- 1 packet Boil-in-Bag White Success® Rice
- 2 tablespoons olive oil
- 6 bratwurst
- 1 bag jumbo frozen shrimp (thawed & peeled)
- 1 Medium pepper (diced)
- 1 Medium yellow onion (diced)
- 2 cloves garlic (minced)
- 3 green onions (chopped)
- 28oz canned crushed tomatoes
- 14.5oz canned petite diced tomatoes
- 1 cup chicken broth
- 1 tablespoon dried parsley
- 1 tablespoon sea salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon Penzy's BBQ 3000 (or a mix of garlic powder, chili powder and paprika)
INSTRUCTIONS:
- Warm the olive oil in a Dutch oven over medium-high heat for 3 minutes. Add the bratwurst and cook them for 2 minutes per side, then remove them from the pot and set them aside.
- Add the diced pepper to the Dutch oven, let it cook for 2 minutes, and then add the onion. Saute them for another 3 minutes, and then add the garlic, salt, black pepper and parsley. Continue cooking for 1 minute longer, and then add the chicken broth all at once - taking care to scrape up all the bits from the bottom of the pan.
- Pour in the crushed and diced tomatoes and stir in the Penzy's BBQ 3000. Add the whole bratwurst back to the Dutch oven, bring to a boil, the reduce the heat, cover and simmer the mixture for 15 minutes. Remove the bratwurst.
- Pour one packet of Boil-in-Bag White Success® Rice into the tomato mixture and then recover. Slice the bratwurst into 1-inch pieces, and then add it back into the pot along with the shrimp and the green onions. Cover again, and then continue cooking for 15 minutes longer.
Source: (A)musing Foodie
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