16 OZ PK. SPICY HICKORY SMOKE SAUSAGE (CUT INTO 1/2-INCH SLICES
LARGE ONION CHOPPED
SMALL GREEN PEPPER CHOPPED
3 GARLIC CLOVES MINCED
2 CUPS UNCOOKED RICE
1 32OZ CHICKEN STOCK
1 14 OZ CAN STEWED TOMATOES DRAINED & CUT
1 18OZ TOMATOES SAUCE
CAJUN SEASON
HOT SAUCE
1 PD UNPEELED MEDIUM SHRIMP
CHOPPED GREEN SCALLION
Preparation
Brown sausage in a large Dutch oven over medium-high heat. Drain, reserving 3 tablespoons drippings in pan. Add onion and bell pepper, and sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 more minute.
Add rice and chicken broth. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes. Stir in tomatoes and next 3 ingredients.
Peel shrimp, and devein, if desired.
Stir in shrimp and green onions; cook 2 to 3 minutes or just until shrimp turn pink.
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