Shrimp, Sausage and Rice

Laced with loads of fresh veggies, like sweet bell pepper and tomatoes, this quick shrimp dish is a real weeknight winner.

2 Tbsp. olive oil
6 oz andouille sausage, fully cooked
1 medium onion
1 red pepper
2 clove garlic
1 cup long-grain white rice
½ cup dry white wine
2 tsp. Creole seasoning
1¾ cup low-sodium chicken broth
12 oz shrimp, peeled and deveined
12 oz plum tomatoes
½ cup fresh flat-leaf parsley

Heat the oil in a large skillet over medium-high heat. Add the sausage and cook until browned, 1-2 minutes per side; transfer to a plate.

Reduce the heat to medium, add the onion and cook, covered, stirring occasionally, for 4 minutes. Add the pepper and garlic and cook, stirring occasionally, until the vegetables are just tender, about 5 minutes more.

Stir in the rice, then the wine and seasoning and bring to a simmer. Add the broth and bring to a boil. Reduce heat and simmer, covered, for 12 minutes.

Fold the sausage into the rice mixture, then nestle the shrimp in the partially cooked rice and cook, covered, until the shrimp are opaque throughout and the rice is tender, 4-5 minutes more. Fold in the tomatoes and sprinkle with the parsley before serving.

Makes 4 servings.

Leftovers: Whip up easy enchiladas. Reheat any extras in the microwave, then spoon into small tortillas. Roll up, place in a baking dish and top with jarred salsa and grated cheese; broil until the cheese melts.