Ingredients

• 1

  cup
  Organic Short Grain Brown Rice suggested substitutions
• 1 ³⁄₄

  cups
  vegetable broth or chicken broth
• 1

  lb
  shrimp, peeled, deveined
• 12

  oz
  andouille sausage, sliced
• 1 ¹⁄₂

  cups
  tomato, chopped
• 1

  cups
  celery, large dice
• 1

  cups
  onion, large dice
• 1

  cups
  green bell pepper, large dice
• 2

  tbsp
  olive oil
• 2

  tbsp
  butter, salted
• 2

  tbsp
  garlic, sliced
• 5
  thyme sprigs
• 2

  tsp
  cayenne pepper
• Salt and pepper to taste

Instructions

1. Add 1 cup of Lundberg Organic Short Grain Brown Rice, 1 ¾ cups of vegetable broth, and 2 Tbsp. butter to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 45 minutes. Let stand for 10 minutes.
2. In a large sauté pan over medium heat, add olive oil, onion, celery, and bell pepper. Salt and pepper to taste. Sauté for 7-10 minutes and add garlic, thyme, cayenne pepper, and sausage. Sauté for 5 minutes, add tomatoes, and sauté for an additional 10 minutes until sausage is heated through and tomatoes have reduced.
3. In a large sauté pan over medium-high heat, melt butter and add shrimp. Sauté 4-6 minutes, until shrimp is cooked through. Salt and pepper to taste. Add to tomato and sausage mixture.
4. Serve over rice and enjoy!