Sauteed Cajun Shrimp

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 can (14.5 ounces) low-sodium chicken broth
• 1 cup long-grain white rice
• Coarse salt and ground pepper
• 2 red bell peppers, ribs and seeds removed, sliced lengthwise into thin strips
• 8 ounces precooked andouille or kielbasa sausage, halved lengthwise and thinly sliced crosswise
• 1 pound large shrimp, peeled and deveined

1. In a medium saucepan, heat 1 1/2 teaspoons oil over medium.
2. Add onion; cook until softened, stirring occasionally, 3 to 5 minutes.
3. Add broth and bring to a boil.
4. Stir in rice; season with salt and pepper.
5. Cover, reduce heat to low, and simmer until rice is tender, about 20 minutes.
6. Meanwhile, in a large nonstick skillet, heat remaining 1 1/2 teaspoons oil over medium.
7. Add bell peppers and cook until crisp-tender, stirring occasionally, 4 to 6 minutes.
8. Add sausage and shrimp; cook until sausage is heated through and shrimp are opaque throughout, 3 to 5 minutes.
9. Season with salt and pepper.
10. To serve, divide rice among four shallow bowls; top with shrimp mixture, and drizzle with any pan juices.
11. (Per Serving)
12. Calories: 423
13. Fat: 7.6g (1.7g Saturated Fat)
14. Protein: 35.9g
15. Carbohydrates: 49.8g
16. Fiber: 2g

olive oil, onion, chicken broth, longgrain white rice, salt, red bell peppers, kielbasa sausage, shrimp

Taken from www.epicurious.com/recipes/food/views/sauteed-cajun-shrimp-387526 (may not work)