Ingredients

1 tablespoon olive oil
1 pound hot Italian sausage (1 inch pieces w/o casing)
3 cloves galic, minced
1-2 tablespoons corn starch
1-14.5oz can Chicken Broth
1-15oz can early peas with pearl onions and mushrooms (drain liquid)
1/2 pound of frozen (thaw) or fresh large de-veined shrimp
8oz oz stewed or diced tomatoes
1-1/2 cups yellow saffron rice-cook as instucted on package

Instructions

Heat olive oil in a large skillet. Add sausage and garlic to oil- cook and brown. In separate bowl, mix together corn starch and chicken broth until smooth. Add cornstarch/broth mixture to the cooked sausage in skillet. Stir and add vegetables and shrimp. Cook and stir until mixture thickens and boils. Serve over saffron rice.

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