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Hillshire sausage oil green pepper green onions celery garlic parsley chicken shrimp oysters tomatoes thyme bay leaves oregano Creole seasoning cayenne pepper Uncle Bens rice salt chicken broth
Viewed: 9 - Published at: 4 years agoIngredients
- 1 lb. Hillshire sausage, sliced
- 3 Tbsp. oil
- 1 c. green pepper, chopped
- 1 c. green onions, chopped
- 1 c. celery, chopped
- 2 cloves garlic, minced
- 3/4 c. parsley, chopped
- 1 chicken, boiled and deboned
- 2 to 3 lb. shrimp (optional)
- 1 to 2 pt. oysters (optional)
- 2 (16 oz.) cans tomatoes
- 1 1/2 tsp. thyme
- 2 bay leaves
- 2 tsp. oregano
- 1 Tbsp. Creole seasoning
- 1/2 tsp. cayenne pepper
- 2 c. Uncle Ben's rice, rinsed and drained
- 1/2 tsp. salt
- 2 c. chicken broth
Method
- In a six-quart pot, saute sausage and remove.
- Add oil and saute green pepper, garlic, celery and parsley over medium heat for 5 minutes.
- Add tomatoes with liquid, chicken broth and onions.
- Stir in spices.
- Add rice, sausage and cook over low heat for 30 minutes.
- When most of liquid is absorbed add meat and cook until seafood is done.
- Put in a casserole dish and bake at 350° for 15 to 20 minutes.
- Makes about 4 to 5 quarts.
