3/4 to 1poundpeeled, uncooked, small to medium, frozen Shrimp,
6ouncesCajun Andouille Sausage or Ham,
1mediumonion, chopped (about 1 1/2 cups),
1green bell pepper, seeded and chopped (about 1 cup),
2stalkscelery, chopped (about 1/2 cup),
2 to 3tablespoonsbutter,
1/2teaspoonEach dried thyme leaves and salt,
1/4teaspoonEach cayenne pepper and tabasco,
1cuplong-grain white rice,
1(15 ounce) canstewed tomatoes, chopped,
1(15 ounce) canchicken broth,
1(8 ounce) cantomato sauce,
1/2cupchopped green onion,
1/4cupfinely chopped parsley,
1Place shrimp, still inside sealed plastic bag, in cold water to thaw.
2Chop sausage and lightly brown in a large non-stick stock pot or Dutch oven over Medium-Heat. Stir often. Remove and set aside. Chop onion, bell pepper and celery while sausage browns.
3Melt butter in pot, scraping sausage bits from bottom. Stir in flour until smooth. Heat 5 minutes, stirring often, until flour turns golden brown. Add vegetables and saute 5 minutes. Chop tomatoes, reserving juice, green onion and parsley while vegetables cook.
4Stir sausage, garlic, seasonings and rice into vegetables. Heat 2 minutes. Blend tomatoes and juice, broth, tomato sauce and water into rice mixture. Bring to a boil; reduce heat to Medium; cover and cook 20 minutes.
5Stir in shrimp. Cover and cook 10 minutes until shrimp curl and turn pink and rice is tender. Add green onions and parsley and serve
No Nutritional Information Available