October 13th, 2010
Shrimp & Sausage Red Rice, Recipe, A Southern Dish, Gluten Free
I cut out recipes all the time from different magazines and publications to try them when the mood strikes me.
The other night I felt like this recipe had enough kick to start the evening. I really made this recipe my own because I did not have all of the ingredients; a little substitution here or there still made the recipe one that I would like to make again.
Shrimp & Sausage Red Rice
3 tbsps. bacon drippings
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1 small jalapeno pepper, seeded and finely chopped
3 cloves of garlic, minced ( I used 1 clove)
1/2 tsp. dried thyme
1/2 tsp. crushed red pepper
1/2 to 1 tsp. kosher salt (optional)
1 14.5 oz. can whole tomatoes, crushed
1 rounded tbsp. tomato paste
2 cups chicken stock
1 tbsp. butter
1 cup long grain rice
8 oz. andouille or cooked, smoked chorizo sausage, sliced in 1/2 inch rounds
1 cup sliced fresh okra
1 lb. medium peeled and deveined shrimp (I bought the easy peel shrimp)
Well, now I have to tell you that I could not find okra in the market the other day, I forgot to buy the jalapeno pepper and I did not use tomato paste because the can I had in the house was questionable regarding the issue of gluten free. Instead, I added 1/4 cup of tomato bisque that I found in my cabinet.
Oh, I did not have a green pepper either so I substituted roasted red peppers instead and added a 1/4 cup of sliced, green salad olives with peppers. Hey, it really was good, though.
In a large skillet heat bacon drippings. Add onion and cook over medium-low heat without stirring for 5 minutes.
Add the sweet pepper, jalapeno, garlic, thyme, and crushed red pepper. Sprinkle with 1/2 tsp. of salt, if you want to and a few grinds of black pepper.
Cook over low heat for 8 to 10 minutes or until onion and pepper are soft but not browned.
Add tomato and tomato paste. Stir in stock; bring to a simmer. Cover and simmer for about 15 to 20 minutes. Taste for seasoning; it should be highly seasoned to flavor the rice.
In a heavy bottom pot or heavy 12 inch skillet heat butter over medium heat until melted. Add rice; cook stirring constantly for 1 to 2 minutes until the rice becomes translucent.
Carefully stir in the hot tomato mixture. Cover quickly and cook over low heat for 20 minutes.
Add sausage, shrimp and okra, mixing in gently with two forks. Return cover and cook 15 minutes or until the shrimp is opaque and most of the liquid is absorbed and the rice is tender.
Remove from the heat and let it rest for 3 to 5 minutes before serving.
Serves 6. Just add a green salad or green steamed vegetables.
Note: To crush canned tomatoes, just put them in a bowl and with your hands break them to pieces.
Andouille Sausage is from French origin and it is mostly associated with Cajun cooking. It is spiced and heavily smoked. The one that I used in the above recipe was also gluten free.
As you can see the recipe was a little different but cooking is sometimes not an exact science; the right ingredients even though they might be substitutions will still make a great meal; if it is cooked from the heart.
Tags: Bethany Beach, Delaware Beaches, Delray Beach, entree, Fenwick Island, Gluten Free, gluten free recipe, Lewes, Maryland, Ocean City, Recipe, rehoboth beach, Shrimp & Sausage Red Rice, South Bethany, South Florida
