Ingredients
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1/4 cup oil
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1/2 lb smoked sausage, sliced
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1 cup onion, chopped
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1 cup bell pepper, chopped
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1 cup celery, chopped
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2 garlic cloves, minced
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1 (16 ounce) can tomatoes, drained but save
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1 1/2 cups stock or 1 1/2 cups water
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1 teaspoon thyme
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1/4 teaspoon cayenne pepper
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1/2 teaspoon black pepper
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1 teaspoon salt
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1 1/2 tablespoons Worcestershire sauce
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2 lbs shrimp, peeled and deveined
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1/2 lb chicken, cooked and cubed
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1 cup green onion, chopped
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1 cup rice, converted
Instructions
- 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.