 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
From my collection of handwritten recipes. Ingredients:
1 tablespoon oil |
8 ounces andouille sausages, cut in 1/2 inch pieces (or chorizo) |
1 cup diced smoked ham |
2 stalks celery, chopped |
1 medium onion, chopped |
1 large green pepper, chopped |
2 garlic cloves, minced |
3 tablespoons flour |
2 bay leaves |
1 teaspoon oregano |
1 teaspoon thyme |
1/2 teaspoon pepper |
1/4 teaspoon cayenne pepper |
4 cups chicken broth |
1 cup uncooked white rice |
1 1/2 lbs medium shrimp, peeled, deveined with tails left on (about 40) |
2 large tomatoes, chopped |
Directions:
1. In a 6 quart dutch oven, heat the oil over medium-high heat. Add the sausage plus the ham and saute for 5 minutes. Add the celery, onion, green pepper, and garlic and saute for 5 minutes or until soft. Stir in the flour, bay leaves, oregano, thyme, and black and red peppers. Cook, stirring constantly, for 5 minutes or until the flour has browned. Stir in the stock, then the rice and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until the rice is nearly tender. Discard the bay leaves. Stir in the shrimp and tomatoes, cover, and cook 5 minutes longer or just until the shrimp turn opaque. Serve with Fried Greens.
|
|