Posts Tagged ‘long grain’

  • 1 carton Central Market Organics Chicken Broth
  • 1 jar Green Valley Ranch Creole Simmering Sauce
  • 2 cans Diced Tomatoes with Celery, Onion and Bell Pepper
  • 1 pound Raw Shrimp, peeled and deveined
  • 4 links Garlic Chicken Sausage
  • 2 cups uncooked Long Grain Rice

Slice Sausage

Heat Dutch oven or large pot over high heat and add Shrimp and Sausage Slices, heat for 3 minutes

Add Broth and Creole Sauce, bring to a boil

Add Tomatoes and Rice return to a boil and cover, simmer for 20 to 30 minutes or until liquid is absorbed and rice is soft

Enjoy!

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  • 1 jar Better Than Good Texas Moppin’ Sauce
  • 2 pounds Shrimp, peeled and deveined
  • 1 – 20 ounce container chopped Mango, cut into 3/4 inch chunks
  • 2 – 7 ounce containers Diced Bell Pepper – 3 color
  • 1 tablespoon Adams Reserve Table Grind Black Pepper
  • Central Market Organics Gluten Free Long Grain White Rice
  • Central Market Organics Vegetable Broth

Cook Rice according to package directions, using Vegetable Broth rather than water and Olive Oil instead of butter

Season Shrimp with Black Pepper and set aside

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, saute Bell Peppers for 3 minutes

Add Shrimp and cook until pink

Add Mango and mix to incorporate

Add Moppin’ Sauce and heat through, mixing to incorporate.

Serve over Rice

  • 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.