Prep Time::25 mins
Cook Time::45 mins
Total Time:: 1 hr 10 mins
Servings::6
Yield::6 servings
Ingredients
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1 ½ tablespoons olive oil
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped, or more to taste (Optional)
3 cloves garlic, minced
2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained
2 ⅓ cups chicken broth
1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
1 (12 ounce) package fully cooked hot Italian sausage, cut into 1/4-inch thick slices
1 pound raw small shrimp, shelled and deveined
Directions
Heat oil in a large stockpot over medium-high heat. Add onion, bell pepper, and jalapeno and saute until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Drain liquid from tomatoes into the stockpot. Place tomatoes on a cutting board, dice, and add to the pot. Add chicken broth, rice mix, and seasoning packet, cover, and bring to a boil. Reduce heat and simmer until rice is tender, about 25 minutes.
Add sliced sausage and simmer for 5 minutes. Stir in shrimp, and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes more.
Cook's Notes:
Omit jalapenos and use mild sausage to lower heat level.
Water can be used instead of chicken broth, and you can use smoked sausage instead of fully cooked Italian sausage.