This is my adaptation of Justin Wilson’s in his book “Homegrown Louisiana Cooking”.  I substituted andouille sausage which makes it super hot and spicy, just the way I like it.  Ice down your favorite beer and let the good times roll!

1/4 C EVOO
2 1/2 C finely chopped onions
3/4 C thinly sliced scallions
1 green bell pepper, diced
1 lb. andouille sausage, sliced diagonlly
3/4 C chopped fresh flat leaf parsley
20 oz. canned tomato sauce
5 t finely chopped garlic
2 1/2 C raw rice
5 C chicken stock
5 t Worcestershire sauce
1 t dried thyme
1 bay leaf
1/2 t dried marjoram
salt, pepper and hot pepper sauce to taste
2 1/2 lbs. raw shrimp, peeled & deveined

• In a medium-sized saucepan, heat the oil over medium high heat. Saute the onions, scallions, andouille, parsley and bell pepper until the onions are clear.
• Stir in the tomato sauce and garlic, and continue cooking until the tomato sauce starts to boil
• Stir in the rice and mix well, and then add the chicken stock, Worcestershire sauce, thyme, bay leaf, marjoram, salt, pepper and hot sauce.  Stir in shrimp.  Continue cooking on medium high, stirring occasionally to prevent the rice from sticking.
• After all the stock has disappeared from the top, turn the heat to low, cover tightly, and let steam undisturbed for about 45 minutes.
• Stir to make sure that all the rice is well cooked.  If it’s not, cover again and let it cook until all the rice is tender, but not mushy.

Serves at least 10

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