Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown
OR ... butter/oil and cooked chicken (boiled with onion, celery, garlic, salt about 20 minutes)
Stir in paprika, cumin and cayenne; cook for 1 minute.
Stir in tomatoes, onions, celery, green pepper, salt, and bay leaf.
Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for 45 minutes, or until the rice is just tender.
Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and pepper to taste. Serve garnished with green onion.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (701g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 414 (50%)|
|Amt Per Serving||% DV|
|Total Fat 46g||61 %|
|Saturated Fat 21.5g||107 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 5g|
|Cholesterol 285mg||88 %|
|Sodium 1087.5mg||38 %|
|Potassium 1118.2mg||29 %|
|Total Carbohydrate 56.3g||17 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 52g|
|Protein 45.7g||65 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 825
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