Shrimp N Chicken Sausage Rice Bowl Recipes

CHICKEN SAUSAGE AND SHRIMP FRIED RICE

Steps:

• .Cook the rice and keep it aside. Chop the carrot,spring onion into small dices (separate the green color part for garnishing )and mince garlic.
• Slice chicken sausages into small pieces. Heat a pan/wok on medium heat drizzle a bit of oil, scramble three eggs, transfer it to a bowl and set aside.
• Add a little more oil again on the same pan and add diced white color part of spring onion, minced garlic, sliced sausage and shrimp, saute until the shrimp turns to pink and the sausage is cooked,add salt to taste and stir-fry thoroughly.
• .Add the cooked rice and Chinese broccoli/gai lan,diced carrot and stir-fry thoroughly until the vegetable is tender crisp.
• At this point, you can add soy sauce.
• Then add the scrambled eggs stir quickly until all ingredients mix together, and remove from heat.
• Garnish with green color of spring onion and coriander leaves.

SHRIMP N CHICKEN SAUSAGE RICE BOWL

Steps:

• 1. Cook your sausages. put aside. same pan bring cup water and cup of tomatos in juice with litl oil to boil add rice packet bring back to boil cook for min. reduce to simmer and let simmer for 25 min. Stir in cooked chicken and shrimp cover till warmed thru.
• 2. For extra kick instead of tomatos in juice use tomatoes and green chilis.

MEXICAN CHICKEN AND SHRIMP RICE BOWL

Steps:

• To season chicken and shrimp: In large bowl, toss chicken and shrimp with fajita seasoning. Add lime juice and lime zest. Toss and set aside.
• To stir-fry vegetables: In large skillet, bring 2 tablespoons oil to a sizzle. Add garlic, pepper and onion. Stir-fry for 4 to 5 minutes or until vegetables are soft and slightly charred. Remove to plate.
• To cook chicken and shrimp: Wipe out pan. Add remaining oil. Heat over medium-high heat until oil sizzles. Add chicken and shrimp. Stir-fry for 3 to 4 minutes or until shrimp is pink and chicken is crispy brown. (Note: If you're worried about overcooking shrimp, cook separately.) Season with salt and pepper. Return vegetables to pan. Stir. Reduce heat to keep warm.
• To prepare beans: Rinse and drain black beans. Heat in microwave or on stove top until warm.
• To assemble: Place 1 cup rice in bowl. Squeeze a little lime juice on top. Spoon on 1/2 cup beans. Add one-quarter of chicken/shrimp mixture and shredded cheese. Add topping as desired.

CHICKEN, SHRIMP, AND SAUSAGE STEW

Steps:

• In a large Dutch oven, saute sausage for about 4 minutes or until browned.
• Transfer sausage to a large bowl.
• Sprinkle chicken thighs with salt and pepper.
• Add chicken to Dutch oven and saute until browned on each side.
• Transfer chicken to the bowl with the sausage.
• Discard all but 1 tablespoon of drippings.
• Add onions and peppers to Dutch oven; saute for 15 minutes or until soft and golden brown.
• Add garlic, oregano, thyme and paprika; saute for 2 minutes.
• Return sausage and chicken to Dutch oven.
• Add tomatoes with juice, chicken broth, and wine.
• Bring mixture to a boil.
• Reduce heat; cover and simmer for 25 minutes or until chicken is cooked.
• Uncover pot and simmer for 40 minutes or until chicken is very tender and liquid is reduced to desired consistency.
• Add shrimp and simmer about 5 minutes or until no longer pink.
• Season to taste with salt and pepper.