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“From my collection of handwritten recipes.”
READY IN:
1hr
SERVES:
6
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 6 quart dutch oven, heat the oil over medium-high heat. Add the sausage plus the ham and saute for 5 minutes. Add the celery, onion, green pepper, and garlic and saute for 5 minutes or until soft. Stir in the flour, bay leaves, oregano, thyme, and black and red peppers. Cook, stirring constantly, for 5 minutes or until the flour has browned. Stir in the stock, then the rice and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until the rice is nearly tender. Discard the bay leaves. Stir in the shrimp and tomatoes, cover, and cook 5 minutes longer or just until the shrimp turn opaque. Serve with Fried Greens.

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