chicken sausage and shrimp
in heavy skillet, saute prawns in olive oil til pink (4-5 minutes). Set aside.
In same skillet, add onion and peppers (add oil if needed), saute lightly, then add sausage. Cook, stirring frequently, til sausage starts to brown. Add garlic and rice, cook, stirring to coat, until rice is translucent, 2-3 minutes.
Stir in paprika, turmeric, tomatoes, and broth. Season with salt and pepper.
Bring to a boil, reduce heat, cover and simmer til rice is tender, 25-30 minutes. Turn off heat, fold in artichoke hearts, shrimp, olives (save a few for garnish), and peas. Scoop into serving dish, top with prawns, olives, and sliced green onion.
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Serving Size: 1 Serving (1233g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2520 | ||
Calories from Fat: 1394 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 154.9g | 207 % | |
Saturated Fat 44.2g | 221 % | |
Monounsaturated Fat 63.6g | ||
Polyunsanturated Fat 33.5g | ||
Cholesterol 922.5mg | 284 % | |
Sodium 1994.5mg | 69 % | |
Potassium 2313mg | 61 % | |
Total Carbohydrate 57g | 17 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 52.5g | ||
Protein 210.4g | 301 % | |
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: 2520
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