Cajun sausage, peppers , and shrimp over brown rice
Tina Cook
ingredients
- 2 tsp. olive oil, divided
- 1 large onion, sliced
- 2 bell pepper, sliced
- 2 zucchini, cut into 1/4 inch thick slices
- 1 Tbsp. cajun seasoning
- 1 c. low sodium chicken broth, divided
- 1/2 lb precooked andouille-style chicken/turkey sausage, cut into rounds
- 1/2 lb large shrimp, peeled and deveined
- 3 c. cooked brown rice
- 1/4 c. flat leaf parsley leaves
directions
- 1
Heat large skillet over medium high heat. Add 1 tsp. oil, cook onion 2 minutes. Add pepper, cook 2 minutes. Stir in zucchini; cook 2 minutes. Add cajun seasoning and 1/2 c. broth; cook 2 minutes. Transfer to bowl; cover.
- 2
Add 1/2 tsp oil to wok; cook sausage 3 minutes. Transfer to bowl; cover.
- 3
Add remaining 1/2 tsp oil to wok; cook shrimp 3 minutes. Add remaining 1/2 broth rice, vegetables, and sausage; cook until hot, and some liquid is absorbed. Top with parsley; serve
notes
serving size: 1 1/2 c. Calories 369; fat 8 g. Progein 27 g.
Source: Tina Cook
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