2 Tbsp. butter
½ cup (1 stalk) sliced celery
½ cup chopped green pepper
½ cup (1 medium) chopped onion
½ tsp. finely chopped fresh garlic
½ cup uncooked long grain rice
1 cup cubed ¾ inch cooked chicken
1 cup water
½ lb. cooked smoked sausage link, cut into ¼ inch slices
1 ½ tsp. instant chicken bouillon granules
½ tsp. paprika
1/8 tsp. dried thyme leaves
1/8 tsp. cayenne pepper
1/8 tsp. pepper
1 small bay leaf
½ lb. (10-12) fresh or frozen raw shrimp, shelled, de-veined, rinsed (or 12 oz. frozen cooked shrimp )
Hot pepper sauce
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In 3 quart saucepan melt butter; add celery, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender (4-6 minutes).
Add all remaining ingredients except shrimp and hot pepper sauce. Cook over high heat until mixture comes to a full boil (3-4 minutes).
Cover; reduce heat to low. 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.
Makes 4 servings.
