Ironman
🍺
- 1 Tbsp Vegetable oil
- 8 oz. Smoked sausage (Andouille, Kielbasa), sliced 1/4"
- 3/4 Cup yellow onion, diced (approx. 1/2 of a medium onion)
- 3/4 Cup Celery, diced (approx. 1-1/2 celery stalks)
- 3/4 Cup Bell pepper, diced (approx. 1 medium pepper)
- 1-1/2 tsp Garlic, minced
- 1 tsp Salt
- 1/2 tsp Ground black pepper
- 1/4 tsp Dried thyme (if using fresh, increase to 3/4 tsp)
- 1 Cup Tomatoes, diced - fresh or canned (drained)
- 1 Can Serious Bean Co. Jalapeño & Bacon Beans
- 2 Cups Chicken broth
- 1 Cup White rice, uncooked
- 8 oz. medium Shrimp, peeled & deveined
Directions
- Place a large skillet over medium heat and add the sausage, stirring as needed to prevent sticking.
- As the sausage begins to brown, add the onion, celery, and bell pepper, and continue stirring.
- After the vegetables have softened, add the remaining ingredients except the rice and shrimp.
- Once the mixture has come to a full boil, stir in the rice and cover with a tight fitting lid.
- Reduce the heat to low and cook for 15 minutes without opening the lid.
- After 15 minutes, remove the lid and add the shrimp on top of the rice.
- Replace the lid and cook for an additional 5 minutes.
- Remove the lid and stir in the shrimp - the rice should be moist, but not sitting in broth.
- If there is broth remaining at the bottom of the skillet, continue cooking uncovered over low heat until it cooks off.