1 cup Hill Country Fare Long Grain Rice
1 (15 oz.) can Hatch Sauce (Sauce to Make Spanish Rice)
1 tbsp. Fiesta Chopped Garlic in Oil
1 cup chopped celery
1 tsp. Tony Chacheré Creole Seasoning'
1 cup peeled and deveined shrimp
1 cup H-E-B Smoked Sausage
Combine rice, Hatch Sauce, garlic, celery, Tony Chachere's Creole Seasoning and 1/2 cup water in a large skillet. Bring mixture to a boil over high heat.
Reduce heat to medium low, cover and cook 15 minutes. Stir in raw shrimp and sliced smoked sausage, cover and continue to cook 5 more minutes until rice is fluffy. Season to taste with salt and pepper
No Nutritional Information Available
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