INGREDIENTS
2 TBSP. olive oil
1 lb. Andouille sausage, cut into 1/2-inch slices
2 cups chopped onions
1 TBSP. minced onion
1 (14.5 oz.) can chopped tomatoes
3 TBSP. minced cilantro
3 habanero peppers, cut in half and seeded
2 bay leaves
1 1/2 cups Uncle Ben’s Converted Rice
3 cups canned chicken stock
2 TBSP. salt
1 lb. large shrimp, peeled and deveined
1 bunch scallions, cut for garnish
DIRECTIONS
Heat the olive oil in a large heavy pot over medium heat.
Add the onions, garlic, tomatoes and parsley; cook until tender, stirring frequently, about 15 minutes.
Add the sausage, bay leaves and pepper halves; cook 5 more minutes.
Add rice and chicken stock; add salt and mix gently.
Raise the heat to bring the contents to a boil; cover tightly and turn heat down to very low.
Cook for 45 minutes, stirring gently every few minutes.
With about 10 minutes to go, stir in the shrimp and scallions.
Before serving, remove pepper halves, being sure to account for all 6 pieces used in the recipe.
Serves 4-6.
