| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Dutch |
Tabasco |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1/2 |
lb |
Andouille or hot smoked sausage; cut in 1/2" slices |
| 1/2 |
c |
Sliced celery |
| 1 |
sm |
Onion; chopped |
| 1 |
sm |
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 |
ts |
TABASCO pepper sauce |
| 1/4 |
ts |
Dried oregano leaves |
| 1/4 |
ts |
Dried thyme leaves |
| 1/8 |
ts |
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 <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 16, 1998
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