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
Yield: 8-10 servings
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