Prep is pretty straightforward: coarsely chop all the vegetables, peel the shrimp, and cut the italian sausage into 1 inch segments.
In a large heavy pot, heat oil over medium heat.
Add the sausage, and cook until browned.
Add the onions and garlic and cook for 3 minutes, or until the onions have softened, stirring regularly.
Add the peppers and tomatoes, breaking up the tomatoes in the pot with the back of a wooden spoon.
Add the chicken stock, and spices, and bring to boil.
Once boiling, stir in the rice, reduce heat, cover and simmer for 25 minutes, or until most of the liquid is absorbed.
Add the shrimp. If the shrimp are pre-cooked, heat until the shrimp are heated through. If the shrimp are raw, heat until they are cooked through.
Stir in parsely, and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (415g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 198 (54%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 134.9mg||42 %|
|Sodium 839.9mg||29 %|
|Potassium 623.6mg||16 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 13g|
|Protein 26.2g||37 %|
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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: 366
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