Ingredients Jump to Instructions ↓

  1. 3/4 teaspoon Paprika teaspoon Anise Seed; lightly crushed

  2. 1 teaspoon Fresh Marjoram; minced

  3. 2 tablespoons Fresh Basil; minced

  4. 2 dashes Tabasco Sauce teaspoon Pickled Jalapeno Peppers; minced

  5. 1 tablespoon Worcestershire Sauce cup Canned Tomato Puree

  6. 14 1/2 ounce Can Cut Tomatoes; with their juices pounds Chicken Sausage

  7. 4 cups Cooked Brown Rice

  8. 2 cups Stir-Fried Vegetables pounds Cooked Shrimp

  9. 1 Green Onion; minced cup Parsley; chopped

Instructions Jump to Ingredients ↑

  1. Combine paprika, anise seed, marjoram, basil, Tabasco, jalapeno, Worcestershire, tomato puree and canned tomatoes with juice. Stir to combine. Preheat oven to 375F. Lightly prick sausages with the tines of a fork. Place in a small baking pan and roast for 15 minutes. Remove from oven; reduce oven temperature to 350F. Cut sausages into ¼" rounds. Combine rice, sausages, and 1 cup tomato mixture in a 2 quart casserole; par to an even layer. Combine vegetables and shrimp with remaining tomato mixture; spoon over rice and sausages. Cover and bake for 15 minutes, until hot. Stir in green onions and parsley. Per Serving: 395 calories, 23 g protein, 63 g carbohydrate, 8 g fat, 2 g saturated fat, 107 mg cholesterol, 529 mg sodium, 5 g fiber. Source: San Francisco Chronicle Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA


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