Shrimp pilau - country living

Yield: 6 servings

Measure Ingredient
1 can (16-oz) whole tomatoes
1 tablespoon Vegetable oil
½ pounds Andouille or other smoked sausage, cut into 1/2-inch thick slices
1 medium Onion, cut into 12 pieces
1 large Sweet green pepper, cut into 12 pieces
1½ cup Long-grain white rice
Water
¾ teaspoon Salt
½ teaspoon Dried oregano leaves
¼ teaspoon Dried thyme leaves
¼ teaspoon Cracked black pepper
4 To 6 drops hot red-pepper sauce
1 pounds Large raw shrimp, shelled and deveined
Cornmeal-Fried Okra (opt.; separate recipe)

1. Drain tomatoes thoroughly, reserving liquid in 4-C measuring cup.

Cut each tomato into 8 pieces; place in strainer over same cup and set aside to drain.

2. In 5-quart Dutch oven, heat oil. Add sausage, onion, and green pepper; saute until lightly browned. Stir in rice; cook, stirring, until rice is coated with oil.

3. Add enough water to reserved tomato liquid to make 2-¾ C. Stir tomato liquid, salt, oregano, thyme, black pepper, and red-pepper sauce into rice mixture. Heat to boiling over high heat. Reduce heat to low; cook, covered, 15 minutes.

4. Add shrimp and reserved tomatoes; cook, covered, 5 to 8 minutes longer or until shrimp is cooked through, rice is tender, and all liquid has been absorbed.

5. Spoon pilau onto individual serving platters. Serve with Commeal-Fried Okra, if desired. Nutrition information per serving without Cornmeal- Fried Okra-protein: 28 grams; rat: 20 grams; carbohydrate: 44 grams; fiber: 2 grams; sodium: 1,335 milligrams; cholesterol: 160 milligrams; calories: 475.

Country Living/July/94 Scanned & fixed by DP & GG

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