Prep: 25 minutes
Cook: 20 minutes
Makes: 6 servings (about 7 cups)
"Made this for my family and it was a big hit. Added a couple if things to make it my own but it was great. "- Bigern2
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|1 poundfresh or frozen shrimp; peeled and deveined|
|1/2 cuponion; chopped|
|1/3 cupcelery; chopped|
|1/4 cupgreen sweet pepper; chopped|
|2 clovesGarlic; minced|
|2 tablespoonscooking oil|
|2 cupschicken broth|
|1 14.5-oz candiced tomatoes; undrained|
|8 ouncesandouille or kielbasa sausage; halved lengthwise a|
|3/4 cupuncooked long grain rice|
|1 teaspoondried thyme; crushed|
|1/2 teaspoondried basil; crushed|
|1/4 teaspoonground red pepper|
|1 bay leaf|
|1 cupcooked ham; cubed|
1. Thaw shrimp, if frozen; set aside. In a 12-inch skillet cook onion, celery, sweet pepper, and garlic in hot oil until tender. Stir in chicken broth, undrained tomatoes, sausage, rice, thyme, basil, ¼ teaspoon black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
2. Stir in shrimp. Return to boiling. Simmer, covered, about 5 minutes more or until shrimp turn opaque and rice is tender. Stir in ham; heat through. Discard bay leaf.
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Made this for my family and it was a big hit. Added a couple if things to make it my own but it was great.
3 years, 5 months, 2 weeks, 6 days, 2 hours, 12 minutes ago
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