| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Cajun |
Ethnic, Cajun |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
lg |
Onions; chopped, divided |
| 3/4 |
lb |
Andouille sausage; thinly sliced |
| 1 |
md |
Green bell pepper; cored, seeded and coarsely chopped |
| 1 |
|
Celery rib; chopped |
| 2 |
|
Garlic cloves; minced |
| 1 |
c |
Long-grain white rice |
| 1 |
cn |
(14 1/2-ounce) crushed tomatoes in puree |
| 2 |
ts |
Dried oregano leaves |
| 1 |
ts |
Tabasco sauce |
| 1/2 |
ts |
Dried thyme leaves |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
|
Bay leaf |
| 2 |
c |
Chicken broth |
| 1 |
lb |
Medium shrimp; peeled and deveined |
INSTRUCTIONS
Heat the oil in a heavy-bottomed 2-quart saucepan over medium heat. Add
half the onions and cook, uncovered, stirring occasionally, until the
onions are caramelized but do not burn, about 5 to 10 minutes. Add the
remaining onions, the sausage, green pepper, celery and garlic. Cook,
stirring frequently, for 5 minutes. Add the rice and stir to coat with oil.
Add the tomatoes, oregano, Tabasco sauce, thyme, cayenne, bay leaf and
chicken broth. Bring to a boil over high heat, cover, reduce the heat and
cook until liquid is absorbed and rice is tender, about 25 minutes. Add the
shrimp, cover and cook an additional 5 minutes over low heat, or until the
shrimp are pink. Taste and adjust seasoning.
Recipe by: The Hartford Courant
Posted to MC-Recipe Digest V1 #781 by John Snell, jws@teleport.com on
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