Shrimp, Sausage, and Chipotle Rice

 

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This recipe is a slightly modified version from the 1500 Calorie-a-Day Cookbook by Nancy S. Hughes.  It is one of our favorite go to recipes, especially when we’re trying to eat healthier.  I’ve had to make a few changes to the ingredients for my family’s taste and availability.

12 oz frozen pepper stir fry
1 1/2 cups water
8 oz Andouille sausage, sliced thin
1 cup dry, instant brown rice
1/2 lb raw shrimp, peeled, deveined, and halved
1/2 cup Chipotle salsa
1 teaspoon of sugar
Hot sauce to taste

Directions:

Combine the pepper stir fry and water in a blender and puree until smooth.  Because the pepper stir fry is frozen I like to heat the water to boiling to make the blending easier.

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Heat a large skillet over medium-high heat until hot. Add the sausage and cook for 5 minutes or until browned, stirring frequently. Set aside on a separate plate

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Add the pureed peppers and rice to the skillet, scraping up the brown bits from the sausage.

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Bring to a boil over medium – high heat; reduce heat and cover, and simmer about 12-15 minutes or until most of the liquid is absorbed.

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Stir in the shrimp, Chipotle salsa, and the sausage; cook for 5 minutes or until the shrimp is opaque in the center, stirring occasionally.

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Remove from heat, stir in the sugar, and let stand 5 minutes to absorb flavors.

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Serve with hot sauce.

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Shrimp, Sausage, and Bayou Rice

12 oz frozen pepper stir fry
1 1/2 cups water
8 oz Andouille sausage, sliced thin
1 cup dry instant brown rice
1/2 lb raw shrimp, peeled and halved
1/2 cup Chipotle salsa
1 teaspoon of sugar
Hot sauce to taste

Directions:
Combine the pepper stir fry and water in a blender and puree until smooth.
Heat a large skillet over medium-high heat until hot. Add the sausage and cook for 5 minutes or until browned, stirring frequently. Set aside on a separate plate. Add the pureed mixture and rice to the pan residue; stir until the pan residue is released from the bottom of the skillet. Bring to a boil over medium – high heat; reduce heat and cover, and simmer 12 minutes or until most of the liquid is absorbed.
Stir in the shrimp, Chipotle, and the sausage; cook for 5 minutes or until the shrimp is opaque in the center, stirring occasionally. Remove from heat, stir in the sugar, and let stand 5 minutes to absorb flavors. Serve with hot sauce.

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