-
1
Divide the shrimp into 3 portions: Place 1 portion in a large bowl of lukewarm water to thaw.
-
2
Place 1 each of the remaining portions in 2 resealable 1-gallon freezer bags; label and freeze.
-
3
Meanwhile, in a large, deep skillet, heat the olive oil and butter over medium-high heat.
-
4
Add the rice and onion and cook, stirring occasionally, until the onion is softened, about 5 minutes.
-
5
Add the sausage, bell pepper and garlic and cook, stirring, until the vegetables are softened, about 3 minutes.
-
6
Remove from the heat and stir in the tomatoes and their juices; season with salt and pepper.
-
7
Transfer two-thirds of the rice mixture to a bowl; let cool.
-
8
Stir 2 cups chicken broth into the rice in the skillet.
-
9
Cook one meal now: Bring the rice mixture to a boil, lower the heat, cover and simmer until the rice is tender, about 17 minutes.
-
10
Drain the thawed shrimp and add to the rice mixture.
-
11
Cook over medium heat, stirring often, until opaque, about 5 minutes.
-
12
Freeze two meals for later: Divide the rice mixture in the bowl between 2 resealable 1-gallon freezer bags.
-
13
Pour 2 cups chicken broth into each freezer bag; seal, label and freeze.
-
14
THAW 1 bag of shrimp and 1 bag of rice per meal in the refrigerator overnight.
-
15
Cook as directed in Step 3.
