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This recipe is one of my go-to weeknight meals, because it is so fast and easy. The best part of this recipe is you can use whatever type of sausage floats your boat and any type of rice you like. I’ve linked to the ones that I like to use for this recipe.

Ingredients:

Directions:

Peel the shrimp, place in a bowl and set aside.

Cook the rice, in the chicken broth, according to the package instructions. This allows for more flavor in the rice and more nutrients for your body.

Side Note: If you decide to use a quick-cook form of rice or pre-cooked rice, this recipe takes even less time and you’ll need to adjust the time when you cook or warm-up the rice accordingly. You can also use cauliflower “rice” as a low-carb substitute and way to get in more veggies.

While the rice is cooking, slice the sausage and brown in a large skillet. If you want to add spice to the sausage you can sprinkle with the Cajun seasoning. Once browned place in a bowl and set aside.

Once the rice is about 10 minutes from being complete, in the large skillet you cooked the sausage in (leave the sausage remanence), add butter, squeeze the juice of 1.5 limes, pour in the tequila, and add in the shrimps. Sprinkle liberally with Cajun seasoning. Cook for 4 minutes, flip over, sprinkle liberally with Cajun seasoning, and cook for 4 more minutes.

Rice should be done by the time the shrimp complete. Pick either the rice pot or the skillet to mix everything together in. Adding the rice and shrimp with sauce together, Rotel, lime juice, lime zest, sausage, and stir together.

Done. Eat. Enjoy.

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