1 tablespoon butter or margarine
1 large onion, thinly sliced
1/2 cup coarsely chopped green pepper
1 clove garlic, minced
2 tablespoons flour
1 lb smoked pork sausage or ham, cut in 1/2-inch cubes
3 cups cooked shrimp shelled and deveined (about 1 lb)
5 cups diced peeled tomatoes
2 tablespoons chopped parsley
2 cups raw long-grain white rice
2 tablespoons Worcestershire sauce
1 1/4 teaspoons salt
1/2 teaspoon dried thyme leaves
1/8 to 1/4 teaspoon cayenne
1. In large, deep skillet or Dutch oven, heat butter. Add onion, green pepper, and garlic; sauté 5 minutes, until tender.
2. Remove from heat. Stir in flour. Gradually add 2 1/2 cups water, stirring until smooth.
3. Return to heat. Add remaining ingredients; bring to boiling, stirring.
4. Reduce heat to simmer; cook, covered but stirring occasionally – about 30 minutes, or until rice is tender.
5. Serve sprinkled with additional chopped parsley, if desired.
Makes 8 servings.
©1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.
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I would wait until the rice is almost cooked rather than add the precooked shrimp and simmering it with the rest of the ingredients for 30 minutes until the rice is tender. Cooking already cooked shrimp that long will ruin it, making tough or gummy. Or, use uncooked shrimp instead, that way its flavor will blend with the rest while not getting overcooked.