Ingredients
- 1 medium onion, diced small
- 2 tablespoons diced celery
- 1 small green bell pepper, seeded and diced small
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (4-ounce) can mushrooms, drained, liquid reserved
- 4 Italian sausages, sliced
- 2 tablespoons minced chicken livers
- 2 teaspoons dried thyme
- 1/4 teaspoon hot red pepper flakes, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 medium onion, coarsely chopped
- 1 small green bell pepper, seeded and coarsely chopped
- 1 cup brown rice, uncooked
- 2 1/4 cups chicken stock
- 12 medium shrimp, peeled and deveined
How to Make
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Step 1: In a deep, heavy skillet with a tightly-fitting lid, heat oil over medium-high heat.
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Step 2: Add diced onion, celery, diced pepper and garlic and cook, stirring often, until onion begins to brown.
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Step 3: Add sausage and chicken livers and cook, stirring often, until sausages are well-browned.
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Step 4: Add reserved liquid from mushrooms and scrape bottom of pan. Stir in thyme, red pepper, and black pepper.
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Step 5: Stir in mushrooms, chopped onions, and chopped peppers. Cook, stirring often, about 3 minutes.
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Step 6: Add rice and saute about 1 minute. Stir in stock.
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Step 7: Add shrimp, cover tightly, reduce heat to very low, and simmer until rice is cooked through, about 40 minutes. Let stand 5 minutes before serving.
We hope you enjoy this recipe!
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