30 December 2010


From Rocco DiSpirito's Now Eat This!
4 Servings -  9 point+ per serving


This was good!  Really good!  
I will admit though.  I made this back before the Point Plus program so the points weren't as high.  Even at 9 pp, this would make a nice meal paired with some fruit or other 0 point foods.
I did make some substitutions and omitted an ingredient.
I used a chicken andouille sausage that cut the fat way back and I omitted the green bell pepper as no one in my house cares for bell peppers.  I did not adjust the nutritional information for the sausage substitution though.  I just used his numbers.


  • nonstick cooking spray
  • 1 medium onion, in small dice
  • 5 cloves garlic, minced
  • 1 med green bell pepper, seeded & small dice
  • 1 cup low sodium chicken broth
  • 1 tbsp smoked paprika
  • 3/4 cup long grain brown rice
  • salt
  • 4 oz andouille sausage
  • 1-14.5 oz can fire roasted tomatoes, with juices
  • 12 oz large shrimp

Heat a dutch oven over MED heat. When the pot is hot, spray with cooking spray (off heat) and add onion, garlic (and bell peppers).
Sautee vegetables, stirring occasionally, until they are almost tender, about 4 minutes. 
Add chicken broth, smoked paprika and rice. Season to taste with salt.

Cover and bring to a simmer. Reduce heat to LOW and cook for 25 minutes.
Cut sausages into 1/4" thick slices. 
Add sausages and tomatoes to pot. 
Cover, and continue to simmer until rice is tender, about 30 minutes.
Season shrimp with salt and stir it into the rice mixture. 
Cover and continue to cook until shrimp is cooked through, and all the liquid is absorbed, about 10 minutes.
Remove the pot from the heat and let it rest for 5 minutes. 
Fluff up the rice with a fork and serve.

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