| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Dutch | Tabasco | 4 | Servings |
INGREDIENTS
| 2 | T | Vegetable oil |
| 1/2 | lb | Andouille or hot smoked |
| sausage cut in 1/2" | ||
| slices | ||
| 1/2 | c | Sliced celery |
| 1 | Onion, chopped | |
| 1 | Green or red pepper, chopped | |
| 1 | Clove garlic, minced | |
| 1 1/3 | c | Chicken broth |
| 8 | oz | Whole peeled tomatoes |
| coarsely chopped | ||
| undrained | ||
| 1 | Bay leaf | |
| 1/4 | t | TABASCO pepper sauce |
| 1/4 | t | Dried oregano leaves |
| 1/4 | t | Dried thyme leaves |
| 1/8 | t | Ground allspice |
| 3/4 | c | Uncooked rice |
| 1/2 | lb | Shrimp, peeled deveined |
| cut in half lengthwise | ||
| Celery leaves |
INSTRUCTIONS
In large heavy saucepot or Dutch oven, heat oil over medium-high heat. Add sausage, celery, onion, green pepper and garlic. Cook 5 minutes or until vegetables are tender; stir frequently. Stir in broth, tomatoes, bay leaf, TABASCO sauce, oregano, thyme and allspice. Bring to a boil. Reduce heat and simmer uncovered 10 minutes; stir occasionally. Stir in rice. Cover; simmer 15 minutes. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand covered 10 minutes. Remove bay leaf. Garnish with celery leaves. Busted by Karen Sonnessa <> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <> on Apr 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1367
Calories From Fat: 910
Total Fat: 107.8g
Cholesterol: 479.1mg
Sodium: 4116.5mg
Potassium: 660.7mg
Carbohydrates: 34g
Fiber: 1.4g
Sugar: 2.8g
Protein: 87.2g