Prep 20 mins
Cook 40 mins
My friend Glynn makes this every super bowl party and it goes fast. It's really good and just the right amount of kick!! I'm posting it here so that I wont lose the recipe again!!
- 1⁄4 cup oil
- 1⁄2 lb smoked sausage, sliced
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 1 cup celery, chopped
- 1 cup green onion, chopped
- 2 garlic cloves, minced
- 1 (16 ounce) can tomatoes, drained but save
- 1 1⁄2 cups stock or 1 1⁄2 cups water
- 1 teaspoon thyme
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup rice, converted
- 1 1⁄2 tablespoons Worcestershire sauce
- 2 lbs shrimp, peeled and deveined
- 1⁄2 lb chicken, cooked and cubed
- In a heavy Dutch oven, saute sausage until lightly browned. Remove from pot.
- Saute onions, bell peppers, green onions, celery and garlic in meat drippings until tender.
- Add tomatoes, thyme, cayenne pepper, black pepper and salt. Cook for 5 minutes.
- Stir in rice.
- Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups.
- Bring to a boil, reduce to a simmer.
- Add raw shrimp, chicken and sausage and cook uncovered, stirring occasionally for about 30 minutes until rice and shrimp are done.
This recipe has been posted since 2005 and i've been making it since 2006! I can't believe I did not review all these years! It's really really flavorful, and very easy to prepare. I follow directions to the tee, with the exception that I don't use the green onions, nor the cayenne pepper. I do add hot sauce to it for heat. Thanks for sharing this awesome recipe!
Wonderful, my students fix this for friday lunchs for the staff. Usually nothing leftover. The right heat, good flavor and best of all the picky eaters love it. Made, as is, several times and never got around to rating it.