Joy of Jamann
Chef HiHo's Galley Delights

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Chef HiHo's Caribbean twist on an old New Orleans favorite!

Yields: 6 Servings


1/2 pound bacon diced
1 onion diced
1/2 green pepper diced
1 stalk celery diced
1 pound smoked pork sausage sliced
1 pound medium size shrimp
1 1/2 cups uncooked converted white rice
1 teaspoon paprika
1 teaspoon dried thyme
3 cups chicken broth
1 cup tomato (canned diced)
3 green onions chopped

Cook bacon about 3 minutes. Add onions stirring until brown. Add green peppers, celery and sausage; cook stirring often (3 minutes longer). Add the shrimp and cook until shrimp is light pink. Add rice, paprika and thyme. Add chicken broth, diced tomato and green onions; bring to a boil stirring well. To add a little zip sprinkle with a little cayenne pepper to taste. Reduce heat, cover and simmer 18 minutes until rice is done.