Ingredients
2 T. butter
½ cup chopped green pepper
1 stalk celery, sliced
1 medium onion, chopped
½ tsp. Garlic, chopped
½ cup uncooked long grain white rice
1 cup cubed ¾ inch cooked chicken
1 cup water
1 16 oz. can tomatoes
½ poun cooked smoked sausage, cut into ¼ inch slices
1½ tsps. Chicken boullion granules
½ tsp. Paprika
1/8 tsp. Thyme
1/8 tsp. Red pepper
1/8 tsp. Pepper
1 small bay leaf
½ pound fresh or frozen deveined raw shrimp
Hot pepper sauce if desired
Preparation
In a 3 quart saucepan melt butter until sizzling and add green pepper, celery, onion and garlic. Cook over medium heat, stirring occasionally until vegetables are tender (4-6 minutes). Stir in all remaining ingredients except shrimp and hot pepper sauce. Rduce heat to low. cover and continue cooking, stirring occasionally until rice is fork tender (20-25 minutes). Add shrimp, continue cooking until shrimp turn pink (4-5 minutes). Remove bay leaf. Serve with hot pepper sauce.
