Cajun rice 'n' sausage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | teaspoon | Paprika |
| ¼ | teaspoon | Anise Seed; lightly crushed |
| 1 | teaspoon | Fresh Marjoram; minced |
| 2 | tablespoons | Fresh Basil; minced |
| 2 | dashes | Tabasco Sauce |
| ½ | teaspoon | Pickled Jalapeno Peppers; minced |
| 1 | tablespoon | Worcestershire Sauce |
| ½ | cup | Canned Tomato Puree |
| 14½ | ounce | Can Cut Tomatoes; with their juices |
| ¼ | pounds | Chicken Sausage |
| 4 | cups | Cooked Brown Rice |
| 2 | cups | Stir-Fried Vegetables |
| ¼ | pounds | Cooked Shrimp |
| 1 | Green Onion; minced | |
| ¼ | cup | Parsley; chopped |
Directions
Combine paprika, anise seed, marjoram, basil, Tabasco, jalapeno, Worcestershire, tomato puree and canned tomatoes with juice. Stir to combine. Preheat oven to 375øF. Lightly prick sausages with the tines of a fork. Place in a small baking pan and roast for 15 minutes.
Remove from oven; reduce oven temperature to 350øF. Cut sausages into ¼" rounds.
Combine rice, sausages, and 1 cup tomato mixture in a 2 quart casserole; par to an even layer. Combine vegetables and shrimp with remaining tomato mixture; spoon over rice and sausages. Cover and bake for 15 minutes, until hot. Stir in green onions and parsley.
Per Serving: 395 calories, 23 g protein, 63 g carbohydrate, 8 g fat, 2 g saturated fat, 107 mg cholesterol, 529 mg sodium, 5 g fiber.
Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA