½
pound pork sausage "hot" links
1½
cups onion coarsely, chopped
1½
cups green bell pepper, coarsely chopped
4
garlic large, minced
Vegetable
oil (optional)
2
cups ham, cubed cooked
1
(28-ounce) canned tomatoes whole
2½
cups chicken broth
1
cup long grain rice, uncooked
1
bay leaf whole
1
teaspoon thyme dried, crushed
1
teaspoon chili powder
¼
teaspoon cayenne pepper
½
to 1 pound shrimp medium, cooked and cleaned*
½
cup white wine or additional chicken broth
2
tablespoons fresh parsley, minced
In a large heavy skillet or Dutch oven
over medium-high heat brown sausages. Remove sausages. Add onions, green peppers
and garlic to remaining fat and sauté for 5 minutes or until lightly browned,
adding vegetable oil if needed. Add ham and cook 5 minutes longer. Add browned
sausages, tomatoes, broth, rice, bay leaf, thyme, chili powder and cayenne
pepper. Bring to a boil; reduce heat, cover and simmer for 25 minutes or until
rice is barely tender. Stir in shrimp, wine or chicken broth and parsley, and
heat through, about 5 minutes. Remove bay leaf. Serve in warmed bowls with
crusty bread and a tossed green salad.
*
If using canned shrimp, rinse and drain well.