I have been a long-time user of allrecipes.com.  I even have a label for allrecipes here on my blog!  My favorite ever baked good that I have recreated over and over again is Brooke’s Bombshell Brownies, which I posted about here on my blog over 4 years ago when I was a baby blogger.  Since then I have adapted the recipe to make variations of the brownie such as  “When Life Gets You Down Brownies“, Black Forest Brownies, Peanut Butter Caramel Swirled Brownies.  I’m sure in the future there will be another brownie variation since that is the way I tick!

You are getting this recipe compliments of Allrecipes.com.  I recently was accepted into the Allrecipes Allstar Program and one of our first assignments is to make and create recipes using Al Fresco products.  I’m far from a new user of Al Fresco.  I have a few recipes on my blog such as Spaghetti with Sausage and Simple Tomato Sauce, Mango Chipotle Caramelized Onion Pizza, and one of our repeat favorites, Buffalo Chicken Sausage Panini. Needless to say I’m a fan of their product so this assignment is a piece of cake for me!  For the first part of the assignment I decided to create my own recipe and that is how I came up with what you see photographed here!

I decided I wanted to cook the sausage and shrimp together and serve it with a jasmine rice that I made using the Better than Boullion Lobster Base Concentrated Broth.  After the rice was done, I stirred in some of my Mom’s freshly dried parsley flakes (so much brighter green and fragrant!).  If I had fresh parsley, I probably would have used that, but mom’s dried is next best when fresh isn’t available!  The recipe didn’t take long from start to finish.  You can definitely call this a 30 minute meal.  The longest part of this is letting the rice cook!

I love the motivation that becoming an Allrecipes Allstar has given me.  In the last month I was lucky to post the 3 recipes I did!  I’m happy to have some motivation and a new group of Allrecipe Fans to interact with!  You will definitely see more in the near future now that I have some motivation behind me.  🙂

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on The Life and Love of Grumpy’s Honeybunch. The reviews, content and opinions expressed in this blog are purely the solely my own. This blog was written in support of Al Fresco and their Chicken Sausage Product.

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Shrimp and Andioulle Chicken Sausage Stir-Fry with Seafood Infused Jasmine Rice
  • 2-1/2 Al Fresco Andioulle Chicken Sausages, sliced diagonally
  • 1/2 pound raw shrimp, peeled and deveined
  • 1-2 teaspoons cajun seasoning (adjust to your preference for flavor)
  • 1/4 cup diced red pepper
  • 1 tablespoons Olive Oil, divided
  • 1/2 tablespoon unsalted butter
  • 1/4 cup chopped onion
  • 2 large cloves chopped garlic
  • 2 cups water
  • 2 teaspoons Better than Boullion Lobster Base (or your favorite seafood broth)
  • 1 tablespoon fresh chopped parsley, or 1 teaspoon dried

Prep veggies for recipe.In large stockpot over medium heat, use 1/2 tablespoon of Olive oil and saute onion and garlic until onion is tender. Add the 2 cups of water and boullion. Bring to a boil. Add rice and stir. Bring back to a boil and then turn heat down to simmer. Simmer for 20 minutes. When rice is fully cooked, stir in parsley.When the rice is about 10 minutes into its cook time, heat a skillet with the remaining olive oil. Add sliced sausage to skillet and saute until just browned. Add red pepper pieces and saute another 2 minutes. While pepper and sausage is cooking, coat shrimp with the cajun seasoning. Add butter to skillet and and turn heat up slightly. (just enough to make the shrimp give a real good sizzle. Add shrimp and cook for about 2-3 minutes, until shrimp is no longer transparent.

When the protein is ready, your rice should be done. Serve shrimp and sausage mixture over top of rice. Serves 4.


Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 4