Skillet Shrimp and Sausage

Ingredients

• 2 (2 lb) bags frozen raw shrimp (31 to 40 per pound)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons butter
• 4 cups long-grain white rice
• 1 large onion, chopped
• 4 links precooked chicken-apple sausages, cut into 1-inch pieces
• 1 large green bell pepper, chopped
• 2 teaspoons finely chopped garlic
• 1 (14 1/2 ounce) can diced tomatoes
• salt and pepper
• 6 cups chicken broth

Directions

1. 1

   Divide the shrimp into 3 portions: Place 1 portion in a large bowl of lukewarm water to thaw.

2. 2

   Place 1 each of the remaining portions in 2 resealable 1-gallon freezer bags; label and freeze.

3. 3

   Meanwhile, in a large, deep skillet, heat the olive oil and butter over medium-high heat. Add the rice and onion and cook, stirring occasionally, until the onion is softened, about 5 minutes.

4. 4

   Add the sausage, bell pepper and garlic and cook, stirring, until the vegetables are softened, about 3 minutes.

5. 5

   Remove from the heat and stir in the tomatoes and their juices; season with salt and pepper.

6. 6

   Transfer two-thirds of the rice mixture to a bowl; let cool. Stir 2 cups chicken broth into the rice in the skillet.

7. 7

   Cook one meal now: Bring the rice mixture to a boil, lower the heat, cover and simmer until the rice is tender, about 17 minutes.

8. 8

   Drain the thawed shrimp and add to the rice mixture. Cook over medium heat, stirring often, until opaque, about 5 minutes.

9. 9

   Freeze two meals for later: Divide the rice mixture in the bowl between 2 resealable 1-gallon freezer bags.

10. 10

    Pour 2 cups chicken broth into each freezer bag; seal, label and freeze.

11. 11

    THAW 1 bag of shrimp and 1 bag of rice per meal in the refrigerator overnight. Cook as directed in Step 3.