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1 pound Italian sausage 2 green onions, chopped 2 large onions, chopped 3 tablespoons parsley chopped 4 cloves garlic, minced 2 tablespoons all-purpose flour 2 tablespoons vegetable oil 4 ribs celery, chopped 3/4 pound oysters and liquid, uncooked 1 pound shrimp, peeled and deveined, uncooked 1 (16-ounce) can tomato paste 1 (29-ounce) can tomatoes 3 bay leaves 1/2 teaspoon sugar 1 teaspoon of each: accent, Tabasco, salt, pepper, Worcestershire sauce, and cayenne 1/2-3/4 cup rice, uncooked 2 1/2 cups water Remove casing from sausage and cut into bite size pieces. In skillet, cook sausage, onions, parsley and garlic about 15-20 minutes, until sausage is browned. In a large soup pot make roux with flour and oil by cooking over a medium-high heat until dark brown, stirring constantly. Add sausage mixture, celery, oysters and juice, raw shrimp, tomato paste, tomatoes, and seasonings to roux. Cook and simmer about 15 minutes. Add rice and water. Cover and cook on low heat about 15 to 20 minutes or until rice is done. Yield: 8-10 servings This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |