Shrimp and Andioulle Chicken Sausage Stir-Fry with Seafood Infused Jasmine Rice Recipe
Ingredients
- 2-1/2 Al Fresco Andioulle Chicken Sausages, sliced diagonally
- 1/2 pound raw shrimp, peeled and deveined
- 1-2 teaspoons cajun seasoning (adjust to your preference for flavor)
- 1/4 cup diced red pepper
- 1 tablespoons Olive Oil, divided
- 1/2 tablespoon unsalted butter
- 1/4 cup chopped onion
- 2 large cloves chopped garlic
- 2 cups water
- 2 teaspoons Better than Boullion Lobster Base (or your favorite seafood broth)
- 1 tablespoon fresh chopped parsley, or 1 teaspoon dried
Instructions
Prep veggies for recipe.
In large stockpot over medium heat, use 1/2 tablespoon of Olive oil and saute onion and garlic until onion is tender. Add the 2 cups of water and boullion. Bring to a boil. Add rice and stir. Bring back to a boil and then turn heat down to simmer. Simmer for 20 minutes. When rice is fully cooked, stir in parsley.When the rice is about 10 minutes into its cook time, heat a skillet with the remaining olive oil. Add sliced sausage to skillet and saute until just browned. Add red pepper pieces and saute another 2 minutes. While pepper and sausage is cooking, coat shrimp with the cajun seasoning. Add butter to skillet and and turn heat up slightly. (just enough to make the shrimp give a real good sizzle. Add shrimp and cook for about 2-3 minutes, until shrimp is no longer transparent.
When the protein is ready, your rice should be done. Serve shrimp and sausage mixture over top of rice. Serves 4.
Details
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 4