You are getting this recipe compliments of Allrecipes.com. I recently was accepted into the Allrecipes Allstar Program and one of our first assignments is to make and create recipes using Al Fresco products. I’m far from a new user of Al Fresco. I have a few recipes on my blog such as Spaghetti with Sausage and Simple Tomato Sauce, Mango Chipotle Caramelized Onion Pizza, and one of our repeat favorites, Buffalo Chicken Sausage Panini. Needless to say I’m a fan of their product so this assignment is a piece of cake for me! For the first part of the assignment I decided to create my own recipe and that is how I came up with what you see photographed here!
I decided I wanted to cook the sausage and shrimp together and serve it with a jasmine rice that I made using the Better than Bouillon Lobster Base Concentrated Broth. After the rice was done, I stirred in some of my Mom’s freshly dried parsley flakes (so much brighter green and fragrant!). If I had fresh parsley, I probably would have used that, but mom’s dried is next best when fresh isn’t available! The recipe didn’t take long from start to finish. You can definitely call this a 30 minute meal. The longest part of this is letting the rice cook!
I love the motivation that becoming an Allrecipes Allstar has given me. In the last month I was lucky to post the 3 recipes I did! I’m happy to have some motivation and a new group of Allrecipe Fans to interact with! You will definitely see more in the near future now that I have some motivation behind me. 🙂
Products received from advertiser are only used for experienced-based reviews on The Life and Love of Grumpy’s Honeybunch. The reviews, content and opinions expressed in this blog are purely the solely my own. This blog was written in support of Al Fresco and their Chicken Sausage Product.
Shrimp and Andouille Chicken Sausage Stir-Fry with Seafood Infused Jasmine Rice
by Shelby Law Ruttan September-8-2012
2-1/2 Al Fresco Andouille Chicken Sausages, sliced diagonally
1/2 pound raw shrimp, peeled and deveined
1-2 teaspoons cajun seasoning (adjust to your preference for flavor)
1/4 cup diced red pepper
1 tablespoons Olive Oil, divided
1/2 tablespoon unsalted butter
1/4 cup chopped onion
2 large cloves chopped garlic
2 cups water
2 teaspoons Better than Bouillon Lobster Base (or your favorite seafood broth)
1 tablespoon fresh chopped parsley, or 1 teaspoon dried
Prep veggies for recipe.In large stockpot over medium heat, use 1/2 tablespoon of Olive oil and saute onion and garlic until onion is tender. Add the 2 cups of water and bouillon. Bring to a boil. Add rice and stir. Bring back to a boil and then turn heat down to simmer. Simmer for 20 minutes. When rice is fully cooked, stir in parsley.When the rice is about 10 minutes into its cook time, heat a skillet with the remaining olive oil. Add sliced sausage to skillet and saute until just browned. Add red pepper pieces and saute another 2 minutes. While pepper and sausage is cooking, coat shrimp with the cajun seasoning. Add butter to skillet and and turn heat up slightly. (just enough to make the shrimp give a real good sizzle. Add shrimp and cook for about 2-3 minutes, until shrimp is no longer transparent.
When the protein is ready, your rice should be done. Serve shrimp and sausage mixture over top of rice. Serves 4.
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 4
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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