Savannah Red Rice and Shrimp Dressing

Ingredients

• 14.5 ounce canned tomatoes diced undrained canned
• 2 ounces country ham chopped
• 0.3 cup bell pepper green chopped
• 1 cup brown rice instant
• 0.3 pound sausage italian hot
• 1 cup chicken broth low-sodium
• 0.5 cup onion chopped
• 1 pound shrimp fresh unpeeled
• 1 tablespoon tomato paste 

Equipment

• food processor
• frying pan
• oven
• blender
• baking pan

Directions

1. Peel shrimp; devein, if desired. Set aside.
2. Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink.
3. Drain.
4. Add country ham, onion, and bell pepper; cook, stirring constantly, 2 minutes.
5. Add tomatoes, tomato paste, and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Cool slightly.
6. Process tomato mixture in a blender or food processor 15 seconds or until smooth, stopping once to scrape down sides.
7. Combine rice and tomato mixture. Spoon into an 8- x 8-inch baking dish.
8. Bake at 350, covered, for 25 minutes.
9. Add shrimp, and bake, covered, 15 additional minutes or until rice is tender and shrimp turn pink.
10. Note: In testing we used Uncle Ben's Instant Brown Rice.