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.

Roux, made from browned flour and fat, is an essential ingredient in Cajun and Creole cooking. Chef Allison Davis demonstrates how to make roux for gumbo.

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