Julia fell in love with this recipe from 100 Days of Real Food – check it out for a delicious dinner.
2 tablespoons butter
1/2 pound sausage (or bacon)
1 large bell pepper, large dice
1 large onion, large dice
3 ribs celery, large dice
1 small head garlic, cloves peeled and minced
1 teaspoon Creole seasoning
Salt and freshly ground pepper to taste
2 large tomatoes, chopped
3/4 lb raw shrimp, peeled
2 bay leaves
1.5 cups quick cooking brown rice
2 cups chicken stock/broth (can use water if do not have broth)
1 cup water
1/2 pint shucked oysters, with their liquor (optional)
Hot sauce, to taste (optional)
Green onions for garnish
- Combine the butter and sausage (or bacon) in a large soup pot over high heat. Cook for about 6 minutes stirring occasionally.
- Add the bell pepper, onion, celery, garlic, Creole seasoning, salt and black pepper to taste. Saute over high heat for about 8 minutes, or until the veggies have browned and carmelized.
- Add the tomatoes, shrimp, and bay leaves, and stir for a couple of minutes.
- Add the rice, stir gently, then add broth and water. Gently stir the rice again to make sure it does not stick to the bottom of the pot.
- Bring to a boil, then reduce heat, cover and simmer for about 15 minutes (or until the rice is tender)
- Turn off the heat and fold in the oysters (if using), cover, and let sit for about 8 minutes. If not using oysters, skip this step.
- Garnish with green onions and serve.
Photo by Rakratchada Torsap / freedigitalphotos.net