Sausage, Peppers and Onions with Shrimp

shrimp-sausage-potatoI will caveat that normally I use raw Italian sweet sausage when I make traditional sausage and peppers.  However, finding sausage without the prohibited ingredients has been challenging.  For this recipe, I used pre-cooked whole 30 compliant tomato basil chicken sausage that I found at Whole foods, but any smoked sausage could be used.   I thought the sausage itself was just ok so I might try it with a different one the next time.  My family said this recipe was a keeper and there were no leftovers so I’m pretty sure this recipe overall will make it into the rotation.

Really short on time? Use pre-cooked sausage and omit the potatoes

Ingredients:

  • 1T extra virgin olive oil (to coat the pan)
  • 1/2 c red onion, chopped
  • 1 red bell pepper, chopped
  • 5 red potatoes, peeled and cubed (~1″)
  • salt and pepper
  • 1 T paprika
  • 3 cloves of garlic, minced
  • 1/2 c chicken stock
  • 1 lb raw shrimp, shelled and deveined
  • 1 lb pre-cooked sausage links, sliced

 

Directions:

  • To a hot cast iron pan, add evoo
  • Add onion and peppers and toss to coat, stirring occasionally (~3 minutes)
  • Add potatoes on top of the onions/peppers
  • Add salt and pepper and toss to coat
  • Place a lid on top to help cook the potatoes faster and stir as needed (~5-7 minutes)
  • Add paprika, stir, (add more evoo if needed) and place the lid back on (~2 minutes)
  • Once the potatoes start to get tender, add the garlic and shrimp and place the lid back on (~1 minute)
  • Add the chicken stock, stir everything, and put the lid on again (~2 minutes)
  • Add the sausage and cook until desired doneness (~2-3 minutes)
  • Stir and Serve
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One thought on “Sausage, Peppers and Onions with Shrimp

  1. Pingback: Whole 30 – Day 4 | Find the Time to Cook

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