Directions

1. Add olive oil and sausage to a dutch oven or pot. Sauté sausage over medium heat until it is browned.

2. Add bell pepper, onion, and celery, and sauté for one minute.

3. Mix in Fully Loaded seasoning (or Packin’ Heat if you like it extra spicy), and sauté for one minute to toast the spices.

4. Add tomatoes with the juices, rice, and chicken broth. Stir to combine, scooping any browned bits off the bottom of the pan.

5. Place the lid on dutch oven and turn heat to medium-high. Allow the broth to come to a boil.

6. Once boiling, turn the heat to low and simmer for 20 minutes.

7. After 11 minutes of simmering, add the shrimp and stir in. Place lid back on and cook for remaining 9 minutes.

8. Remove the dutch oven from the heat and allow to rest for 5 minutes with the lid still on.

9. Give it a stir, garnish with fresh parsley, sliced green onions, and a sprinkle of Packin’ Heat seasoning if you are feeling spicy! Enjoy!