Ingredients Weight Measure
Vegetable oil 2 Tbsp.
Andouille or other smoked sausage, cut into 1/2-inch slices 1/2 lb.
Celery, sliced 1/2 cup
Onion, small, chopped 1 ea.
Red or green bell pepper, small, chopped 1 ea.
Garlic clove, minced 1 ea.
Chicken broth 1-3/4 cups
Fresh or canned tomatoes, diced 1 cup
Bay leaf 1 ea.
TABASCO® brand Original Red Sauce 1 tsp.
Dried oregano leaves 1/4 tsp.
Dried thyme leaves 1/4 tsp.
Ground allspice 1/8 tsp.
Rice, uncooked 3/4 cup
Shrimp, peeled, deveined and cut in half lengthwise 1/2 lb.


  1. Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper, and garlic. Cook 5 minutes or until vegetables are tender, stirring frequently.
  2. Stir in broth, tomatoes, bay leaf, TABASCO® Sauce, oregano, thyme, and allspice. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally. Stir in rice; cover and simmer 15 minutes. Add shrimp; cover and simmer 5 minutes longer or until rice is tender and shrimp turn pink. Let stand, covered, 10 minutes. Remove bay leaf before serving.

Yield: 4 servings