Updated: Nov 11
2 Tbsp. Olive Oil
1 each of green, red and yellow peppers, diced
1 Cup Chopped Celery
1 (12 oz.) package of Kielbasa
1 (14.5 oz.) can diced tomatoes
3 Garlic cloves, sliced
1 small red onion, chopped
1 lb. frozen raw, deveined and peeled large shrimp, thawed
3 cups cooked white or brown rice
4 cups fresh spinach
2 T Vegetable seasoning
In a large deep skillet or Dutch oven, heat the oil on medium-high. Add the peppers, celery, onion, garlic and vegetable seasoning. Cook 6-8 minutes until vegetables are tender, stirring occasionally.
Slice the kielbasa into 1/2 inch thick rounds. Add to the skillet and cook 6-8 minutes until browned.
Peel and rinse the thawed shrimp.
To the skillet add the tomatoes, shrimp and cooked rice. Season with salt and pepper.
Cover skillet and reduce heat to medium. Simmer 10 minutes, stirring occasionally until the shrimp has turned pink, and the rice is heated through.
Add Cajun or chili seasoning (if you prefer more hot). Serve with hot sauce if desired.