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Ingredientes
- 2 Tbsp. Vegetable oil
- 2 lrg Onions, minced, divided
- 3/4 lb Andouille sausage, thinly sliced
- 1 med Green bell pepper, cored, seeded and coarsely minced
- 1 x Celery rib, minced
- 2 x Garlic cloves, chopped
- 1 c. Long-grain white rice
- 1 can (14 1/2-oz) crushed tomatoes in puree
- 2 tsp Dry oregano leaves
- 1 tsp Tabasco sauce
- 1/2 tsp Dry thyme leaves
- 1/2 tsp Cayenne pepper
- 1 x Bay leaf
- 2 c. Chicken broth
- 1 lb Medium shrimp, peeled and deveined
Direcciones
- Heat the oil in a heavy-bottomed 2-qt saucepan over medium heat. Add in half the onions and cook, uncovered, stirring occasionally, till the onions are caramelized but don't burn, about 5 - 10 min. Add in the remaining onions, the sausage, green pepper, celery and garlic. Cook, stirring frequently, for 5 min. Add in the rice and stir to coat with oil.
- Add in the tomatoes, oregano, Tabasco sauce, thyme, cayenne, bay leaf and chicken broth. Bring to a boil over high heat, cover, reduce the heat and cook till liquid is absorbed and rice is tender, about 25 min. Add in the shrimp, cover and cook an additional 5 min over low heat, or possibly till the shrimp are pink. Taste and adjust seasoning.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 6 servings | |
| Calories 462 | |
| Calories from Fat 216 | 47% |
| Total Fat 24.1g | 30% |
| Saturated Fat 7.12g | 28% |
| Trans Fat 0.12g | |
| Cholesterol 158mg | 53% |
| Sodium 665mg | 28% |
| Potassium 509mg | 15% |
| Total Carbs 32.3g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.48g | 2% |
| Protein 27.28g | 44% |
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