| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
La, Times |
6 |
servings |
INGREDIENTS
| 3/4 |
lb |
Andouille or smoked sausage |
|
|
Olive oil |
| 6 |
|
Chicken drumettes |
| 3/4 |
lb |
Peeled deveined shrimp |
| 1/2 |
|
Green bell pepper; chopped fine |
| 1/2 |
|
Onion; chopped fine |
| 1/2 |
c |
Parsley; chopped fine |
| 1 |
|
Clove Garlic; chopped fine |
| 1/4 |
c |
Canned tomato sauce |
| 3 |
sm |
Bay leaves |
| 1 |
ts |
Fresh thyme leaves |
|
|
Salt and pepper |
| 1 |
ds |
Cayenne pepper |
| 3 |
c |
Water |
| 1 1/2 |
c |
Rice |
INSTRUCTIONS
Halve sausage lengthwise and then slice crosswise. Saute sausage in large
skillet with 1 teaspoon olive oil and remove. Without washing pan, saute
chicken drumettes in additional 1 teaspoon olive oil and remove. Repeat
with shrimp and remove. Without washing pan, add 1 teaspoon oil and saute
bell pepper, onion, parsley and garlic until lightly browned. Add tomato
sauce, bay leaves, thyme and salt, pepper and cayenne to taste, then bring
to simmer. Add 1 1/2 cups water, rice and sauteed sausage, chicken and
shrimp and bring to boil. Reduce heat and simmer, covered, 15 to 20
minutes, stirring occasionally. Add 1 1/2 more cups water and continue to
simmer, covered, until water is absorbed and rice is cooked, 45 to 60
minutes, stirring occasionally. Discard bay leaves. Yields 6 servings.
Each serving: 430 calories; 816 mg sodium; 94 mg cholesterol; 19 grams fat;
41 grams carbohydrates; 23 grams protein; 0.38 gram fiber.
Recipe Source: Los Angeles Times - 10-21-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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