How to make it

  • In a dutch oven, heat olive oil. Add onion, bell peppers, celery and garlic. When onion becomes translucent, add tomatoes, tomato paste, & worcestershire sauce. Add the rice and mix well. Stir in the chicken stock and bring to a simmer. Add bay leaves & thyme, and cover for about 30 minutes, or until rice is soft.
  • Put shrimp and sausage in a large bowl, and coat evenly with all of the seasonings. Heat olive oil a heavy-bottomed pan, and brown the meat until done (about 5 minutes).
  • Stir the shrimp and sausage into the rice, making sure to include any remaining juices in the pan. Remove bay leaf and thyme before serving. Add more salt & pepper if necessary, and serve hot.

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