|8||oz (250 g) smoked Polish sausage|
|1||tbsp (15 mL) olive oil|
|1||can (14.5 oz) chicken broth (about 2 cups/500 mL)|
|1||cup (250 mL) uncooked long grain white rice|
|1||tbsp (15 mL) Creole Rub|
|2||garlic cloves, pressed|
|1/2||tsp (2 mL) turmeric|
|1||lb (450 g) medium uncooked shrimp (41-50 per pound), peeled and deveined, tails removed|
|1||can (14.5 ounces) petite diced tomatoes with green chiles (1 3/4 cups/425 mL), drained|
|1||pkg (9 oz) frozen artichoke hearts, thawed (1 1/2 cups/375 mL)|
|1||cup (250 mL) frozen peas, thawed|
|Chopped fresh parsley (optional)|
Yield: 6 servings
Nutrients per serving: Calories 380, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 140 mg, Carbohydrate 36 g, Protein 25 g, Sodium 850 mg, Fiber 4 g
Cook's Tips: Do not overcook shrimp, as they will continue to cook during standing time.
Turmeric is a yellow spice thatís a key ingredient in curry powder and mustard. Itís a suitable substitute for saffron, which is commonly used in paella but extremely expensive.
If desired, 2 cups (500 mL) diced cooked chicken can be substituted for the shrimp.