Follow these steps for perfect results
smoked ham
cubed
chaurice
cut in pieces
smoked sausage
cut in 1/2-inch slices
onions
chopped
uncooked rice
uncooked
green onions
chopped
paprika
ground
parsley
chopped
ground thyme
ground
garlic
chopped
green pepper
chopped
salt
n/a
bay leaf
n/a
shrimp
peeled and deveined
boiling water
boiling
Cube the smoked ham.
Cut the chaurice sausage into pieces.
Slice the smoked sausage into 1/2-inch slices.
Chop the onions.
Chop the green onions.
Chop the parsley.
Chop the garlic.
Chop the green pepper.
Peel and devein the shrimp.
Place ham, sausages, and onions in a 3-quart saucepan.
Cover and cook over medium heat until onions are soft.
Add rice and stir well.
Add green onions, paprika, parsley, thyme, garlic, green pepper, salt, and bay leaf.
Add shrimp.
Add boiling water.
Bring to a boil.
Let boil for 5 minutes.
Lower heat.
Cover pot tightly and let cook slowly for 35 minutes or until rice is tender.
Fluff rice with a fork, mixing sausages well.
Serve hot.
Expert advice for the best results
Adjust spice level to your preference by adding more or less paprika.
For a richer flavor, use chicken broth instead of water.
Add a can of diced tomatoes for a more vibrant color and tang.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with fresh parsley.
Serve with a side of cornbread.
Pairs well with a green salad.
Pairs well with the savory and spicy flavors.
Refreshing and complements the meal.
Discover the story behind this recipe
A staple dish in Creole cuisine, often served at celebrations.
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