74ºF

Cookin' Time With H-E-B: Creole Rice with Shrimp Sausage

HOUSTON – Here's a recipe from H-E-B that was featured on Channel 2 News Midday.

Prep time: 30 minutes

Cook time: 45 minutes

Serves: 4 people

Ingredients

  • 1 jar Bayou Brother’s Creole Sauce
  • 12 oz. Raw Shrimp
  • 1 12 oz. HEB sausage (diced) ( pan sauted)
  • 2 cups uncooked rice
  • 1 carton CM Free-Range Chicken Broth (4 cups)

Instructions

  • Defrost shrimp and set aside.
  • In a large stockpot add the Creole sauce, sautéed sausage and shrimp. Heat on medium for 8-10 minutes.
  • In a saucepan make the rice using the chicken broth instead of water.
  • Sweet and Savory Brie Tart

    Ingredients

    • 1 Pillsbury pie shell
    • ½ jar Robert’s Reserve Cran Razz Sauce.
    • 2 cups Kings Hawaiian Bread (cut into 1 inch cubes)
    • 1 Granny Smith apple (cut into ½ inch cubes)
    • ½ cup pecans (chopped)
    • 1 stick butter (melted)
    • 1 wheel brie (8oz.)

    Instructions

  • Bake pie crust in a 9 inch pie plate. ( 350F 8-10 minutes)
  • In a bowl add the bread, apple, pecans. Pour the melted butter over the mixture and coat completely.
  • Pour ½ jar cran razz and spread in bottom of pie shell.
  • Place bread mixture into the shell.
  • 5.Slice brie ½ inch thick and place over bread mixture.
  • 6. Bake 350F for 8-12 minutes or until the brie is melted.