This recipe is from chef T.J. Robinson, who owns the Gingerbread House Restaurant in Oakland, CA.

Ingredients

• 1/4 cup dried shrimp

• 2 tbsp vegetable oil

• 4 tsp all-purpose flour

• 1 andouille sausage, sliced
  (may replace with smoked beef, chicken or kielbasa sausage)

• 2 tsp minced garlic

• 1/2 onion, finely chopped

• 3 green onions, thinly sliced

• 1 green bell pepper, diced

• 1/2 red bell pepper, diced

• 1/2 cup celery, diced

• 1 cup uncooked long-grain rice

• 1 1/2 cups chicken broth

• 1/2 lb medium-size raw shrimp, deveined

• (optional Cilantro sprigs as garnish

T.J.'s Secret Spice Mix

• 1/4 tsp cayenne pepper

• 1/4 tsp crushed red pepper
  Mild: Use only 1/4 tsp cayenne pepper
  Moderate: Use 1/4 tsp cayenne pepper and a sprinkle of crushed red pepper

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp thyme

• 1/4 tsp sage

• 1/8 tsp white pepper

• 1/8 tsp paprika

• 2 bay leaves

Preparation

Soak dried shrimp in warm water for 15 - 30 minutes, drain and set aside.  Combine spice mix ingredients in a small bowl and set aside.

Recipe

1. Place a wok or deep frying pan over medium-high heat until hot.  Add oil, swirling to coat sides.
    

2. Add flour and stir to blend well.
    

3. Add sausage and dried shrimp and cook, stirring, for 2 minutes.
    

4. Add garlic, onion, green onions, green and red bell peppers, and celery and stir-fry for 30 seconds.
    

5. Add spice mix and stir-fry for 30 seconds
    

6. Add rice and stir for 1 minute
    

7. Pour broth in, cover, and cook over medium heat for 8 minutes
    

8. Reduce heat to medium-low and cook for 15 minutes
    

9. Lay shrimp on top of rice, cover, and cook for 5 minutes longer or until shrimp are pink and firm and the rice is tender to bite.
    

10. Garnish with cilantro sprigs

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