Preheat your oven to 375 degrees.
Cover your sheet pan with non-stick paper, spray or mat
In the medium pot, fill with 4.5 cups of water/broth and bring to a boil. Go ahead and measure out your rice and have it ready to put in the pot when the water mixture begins to boil. Stir as you are adding to the boiling water, continue to occasionally check and stir so it doesn’t stick to the bottom of the pot. Cook for 10 minutes on low/medium heat without a lid.
While your water is boiling, cut up all of your peppers and your onion and have them ready to sauté.
Pour 1 tbsp avocado oil into your sauté pan and turn to low. Once the oil is ready, put in your peppers and onion and sauté until tender (onion should be transparent). (You can add some seasoning/salt/pepper now but will add it later also). Once tender, turn off the heat and let sit.
Check and stir your rice. Once the 10 minutes are up you will turn off the heat and place the lid on the pot and let it sit to steam until you are ready to serve the dish.
Cut your sausage links into small rounds.
In your mixing bowl pour in your ready to cook shrimp, cooked peppers and onion and cut up sausage. Add 2 tbsp of oil and your seasoning, salt and pepper. Toss all ingredients together and then spread on your prepared sheet pan making sure it’s all in one layer and not overlapping.
Place the sheet pan in the oven and set your timer for 5-7 minutes. You are going to need to be watching the shrimp and make sure they are not over cooking. Once pink the shrimp will only need a few minutes.
While the shrimp and sausage are cooking you will need your small pot to make your Honey Garlic Glaze . Remove shrimp and sausage from the oven and toss in the Honey Garlic Glaze.
Your rice should be nice and fluffy and ready to serve at this point. Serve the Honey Garlic Glazed Shrimp & Sausage over rice.
