Skillet Shrimp, Sausage and Rice

Dinner was  ready in a record 35 minutes tonight.   I took some shrimp, andouille sausage,  an onion, some garlic, a red pepper, rice, chicken broth, white wine, and some seasoning and cooked them in a skillet.   They cooked for about 25 minutes.    After everything was cooked, I tossed in some tomatoes and sprinkled fresh parsley over the top.  

The shrimp and sausage tasted wonderful together and the creole seasoned rice added an extra boost to this flavor packed dinner.  Easy, delicious, and quick.  A perfect recipe for a wonderful meal.

Skillet Shrimp, Sausage and Rice
From Woman's Day magazine

Ingredients:
2 tablespoons olive oil
6 ounces fully cooked andouille sausage, sliced 1/4-inch thick
1 medium onion, chopped
1 red pepper, cut into small, thin pieces
2 cloves garlic, finely chopped
1 cup long-grain white rice
1/2 cup dry white wine
2 teaspoons creole seasoning
1 3/4 cups chicken broth
12 ounces large peeled and deveined shrimp, tails discarded
12 ounces plum tomatoes, cut into 1/2-inch pieces (about 3 tomatoes)
1/2 cup fresh flat-leaf parsley, roughly chopped

Directions:
1. Heat the oil in a large skillet over medium-high heat.  Add the sausage and cook until browned, 1 to 2 minutes per side; transfer to a plate.
2. Reduce the heat to medium, add the onion and cook, covered, stirring occasionally, for 4 minutes.  Add the pepper and garlic and cook, stirring occasionally until the vegetables are just tender, about 5 more minutes.
3. Stir in the rice, then the wine and seasoning and bring to a simmer.  Add the broth and bring to a boil.  Reduce heat and simmer, covered for 12 minutes.
4. Fold the sausage into the rice mixture, then nestle the shrimp in the partially cooked rice and cook, covered, until the shrimp are opaque throughout and the rice is tender, 4 to 5 minutes more.  Fold in the tomatoes and sprinkle with the parsley before serving.

Serves 4

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