I got this recipe from the New Orleans School of Cooking in the 90s. What a fun class it was!
Provided by Carolyn Haas
Categories Seafood
Time 50m
Number Of Ingredients 14
Steps:
- 1. Heat oil. Saute sausage until lightly browned. Remove.
- 2. Add onions, celery and peppers to pan. Saute until softened. Add garlic, saute another minute.
- 3. Stir in tomatoes, seasonings and stock. Return sausage to pan. Pour rice on top. Cover, simmer for 15 minutes without opening pan. Stir. Add uncooked shrimp and cook for 5 more minutes or until shrimp is pink.
- 4. Garnish with green onion. Serve with hot sauce and sherry, if desired.
- 5. PS Substitute 3/4 to 1 lb. chicken, cut into bite side pieces, instead of shrimp. If so, saute with the sausage and add back in with sausage where indicated.
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