Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)
1 1/2 lb Smoked Sausage – sliced
1 T Olive Oil or Butter
2 cups diced Onion
2 cups diced Green Bell Pepper
2 cupa diced Celery
2 T chopped Garlic
1/2 T Jambalaya Seasoning or Tony’s
1 can Rotel
1 can diced Tomatoes
4 cups Chicken Broth
2 cups Yellow Saffron Rice
1 1/2 lbs raw Shrimp – peeled and deveined
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Brown Sausage in Dutch oven
Add Olive Oil or Butter
Add Onion, Bell Pepper, Celery – saute until tender
Add Garlic and Seasoning stirring to mix
Add Rotel and diced Tomatoes
Simmer 15 minutes
Add Chicken Broth and bring to a boil
Add Rice and Shrimp
Cover and reduce heat to low for 30 minutes
Serve with Garlic Bread and Cold Beer
8 – 10 servings
WOODWENWAY 