Cajun rice 'n' sausage

Yield: 4 servings

Measure 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

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

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