Yield: 4 servings
|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|
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