Brown Rice Jambalaya with Shrimp Chicken Sausage and Bell Peppers
Ingredients
- 2 Tablespoons Olive Oil
- 6 ounces, weight Andouille Chicken Sausage, Diced
- ½ whole Spanish Onion, Diced
- ½ whole Each Of Green, Yellow And Red Bell Pepper, Stem And Seeds Removed, Diced
- 2 cloves Garlic, Minced
- 1 can (14 1/2 Oz. Size) Diced Fire Roasted Tomatoes
- 1 Tablespoon Plus 1 Teaspoon Smoked Paprika
- 1 teaspoon Oregano
- ¾ teaspoons Cumin
- 1 pinch Cayenne Pepper
- 1-¼ cup Brown Rice
- 3-½ cups Low Sodium Chicken Stock
- 1 pound Large Shrimp, Peeled And Deveined
- FOR GARNISH:
- 4 whole Scallions, Thinly Sliced
- ¼ cups Fresh Cilantro, Chopped
Instructions
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