- 2 tablespoons olive oil
- 1 1/2 cups Birds Eye® Pepper Stir-Fry
- 2 tablespoons garlic, chopped
- 1 cup Andouille sausage, diced
- 1 1/2 cups rice
- 1 (16 ounce) can stewed tomatoes
- 1 tablespoon Cajun spice
- 2 cups water
- 1/2 pound cooked shrimp
- 2 tablespoons parsley, chopped
- In a large braising pan, heat the oil over medium high heat and add the peppers and onions. Cook for 2 minutes and add the garlic and Andouille. Cook for 1 minute more and add the rice. Season with salt and pepper. Cook for 30 seconds more and add the tomatoes, spice and water. Bring to a boil and cover, cook for 15 minutes. Add the shrimp and cook for another 5 minutes until the rice is tender. Fold in the chopped parsley.