Chipotle Shrimp and Chicken Sausage Vegetable Skillet

~ serves 4, Paleo & dairy free option

- 4 Al Fresco Roasted Pepper and Asiago Chicken Sausage Links OR Applegate Organics Fire Roasted Red Pepper Chicken and Turkey Sausage for dairy free option, cut into ¼ inch discs (these are precooked)

- 1 lb of medium precooked shrimp, de-tailed

- 1 medium zucchini, sliced and cut in half

- 2 red bell peppers, chopped

- 1 medium yellow onion, chopped

- 1 TBSP garlic powder

- 1-2 teaspoons Mrs. Dash Southwest Chipotle Salt-Free Seasoning Blend

- pinch of red pepper flakes

- ½ teaspoon salt

- 2 TBSPs extra-virgin olive oil

- ¾ cup chicken stock or chicken bone broth (Chicken Bouillon would work well - just make 1 cups worth and portion out ¾ cup for the recipe)

- 1 ½ TBSPs arrowroot flour

- 1 cup of dry jasmine rice

     First, start boiling 1 ½ cups of water for the rice. Once the water is boiling turn the burner down to medium heat and add 1 cup of rice. Cover and cook until all of the water has been absorbed by the rice.

     Heat a large skillet over medium heat and add 2 TBSPs olive oil. Add the chopped red pepper and onions and sauté for 2-3 minutes, stirring often. Next, add the shrimp, zucchini, and diced chicken sausage. Season with the garlic powder, Mrs. Dash Chipotle blend (add 2 teaspoons if you like spicy food), red pepper flakes, and salt. Add the ½ cup of the chicken stock to the skillet and continue to simmer. In addition, heat the remaining ¼ cup of stock or broth in the microwave for 30 seconds; then add the arrowroot flour to this and whisk to combine. Pour the arrowroot flour/broth mixture into the skillet, stir, and cook for an additional 8-10 minutes minutes on low heat. Serve over ½ cup of cooked rice.