemmler’s Maple Sriracha Chicken Sausage

1 LB Thawed Peeled & Deveined Shrimp (21­25 Count) (RAW)

3 Cups Chicken Stock

1 (14 oz.) Can Diced Tomatoes

1 1/2 cups Uncooked Brown Rice (or White)

2 tsp. Cajun Seasoning (one for shrimp)

1 bay leaf

3 Sprigs Fresh Thyme

1/4 tsp. Cayenne Pepper (optional)

1 tsp Salt

1⁄2 tsp Pepper

 

Garnishes: Chopped Fresh Parsley & Green onions)

 

Instructions Serves 3-­4 People (10 min prep) plus 30 Minutes Cooking Time

 

1. Place Stemmlers Sausage in pan with water. Cook 5-­7 min turning occasionally. Drain then place sausages on hot BBQ to sear the outside (5 minutes). While that is happening, season the shrimp with some Cajun, salt&pepper and olive oil. Toss and set aside.

 

2. Heat olive oil (med­hi) in a pot then add the onions and celery. Saute for a minute, stirring. Add garlic, salt & pepper plus other seasonings, bay leaf and the fresh thyme. Cook for 1 minute, careful not to burn. Add all the Peppers, cook two minutes, then the tomatoes and chicken stock. Bring to simmer then add the rice. Let it cook, stirring occasionally, until almost tender, about 10 minutes.

 

3. Cut the sausage into chunks and add it to the pot along with the seasoned raw shrimp. Let simmer another 10 minutes until the shrimp has turned pink and cooked through.

 

4. Serve into bowls then garnish with Parsley & Green Onions. Enjoy!

 

 

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