• 1 pound each peeled & deveined Shrimp and thinly slice Sausage
  • 4 tablespoons Otavio Spanish Olive Oil
  • 1 seven ounce tub Chopped White Onion
  • 1 seven ounce tub Chopped Tri-Colored Bell Pepper
  • 4 tablespoons Adam’s Reserve Spicehouse Classic Poultry Seasoning
  • 1 carton Central Market Organics Chicken Broth
  • 2 cups (one pound bag) long grain rice
  • 16 ounce frozen peas – thawed
  • 1 can (14 ounce) quartered Artichoke Hearts

 

 

 

 

 

 

 

Heat oil in Dutch oven over Medium Heat.  Add Onions and Peppers; cook 5 minutes, stirring constantly.

Add Poultry Seasoning; followed by broth and rice.  Bring to a boil and reduce heat to low; cover and simmer 20 minutes or until most liquid is absorbed and rice is tender.

 

 

 

 

 

 

Stir in Shrimp, Sausage, Peas and Artichoke Hearts. 

 

 

 

 

 

 

Cook until Shrimp is pink, loosely curled and opaque throughout – about 10 minutes longer.

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Comments
  1. Denise Parkinson says:

    Hey Emil. First time here. Was checking out Ottavio. Very impressive! See ya. Denise-Vic 3

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