Ingredients
-
1 medium onion, diced
-
2 tablespoons celery, diced
-
3 garlic cloves, minced
-
2 tablespoons olive oil
-
1 (3 ounce) can mushrooms, drained, liquid reserved
-
1 medium onion, coarsely chopped
-
2 teaspoons dried thyme
-
black pepper, to taste
-
1 cup brown rice, uncooked
-
2 1/4 cups chicken stock
-
12 medium shrimp, peeled and deveined
-
1 small green bell pepper, diced
-
1 small green bell pepper, coarsely chopped
-
1/4 teaspoon hot red pepper flakes (to taste)
-
4 Italian sausages, sliced
-
2 tablespoons chicken livers, minced
Instructions
- Heat oil over medium-high heat in a deep, heavy skillet with a close-fitting cover.
- Add diced onion, celery, diced bell pepper, and garlic, and saute until well-browned, stirring often.
- Add sausage and chicken livers. Cook, stirring often, until sausage is well-browned.
- Add reserved liquid from mushrooms and scrape bottom of pan.
- Add thyme, red pepper flakes and black pepper. Stir in mushrooms, chopped onion, and chopped bell pepper. Cook until onions are slightly softened.
- Stir in rice. Cook, stirring, about 1 minute.
- Add stock, stir, and add shrimp.
- Reduce heat to very low. Cover tightly and simmer until liquid is absorbed and rice is cooked, about 40 minutes.
- Let stand 5 minutes before serving.