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Healthy and oh so tasty. Shrimp and chicken sausage red rice, nuff’ said.
In a Dutch oven over medium high heat pour in olive oil and heat it. Add onion and garlic and saute them for a few minutes. Add peppers and spices. Throw in some of the jalapeno seeds if you enjoy heat. Saute for 5 minutes. Then add the tomatoes and chicken stock. Let it simmer for 15 minutes. Taste and add more jalapeno seeds and spices if needed.
Then add the brown rice and simmer 20 more minutes or until rice is cooked. Add more stock if needed.
At the end of the 20 minutes cook time for the rice, add the prepped shrimp and sausage into the Dutch oven. Simmer 3-4 minutes or until shrimp are opaque and sausages are warmed through.
Garnish with grated Parmesan cheese, chopped cilantro, and green onions.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!