Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn (16-oz) whole tomatoes 3/4 ts Salt
1 tb Vegetable oil 1/2 ts Dried oregano leaves
1/2 lb Andouille or other smoked 1/4 ts Dried thyme leaves
-sausage, cut into 1/2-inch 1/4 ts Cracked black pepper
-thick slices 4 To 6 drops hot red-pepper
1 md Onion, cut into 12 pieces -sauce
1 lg Sweet green pepper, cut 1 lb Large raw shrimp, shelled
-into 12 pieces -and deveined
1 1/2 c Long-grain white rice Cornmeal-Fried Okra (opt.;
Water -separate recipe)

1. Drain tomatoes thoroughly, reserving liquid in 4-C measuring cup.
Cut each tomato into 8 pieces; place in strainer over same cup and
set aside to drain.

2. In 5-quart Dutch oven, heat oil. Add sausage, onion, and green
pepper; saute until lightly browned. Stir in rice; cook, stirring,
until rice is coated with oil.

3. Add enough water to reserved tomato liquid to make 2-3/4 C. Stir
tomato liquid, salt, oregano, thyme, black pepper, and red-pepper
sauce into rice mixture. Heat to boiling over high heat. Reduce heat
to low; cook, covered, 15 minutes.

4. Add shrimp and reserved tomatoes; cook, covered, 5 to 8 minutes
longer or until shrimp is cooked through, rice is tender, and all
liquid has been absorbed.

5. Spoon pilau onto individual serving platters. Serve with
Commeal-Fried Okra, if desired.

Nutrition information per serving without Cornmeal- Fried
Okra-protein: 28 grams; rat: 20 grams; carbohydrate: 44 grams; fiber:
2 grams; sodium: 1,335 milligrams; cholesterol: 160 milligrams;
calories: 475.

Country Living/July/94 Scanned fixed by DP GG

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