This hearty pot will warm up your guests’ tummies on a chill winter night and load with all the flavors of a holiday season.
Illustrated photo by Cel Lisboa
- 1 pound large shrimps (21/25 count per pound), peeled & deveined
- 1 pound sausage (any kind, spicy would enhance the taste), sliced ½ inch thick
- 2 cups of uncooked rice
- 1 large-size onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 1 yellow or red bell pepper, diced
- 4 cups of chicken broth
- 1 can (16 ounces) diced tomatoes
- 1/4 teaspoon cayenne pepper (reduce the amount if spicy sausage is used)
- 1 pinch of saffron
- fresh parsley, chopped
In a heavy cast-iron pot, sauté onion & garlic, then add all the chopped vegetables, cook for about 10 minutes, stir occasionally. Set aside the vegetables. In the same pot, cook sausage at medium heat for about 15 minutes or till browned. Remove the sausages, add the shrimp and cook in high heat for about 4 minutes till all the shrimps turn pink (cooked), remove from the pot when they are done.
Cook the rice with chicken broth, the diced tomatoes, cayenne pepper, saffron and all the cooked vegetables & sausages in the same pot, lid covered, low heat till the rice is cooked. After 20 minutes or so, add the shrimps and chopped parsley, cook till all the liquid absorbed into the rice mixture. Keep warm in the oven before serving.