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Savannah Red Rice and Shrimp Dressing

Yield 6 servings


  • 1 pound unpeeled, medium-size fresh shrimp
  • 1/4 pound hot Italian sausage
  • 1/3 cup chopped country ham (about 2 ounces)
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 cup low-sodium chicken broth
  • 1 cup instant brown rice

How to Make It

  1. Peel shrimp; devein, if desired. Set aside.

  2. Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain. Add country ham, onion, and bell pepper; cook, stirring constantly, 2 minutes. Add tomatoes, tomato paste, and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Cool slightly.

  3. Process tomato mixture in a blender or food processor 15 seconds or until smooth, stopping once to scrape down sides.

  4. Combine rice and tomato mixture. Spoon into an 8- x 8-inch baking dish.

  5. Bake at 350°, covered, for 25 minutes. Add shrimp, and bake, covered, 15 additional minutes or until rice is tender and shrimp turn pink.

  6. Note: In testing we used Uncle Ben's Instant Brown Rice.