Prep time
Cook time
2 tbsp olive oil
1 Large Onion (diced)
1 Large Bell Pepper (diced)
1 cup Celery (diced)
2 clove garlic (minced)
1 oz can Diced Tomatoes ((or 1 cup diced fresh tomatoes))
2 tsp Worcestershire Sauce
1 tbsp Hot Sauce
6 cup Chicken Stock
cup Hinode Rice (uncooked)
2 cup Texas Gulf Shrimp (peeled, deveined)
1 lb Local J Bar B or Kiolbassa Sausage (sliced into 1/2" slices)
1 tsp Paprika
1 tsp Garlic Powder
½ tsp Salt
½ tsp Dried Oregano
¼ tsp Black Pepper
¼ tsp Cayenne Pepper
¼ tsp Dried Thyme
Medium
Tender
Soft
In a large stockpot, heat olive oil over medium-high heat.
Add onion, celery, and the bell pepper - sauté for 5 minutes or until the vegetables are just tender.
Stir in garlic, tomatoes, Worcestershire, and hot sauce - stirring to combine.
Add stock and rice - bring to a boil, reduce to low and simmer for 15 minutes until the rice is tender but not fully cooked.
Add shrimp, sausage, and spices - continue cooking until rice is soft and sausage and shrimp are fully cooked, about 10-15 minutes.
Serve immediately with extra hot sauce like Texas Pete Hot Sauce.
