Ingredients
- 1 tablespoon olive oil (or more)
- 8 ounces sausage meat (ground sausage, I use turkey sausage)
- 8 ounces shrimp (uncooked shrimp, peeled, deveined and cut in half)
- 1 cup onions, diced (yellow onions)
- 3/4 cup carrots, diced
- 3/4 cup celery, diced
- 3/4 cup bell peppers (diced)
- 1 cup corn, frozen
- 2 cups kale (fresh, chopped in 1" pieces, or you can use shredded cabbage)
- 2 quarts beef stock (unsalted)
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- Southwestern seasoning (I use Lawry's Unsalted Sweet and Smoky Southwestern Seasoning, 1 teaspoon)
- 4 ounces dry instant rice (Minute Rice, uncooked)
How to Make
-
Step 1: Put olive oil in a large skillet. Heat on medium heat. Saute ground sausage and separate into 1/2" chunks. Remove from pan. Add in the same skillet the shrimp and season with the Southwestern seasoning. Saute until just done on both sides (about 3 minutes on each side). Remove from skillet into a separate dish from the sausage.
-
Step 2: If you need more olive oil in the skillet, add it now to saute the onions, carrots, celery and bell peppers, till the onions and celery are translucent.
-
Step 3: In a large saucepan, pour in the beef stock, black pepper, oregano and rosemary. Heat to boiling. Add in the corn, kale, sauted vegetables and cooked sausage. Bring back to a boil, then reduce heat to a simmer. Cook with lid just slightly off of completely sealed.
-
Step 4: Simmer for 45 minutes. Then add the Minute Rice and let cook for 5 minutes. Then add the cooked shrimp in just for a few seconds to reheat. Then serve it up.
-
Step 5: Serve with perhaps some crusty Italian Bread or some French bread. YUM!
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.