Coast Cooking

Rice, shrimp and sausage make an excellent combination

By JULIAN BRUNT

Special to the Sun Herald

Sausage, shrimp and rice go good together.

I am still on a diet so rice and pasta are definitely out, but that doesn't mean I can't write about them right?

One of my favorite combinations is rice, shrimp and sausage. I think of it as Italian fried rice.

The first challenge in making this dish is finding a good sausage. Unlike our German friends, most grocery stores offer just a few commercially made sausages. In Germany you would be faced with dozens of artisan-made sausages from which to choose.

In my opinion Conecuh brand sausage, made in Alabama, is about as good as you can get locally. For the rice, I use Thai Jasmine rice, and for the shrimp, nothing less that wild-caught Gulf shrimp.

SHRIMP, SAUSAGE, AND RICE

1 pound large shrimp

1/2 cup chopped onion

2-4 cloves chopped garlic

1 cup chopped sausage

1 cup rice

2 cups chicken stock

Black pepper, salt, and red pepper flakes

Simmer the rice and stock in a sauce pan, lid on, or in a rice cooker until done, about 20 minutes. Sauté the sausage in a pan with a little olive oil until well-browned. Remove the sausage, turn to high and quickly cook the shrimp in very hot oil. Now toss everything together, season aggressively and serve piping hot.

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