Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Ozburn (hbwk07a) 16 oz Can whole tomatoes
1/4 lb Bulk pork sausage -- cut bite-size pieces
3 Whole chicken legs; split 1 c Water
Vegetable oil 1 md Red bell pepper; cut in stri
1/2 c Onion; chopped 1/2 ts Cinnamon
1 md Green pepper; chopped 1/2 lb Large shrimp; shelled deve
2 Cl Garlic; minced 1 c Frozen peas
8 oz Package near east spanish r 12 Mussels; clean, scrub

Crumble sausage into Dutch oven; cook over medium heat until browned;
stirring often; remove with slotted spoon, draining over pot; set
aside. Brown chicken on all sides in the sausage drippings; remove,
set aside. Add oil to drippings to total 1/4 cup; add onion, green
pepper and garlic; saute until tender. Stir in rice, contents of
Spice Sack, tomatoes, water, red bell pepper and cinnamon; heat to
boiling. Add chicken, cover and simmer 25 minutes. Stir in shrimp,
peas and sausage; place mussels on top of Spanish Rice mixture.
Cover, simmer 10 minutes or until shellfish is cooked and liquid is
absorbed. (wrv)

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