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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Shrimp and green peas crown this succulent mixture of rice, tomato, green pepper and sweet sausage. (An adopted recipe from 2005's gold rush...) Ingredients:
1 1/2 lbs sweet italian sausage links |
3 stalks celery, chopped |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 (28 ounce) can tomatoes |
2 cups regular long grain rice |
2 teaspoons salt |
1/4 teaspoon ground red pepper |
1 lb large shrimp |
1/2 cup frozen peas |
Directions:
1. In a 12-inch skillet over medium heat, cook sausage and add 1/4 cup water, boil.
2. Cover skillet and cook sausages for 5 minutes.
3. Remove cover and continue cooking until sausages are well browned, about 20 minutes, turning sausages frequently and pricking sausages to release fat.
4. With slotted spoon, remove sausages to paper towels to drain.
5. Cut sausages into 1-inch chunks; place in 4-quart casserole.
6. Preheat oven to 375 degrees.
7. In dripping remaining in skillet over medium heat, cook celery, onion and green pepper until vegetables are tender, stirring occasionally.
8. With slotted spoon, remove vegetables to casserole with sausages.
9. Add tomato with their liquid, rice, salt, ground red pepper and 2 cups water to casserole.
10. Cover and bake for 35 minutes, stirring frequently.
11. Meanwhile shell and devein shrimp.
12. After rice has baked for 35 minutes, tuck some shrimp into rice mixture and arrange peas and some shrimp on top of the casserole.
13. Cover and continue baking for 10 minutes or until shrimp turns pink, rice is tender and all liquid is absorbed.
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