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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Susan Pilson
  • 1 lb. kielbasa sausage, sliced
  • 2 TBS olive oil
  • 2 tbsp. butter
  • 2 medium onions, chopped
  • 2 green peppers, chopped
  • 3 celery ribs, chopped
  • 2 garlic cloves, chopped
  • 1 lb. chicken, cooked and shredded
  • 11â�„2 cups uncooked instant rice
  • 11â�„2 cups fat free, low sodium beef broth
  • 28 oz. can low sodium chopped tomatoes
  • 2 TBS chopped parsley, fresh or dried
  • 1 tsp. dried basil
  • 1â�„2 tsp. dried thyme
  • 1â�„2 tsp. black pepper
  • 1â�„3 tsp. cayenne pepper
  • 1 lb. peeled, devined, medium shrimp
  • 1 TBS chopped parsley
Half an hour before assembling recipe, cook sausage in olive oil. Pour sausage and drippings into a slow cooker on high. Add butter, garlic, onions, peppers and celery and shredded  chicken. Cook 30 minutes.
Add rice.  Cover and cook 15 minutes.
Add broth, tomatoes, 2 TBS parsley and remaining seasonings.  Cover and cook on high 1 hour. 
Add shrimp.  Cook 30 minutes more or until liquid is absorbed.
Garnish with 1 tablespoon parsley.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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