Summary
Ingredients:
1 pkg of hot Italian sausage
2 tbsp butter
1 large onion, chopped
2 or more garlic cloves, minced
1 each yellow, orange and red bell pepper, chopped
2 – 4 large tomatoes, chopped
1 tsp chili powder
1 tsp cayenne pepper
1 tsp oregano
1 cup brown or wild rice, rinsed
2 cup liquid gold (bone broth)
1 lb of shrimp (optional)
Method:
Crumble the sausage. (slit the sausage down the middle, peel away and discard the casings.) sauté sausage in a heavy pot or dutch oven over medium heat until well browned. Remove with a slotted spoon and discard drippings.
In same pot heat butter until bubbly. Add onion. Cook till soft about 3 minutes, scrapping up browned sausage bits. Add peppers, tomatoes, garlic, chili powder, cayenne and oregano, reduce heat to low; cook covered, 15 minutes.
Put sausage into pot along with rice, stirring to coat completely. Add broth; bring to boiling; lower heat, simmer covered until rice is tender, about 30 minutes.
Stir in shrimp; cook, covered until shrimp turns pick. If mixture is too wet, uncover at this point to evaporate excess liquid.
Top with fresh parsley
Enjoy 🙂
