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1 cup of long grain brown rice
6 cloves of garlic (3 grated,3 thinly sliced)
1 T. extra virgin olive oil
1 pkg. (12 oz.) spicy chicken andouille sausages (1 link finely chopped, the rest thinly sliced crosswise)
2 bunches of scallions (white and green parts chopped separately)
2 large bell peppers (finely chopped)
3 celery ribs with leaves (finely chopped)
1 pint of grape tomatoes (half finely chopped, half quartered)
1/2 lb. peeled and deveined medium shrimp

In a medium saucepan, bring 2 cups of water to a boil with the rice, grated garlic, and 1/2 teaspoon each of the salt & pepper. Lower the heat, partially cover and simmer for 25 minutes. Heat the olive oil in a dutch oven over med-high heat and add the chopped sausage and cook for about a minute. Add 2 tablesppons of water, the sliced garlic, the scallion whites, bell peppers and celery. Lower the heat to med-low, cover and cook stirring occasionally until the vegetables are softened (about 8 minutes). Add the chopped tomatoes and cook uncovered about 3 minutes or until the tomatoes start to release their juice. Stir in the parcooked rice and bring to a simmer, then cover and cook over low heat until the rice is tender (about 10 minutes). Stir in the sliced sausage, the shrimp and quartered tomatoes; add 1/4 cup of water or more if the pot is dry. Cover and cook over low heat until the sausage is heated through and the shrimp are opaque (about 5-6 minutes). Sprinkle the scallion greens on top and serve.
 
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