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In a large skillet or 4-quart Dutch oven brown sausage over medium heat. Drain, reserving 2 tablespoons drippings in skillet; set sausage aside. Add pork to skillet with green onion and garlic; cook, stirring occasionally, until pork is browned, about 8-10 minutes.
Return sausage to pan with chicken broth, rice, salt, oregano, saffron and bay leaf. Bring to a boil; reduce heat, cover and simmer 25 minutes. Add shrimp, peas, pimiento and parsley. Simmer, covered, for 10-15 minutes or until shrimp are done. Remove bay leaf.
Republished with permission, National Pork Council
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dakotabear 3 years agoI used garbanzo beans instead of peas and used pimento spice instead of pimento. and substituted cilantro for the parsely - turned out wonderful!
tyson 8 years agoRepublished with permission, National Pork Council [I posted this recipe.]