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  • 2 slices reduced sodium bacon (or 8 oz of sausage)
  • 1 oz turkey sausage, sliced
  • 1 large onion, diced
  • 2 cloves garlic, finely chopped
  • 1 sweet green pepper, diced
  • 2 stalks celery, diced
  • 1 ¾ cup chicken stock
  • 1 can (14 oz) reduced-sodium tomatoes
  • ¼ cup chopped parsley
  • 1 box (7 oz) wild pecan rice or 1 cup long-grain rice
  • ½ teaspoon hot red pepper sauce
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ¼ teaspoon pepper
  • 12 oz medium shrimp, peeled and deveined


  • In a 4-quart saucepan, cook the bacon over moderate heat until crisp.
  • Using a slotted spoon, transfer the bacon to a plate.
  • Add the sausage slices to the pan and cook, stirring frequently, about 5 minutes or until browned. Transfer to the plate with the bacon.
  • Add onion, garlic, green pepper, and celery and sauté, stirring, about 5 minutes. If necessary, add a little stock to keep the vegetables from browning.
  • Stir the tomatoes, remaining stock, parsley, rice, hot red pepper sauce, thyme, bay leaf, and pepper into vegetables. Bring the mixture to a boil.
  • Cover pan and simmer 20 to 30 minutes, until rice is just tender and most of the liquid has been absorbed.
  • Stir in shrimp, sausage, and bacon. Cover and continue to simmer about 5 minutes or longer, until shrimp are pink and firm. Discard bay leaf.

Categories: Cajun  Dinner  Main Dish  Shellfish 
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