 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
|
This recipe came from my Country Casserole's Cookbook. Ingredients:
1 lb fulled cooked smoked link sausage, sliced |
1/2 lb fully cooked smoked ham, diced |
1/4 cup butter |
4 medium onions, chopped |
1 small green pepper, chopped |
3 garlic cloves, minced |
1 (16 ounce) can tomatoes with juice, cut up |
1 bay leaf |
1/2 teaspoon dried thyme |
1/2 teaspoon cayenne pepper |
3 cups chicken broth |
2 cups uncooked long grain rice |
2 lbs uncooked shrimp, cleaned and peeled |
1 cup diced cooked chicken |
salt |
pepper |
Directions:
1. In a large Dutch oven, saute sausage and ham in butter until lightly browned, add onion, green pepper and garlic.
2. Saute until vegetables are tender. Stir in tomatoes, bay leaf, thyme, cayenne pepper and chicken broth.
3. Cover and bring to a slow boil, stir in rice.
4. Cover and cook over low heat until rice is nearly tender, about 15 - 20 minutes.
5. Stir in shrimp and chicken. Cover and simmer until shrimp is cooked and liquid is absorbed. Do not over cook shrimp.
6. Salt and pepper to taste.
7. Remove bay leaf.
|
|