g Andouille or other smoked sausage,cut into 1-cm thick slices
g sliced celery
g chopped onion
g chopped green pepper
1 tea Spoon finely chopped garlic
ml chicken stock
g diced tomatoes
1 bay leaf
1 Tea Spoon TABASCO® Sauce
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme
1/8 teaspoon ground allspice
g uncooked rice
g raw shrimp, peeled, deveined and cut in half lengthwise Salt to taste
Method
1
Step 1
Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper and garlic.
2
Step 2
Cook for 5 minutes or until vegetables are tender, stirring frequently. Stir in stock, tomatoes, bay leaf, TABASCO® Sauce, oregano, thyme, and allspice.
3
Step 3
Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice; cover and simmer 15 minutes.
4
Step 4
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 before serving.
Ingredients
2 tsp vegetable oil
225 g Andouille or other smoked sausage,cut into 1-cm thick slices
50 g sliced celery
150 g chopped onion
125 g chopped green pepper
1 tea Spoon finely chopped garlic
400 ml chicken stock
125 g diced tomatoes
1 bay leaf
1 Tea Spoon TABASCO® Sauce
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme
1/8 teaspoon ground allspice
135 g uncooked rice
225 g raw shrimp, peeled, deveined and cut in half lengthwise Salt to taste