 2 tablespoons canola oil tsp of minced garlic 1 onion, chopped 1 green bell pepper, chopped 2 long stalks of celery, chopped 1 lb smoked sausage, sliced thin 1 (14 1/2 ounce) can diced tomatoes, undrained 1 1/2 cup chicken broth 1 heaping teaspoon salt 1/2 teaspoon dried thyme 1/3 teaspoon crushed red pepper 1 bay leaf liberal shaking of a commercially made cajun spice mix 1 cup uncooked rice hefty portion of medium-sized shrimp -Heat the dutch (12” shallow) oven with some oil in the bottom. Put the dutch oven (a 12", open) on a lot of coals to cook the sausage, onions, and peppers. -put in the veggies and the garlic. Stir that around a bit until see some brown, especially in the garlic. -Stir in the sausage and cover and cook until brown -add broth, tomatoes spices, and rice. Set the salmon portions on top. Dust them liberally with cajun spice mix, and then top with a slice of butter and a slice of lemon. Cover. - Take a lot of the under coals and put them on the top. (7-8 below, and the same on top). Simmer until rice is done (30-40 minutes), covered. (the rice pretty much absorbs all the liquid, and might taste a little undone if don’t keep it covered). For more info, click here |
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