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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Submitted by Sharon Babbin for An Afternoon In New Orleans Ingredients:
3/4 lb smoked sausage |
2 ounces pepperoni, sliced thin |
3/4 cup green pepper, coarsely chopped |
1/2 cup onion, coarsely chopped |
2 1/2 cups water |
1 1/2 lbs shrimp, peeled and cleaned |
1 medium tomato, chopped |
2 chicken bouillon cubes |
1 1/2 cups rice, uncooked |
1 tablespoon worcestershire sauce |
1 teaspoon salt |
1/2 teaspoon thyme |
1/4 teaspoon pepper |
1/8 teaspoon garlic powder |
Directions:
1. In a large Dutch oven cook the smoked sausage, pepperoni, green pepper and onion until the vegetables are slightly tender. Add water, shrimp, tomato and bouillon cubes; bring to a boil. Stir in all remaining ingredients.
2. Cook, covered, 30 minutes, or until rice is tender and all liquid is absorbed. Serve hot.
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