Hot Smoked Sausage Shrimp Rice Stack

Maybe we should have called it layers, because flavor builds as the stack assembles.  We invited our local friend from That Dam Jam—Pineapple Habanero to flavor up this magical dish even more!

Ingredients

—3 Links: Queen City Sausage-Hot Smoked Sausage.  Cut in 1/2 and quartered

—3/4 LB. Raw shrimp

—2 Cups Jasmine rice.  Washed.  Cook according to package instructions

—2 Small avocados.  Sliced or mashed

—1 TBLS Olive oil

—4 TBS That Dam Jam—Pineapple Habanero jam

—5 TBLS Soy Vay Veri Veri Teriyaki Marinade & Sauce

—1/4 TSP Black pepper

Directions

1. Marinate the shrimp in the jam and Soy Vay for 20 minutes

2. Medium skillet, brown the sausages in olive oil.  Add the shrimp but do not over cook.  Set aside skillet content

3. Use a large ramekin or small bowl to use as a form for the cooked rice and plate it

4. Add the avocados

5. Add the smoked sausage pieces

6. Add the shrimp

7. Top with marinade mixture and pepper