2 tablespoons butter
8 oz. Andouille sausage, cut into ¼ inch slices
2 tablespoons Tone’s Paprika
1 tablespoon Tone’s Ground Cumin
1 tablespoon Tone’s Cayenne Pepper
1 bay leaf
1 teaspoon Tone’s Salt
1 small can diced tomatoes
1 large green bell pepper, diced
2 celery stalks, sliced ¼ inch thick
1 cup uncooked brown rice
3 cups chicken stock
1 lb. 16-20 ct. shrimp, peeled and deveined
Tone’s Salt & Pepper to taste
4 green onions, thin sliced
•Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
•Stir in paprika, cumin and cayenne and continue to cook about 1 minute.
•Then stir in tomatoes, onions, celery, green pepper, salt and bay leaf.
•Add brown rice and stir to combine; then stir in chicken stock and turn heat to low. Cover and cook about 45 minutes, or until rice is just tender.
•Lastly, stir in shrimp, replace lid and cook for 5 more minutes. Season with salt and pepper to taste and serve with green onion garnish.
2 oz. citrus rum
1½ oz. orange juice
2 oz. Triple Sec
•Add ice to shaker and serving glass.
•Add all ingredients to the shaker, place lid on and shake.
•Pour into serving glass and serve.
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