Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 2 larges | Onions; chopped, divided |
| ¾ pounds | Andouille sausage; thinly sliced |
| 1 medium | Green bell pepper; cored, seeded and coarsely chopped |
| 1 \N | Celery rib; chopped |
| 2 \N | Garlic cloves; minced |
| 1 cup | Long-grain white rice |
| 1 can | (14 1/2-ounce) crushed tomatoes in puree |
| 2 teaspoons | Dried oregano leaves |
| 1 teaspoon | Tabasco sauce |
| ½ teaspoon | Dried thyme leaves |
| ½ teaspoon | Cayenne pepper |
| 1 \N | Bay leaf |
| 2 cups | Chicken broth |
| 1 pounds | Medium shrimp; peeled and deveined |
Heat the oil in a heavy-bottomed 2-quart saucepan over medium heat. Add half the onions and cook, uncovered, stirring occasionally, until the onions are caramelized but do not burn, about 5 to 10 minutes. Add the remaining onions, the sausage, green pepper, celery and garlic. Cook, stirring frequently, for 5 minutes. Add the rice and stir to coat with oil.
Add the tomatoes, oregano, Tabasco sauce, thyme, cayenne, bay leaf and chicken broth. Bring to a boil over high heat, cover, reduce the heat and cook until liquid is absorbed and rice is tender, about 25 minutes. Add the shrimp, cover and cook an additional 5 minutes over low heat, or until the shrimp are pink. Taste and adjust seasoning.
Recipe by: The Hartford Courant Posted to MC-Recipe Digest V1 #781 by John Snell, jws@... on