Oct 4 201103:30PM CT KABB-FOX San Antonio, TX 9-15-11 KABB 9pm Southern Living Idea House.mpg
Get the recipe: www.southernliving.com This classic New Orleans dish dish is loaded with Creole spices and comes together in three easy steps. Yield: Makes 6 to 8 servings Ingredients * 1 (16-ounce) package spicy hickory-smoked sausage, cut into 1/2-inch slices * 1 large onion, chopped * 1 small green bell pepper, chopped * 3 garlic cloves, minced * 2 cups uncooked rice * 1 (32-ounce) container chicken broth * 1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped * 1 (8-ounce) can tomato sauce * 2 teaspoons Cajun seasoning * 1 teaspoon hot sauce * 1 pound unpeeled medium-size fresh shrimp * 3 tablespoons chopped green onions Preparation Brown sausage in a large Dutch oven over medium-high heat. Drain, reserving 3 tablespoons drippings in pan. Add onion and bell pepper, and sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 more minute. Add rice and chicken broth. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes. Stir in tomatoes and next 3 ingredients. Peel shrimp, and devein, if desired. Stir in shrimp and green onions; cook 2 to 3 minutes or just until shrimp turn pink. Southern Living, JUNE 2003
Video Rating: 5 / 5
