- 6
5/5
(1 Votes)
Ingredients
- 1 Lb. sausage, andouille or any good smoked sausage, sliced 1/2 " thick or chopped coarse
- 1 Large Onion , chopped
- 3 Ribs celery, chopped
- 1 Cup green pepper, chopped
- 1/2 Cup red pepper, chopped
- 4 Cloves garlic, minced
- 1/2 Cup olive oil
- 1 Can chopped tomatoes
- 2/3 Teaspoon each thyme, oregano
- 1/2 Teaspoon liquid smoke
- 2 Bay leafs
- 1 Pinch saffron (optional)
- Cayene pepper to taste
- 2 Cup converted rice
- 4 Cups good chicken stock
- 24 Shrimp, peeled(optional)
- 1/4 Cup Italian parsley, chopped
Preparation
Step 1
Saute sausage in large saute pan or braiser pan that has a good cover until slightly browned . Add oil, onions, celery and saute until transluscent. Add peppers & garlic heat 2 minutes then add sesonings & liquid smoke. Stir 1 minute add rice. Stir 1 minute to coat rice. Add tomatoes & stock bring to simmer with cover on pan. Cook until liquid is absorbed. Remove bay leaf. If using, place shrimp on top of rice & cover. Cook until shrimp become opaque. Garnish with chopped parsley. Enjoy. Serves 4 .