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-D'awlin! |
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1/2 lb andouille or hot-smoked sausage, cut into 1/2 inch slices 1/2 cup sliced celery 1 small onion, chopped 1 small green or red pepper, chopped 1 clove garlic, minced 1 3/4 cups chicken broth 1 can (8 oz) whole peeled tomatoes, coarsely chopped, undrained 1 bay leaf 1/4 tsp Tabasco pepper sauce 1/4 tsp dried oregano leaves 1/4 tsp dried thyme leaves 1/8 tsp ground allspice 3/4 cup uncooked rice 1/2 lb shrimp peeled deveined & cut in half In a large heavy saucepot or Dutch oven heat oil over medium-high heat. Add sausage, celery, onion, green pepper & garlic. Cook 5 minutes or until vegetables are tender; stir frequently. Stir in broth, tomatoes, bay leaf, Louisiana's Tabasco sauce, oregano, thyme and allspice. Bring to a boil. Reduce heat and simmer uncovered 10 minutes; stir occasionally. Stir in rice. Cover; 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. Remove bay leaf and serve. Contributed by Vicki P.
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