Recipe by Sue Lau
Stick to your ribs cooking, Cajun-style.
Top Review by Lokstere
This is a fantastic recipe I used some Johnsenville Hot and Spicy sausages cut up small then fried, it added a nice flavor through it. I also used cut up prawns and a chicken breast. My husband who is normally fussy about mixing different meats together liked this very much. Will definatly make again.
- 2 medium onions, chopped
- 1 medium bell pepper, chopped
- 118.29 ml diced celery
- 3 clove garlic, minced
- 44.37 ml olive oil
- 453.59 g shrimp, peeled and deveined
- 236.59 ml uncooked rice
- 473.18 ml chicken broth
- 411.06 g can diced tomatoes
- 3.69 ml salt
- 1.23 ml pepper
- 1.23 ml ground thyme
- 2.46 ml Tabasco sauce
- 1 bay leaf
- 453.59 g cubed cooked ham
Directions See How It's Made
- Cook the onions, bell pepper, celery, and garlic in two tbsp of the oil in a Dutch oven, about 3-4 minutes.
- Add shrimp and cook until shrimp are pink, about 5 minutes.
- Remove shrimp mixture and reserve.
- Add last tbsp oil to the pan along with the rice and cook over med-high heat about ten minutes, until the rice is a light brown, stirring frequently to prevent scorching.
- Stir in the broth, tomatoes, salt, pepper, thyme, Tabasco, and the bay leaf.
- Heat mixture to a boil then cover, reduce hear and simmer, about 15-20 minutes or until rice is tender.
- Stir in the reserved shrimp and also the ham.
- Cover and cook until heated through.
- Remove bay leaf, and serve.