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Servings4-6People | Prep Time10Minutes | Cook Time30Minutes |
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Ingredients
2tbsp
olive oil
1
Large Oniondiced
1
Large Bell Pepperdiced
1cup
Celerydiced
2cloves
garlicminced
114 oz can
Diced Tomatoes(or 1 cup diced fresh tomatoes)
2tsp
Worcestershire Sauce
1tbsp
Hot Sauce
6cups
Chicken Stock
1 1/2cups
Hinode Riceuncooked
2cups
Texas Gulf Shrimppeeled, deveined
1lb
Local J Bar B or Kiolbassa Sausagesliced into 1/2" slices
1tsp
Paprika
1tsp
Garlic Powder
1/2tsp
Salt
1/2tsp
Dried Oregano
1/4tsp
Black Pepper
1/4tsp
Cayenne Pepper
1/4tsp
Dried Thyme
Servings: People
Units:
Instructions
- 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.
Recipe Notes
Recipe by Shaina Olmanson of FoodForMyFamily.com