INGREDIENTS
2 teaspoons light extra virgin olive oil
1 medium yellow onion, chopped
4 ribs celery, cut into quarter inch sections
1 cup bell pepper, chopped, can be one color or assorted
4 garlic cloves, crushed
2 cups uncooked minute brown rice
¼ teaspoon crushed red pepper
6 fresh thyme sprigs
3 bay leaves
1½ cups chicken broth
1 14.5-ounce can no-salt-added diced tomatoes, un-drained
5 links andouille turkey sausage, sliced into ½ inch rounds (fully cooked)
½ pound large shrimp, cooked, peeled and de-veined
INSTRUCTIONS
Full recipe from : yummly.com
Heat Dutch oven or large pot over medium-high heat. Add oil to pan, swirling to coat. Add onion and saute for 3-4 minutes. Add celery, bell pepper and garlic. Continue to saute for 5 minutes.
Add brown rice through canned diced tomatoes. Bring to a boil, then reduce to a low simmer and cover. Continue to simmer for 10 minutes.
Fluff with a large fork or spoon, add shrimp and and sausage. Cover and continue to heat on low for 5 minutes.
Remove bay leaves and thyme springs. Mixture will have a little bit of liquid, but not be soupy. Taste test rice, as brown rice can sometimes be finicky. Allow to rest for a few minutes uncovered before serving.
