Updated: Jul 8
5 cups of cooked parboiled rice
2 bay leaves
1 large onion, diced
1 large bell pepper, diced
3 stalks of celery, diced
1 cup of green onions
4 1/2 Tablespoons Play House Spices, Old Dauphin Way
4 large garlic toes
1 can tomato sauce
1 can petite diced tomato
5 Tablespoons of unsalted butter
1 lemon sliced
1 Tablespoon Play House Spices, Bayou La Batré
2 pounds of Conecuh Sauage
3 pounds of 90-110 shrimp
1/2 cup of minced flat-leaf parsley
Ice 2-3 cups
Cast Iron Skillet
Cook the par-boiled rice and put it off to the side to use later.
In the large pot add water and lemon slices and the 1 Tablespoon of Bayou La Batré bring to a rolling boil. Once the water is boiling add shrimp and boil until the shrimp are pink and curled approx. 5-8 minutes. After the shrimp are fully cooked turn off the heat and add the ice to shock the shrimp and stir. Drain and remove lemons and place the shrimp to the side.
Slice the sausage into 1/4" slices and cook down until brown. Pull cooked sausage off and place it on a paper towel to absorb extra grease.
Takes 3 Tablespoons of the unsalted butter inside the large pot, add the onion, bell pepper, celery, and garlic. Sauté under the onions are transparent. Add the Bay Leaves and the 1 can of diced tomatoes, tomato sauce, green onion, and bring to simmer.
Add sausage to the sautéd vegetable mixture and bring to a simmer. Incorporate the cooked shrimp, parsley, and rice. Mix thoroughly and add the last 2 tablespoons of butter and mix evenly and serve.