Ingredients
- 2 cups chicken broth
- 1 1/2 cups V8
- 2 tea. paprika
- 1 1/2 tea. salt
- 1 tea. Tabasco
- 1/4 tea. pepper
- 2 Tbsp. vegetable oil
- 1 cup yellow onion, 1/2" dice
- 1/2 cup red pepper, 1/2" dice
- 1/2 cup celery, 1/2" dice
- 1/2 lb. smoked linguica, peeled and cut into 1/2" dice
- 2 tea. minced garlic
- 2 bay leaf
- 1 1/2 cups long grain rice
- 1/2 lb. smoky ham,. cut into 1/2" dice
- 1 lb. medium shirmp, peeled and deveined
- 2 Tbsp. parsley, finely chopped
Preparation
Step 1
In a small ovenproof saucepan, combine the chicken broth, V8, paprika, salt, Tabasco, and pepper. Cover and place the saucepan over direct medium heat on BBQ. When liquid comes to a boil, remove the saucepan from the grill and set aside.
Preheat a large Dutch oven over direct medium heat with the grill's lid open, for 5 minutes. When hot, add the oil, onion, bell pepper and celery. Cook until the vegetables soften, 3-5 minutes, stirring often. Add the linguica, garlic, and bay leaf and cook for 2-3 minutes, stirring often. Stir in the rice and ham. Add the warm chicken broth mixture and stir. Slice the pot to the edge of the fire or to the part of the grill where the liquid will barely simmer (do not boil). Cover the pot and simmer the rice until it is cooked through but not mushy, about 18 minutes, stirring once or twice, making sure there is still some liquid left. If the mixture looks dry, add a little water. If the liquid is boiling,m move the pot farther away from the fire and rotate it for even cooking. Add the shrimp and stir to combine with the rice. Cover the pot and cook until the shrimp are cooked but still tender, 3-5 minutes. remove and discard the bay leave. Season to taste (careful, it's hot!), adding more salt and Tabasco if needed.
Remove the pat from the grill and set aside with the lid on for about 5 minutes. Stir in the parsley and serve warm.