Louisiana rates up there as one of the most interesting places I have lived in my life. The people, the places and the cooking is to die for! This is a recipe I learned to make while living there and is one of my favorites. Along with boiled crawfish, crawfish enchiladas and crawfish pie. Blackened Alligator tail isn't to shabby either!
INGREDIENTS:
3 lbs. Shrimp – peeled
1 lb. Crabmeat
1 doz. Oysters
1 lb. Smoked Sausage - sliced
3 c Rice
1 sm. Can Tomato Sauce
1 large Onion
2/3 c Parsley – chopped
2/3 c Bell Pepper – chopped
2/3 c Cooking Oil
Boil rice and set aside. +/- click to read more
INGREDIENTS:
3 lbs. Shrimp – peeled
1 lb. Crabmeat
1 doz. Oysters
1 lb. Smoked Sausage - sliced
3 c Rice
1 sm. Can Tomato Sauce
1 large Onion
2/3 c Parsley – chopped
2/3 c Bell Pepper – chopped
2/3 c Cooking Oil
Boil rice and set aside. +/- click to read more
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Sauté onion over med low heat in oil until almost brown, then add Shrimp and cook 15 minutes stirring occasionally. Add parsley, shallots and bell pepper; sauté 10 minutes, stirring. Add smoked sausage and cook for 10 minutes. Add 3 cups water and cook ½ hour over medium heat. Add oysters and crabmeat; cook 15 minutes then salt and pepper to taste. Add rice a little at a time, steadily stirring, until all rice is added. Heat over medium heat for 15 minutes, stirring occasionally.
Serves 5 to 6 people.