¾ cup uncooked rice
1 t hot sauce (
Louisiana hot sauce,
Baumer Foods Crystal or
McIlhenny Tabasco)
2 T vegetable oil
1 small onion, chopped
1 small red or green bell pepper, chopped
1 clove garlic, minced
1 3/4 cups chicken broth
1 cup diced fresh or canned tomatoes
1 bay leaf
½ pound andouille or other smoked sausage, cut into 1/2-inch slices
½ pound shrimp, peeled, deveined and cut in half lengthwise
½ cup sliced celery
¼ t dried oregano leaves
¼ t dried thyme leaves
¼ t ground allspice
Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper, and garlic. Cook 5 minutes or until vegetables are tender, stirring frequently.
Stir in broth, tomatoes, bay leaf, hot Sauce, oregano, thyme, and allspice. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice; cover and simmer 15 minutes. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand, covered, 10 minutes.
Serves 4.