INGREDIENTS
4 slices bacon, chopped
1 cup smoked sausage, sliced 1/4-inch thick
1 cup diced yellow onion
1/2 cup diced green bell pepper
3 cloves garlic, minced
1 1/2 cups long-grain rice
1 (15 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes, undrained
2 1/2 cups water
1 TBSP. flour
1 tsp. salt
1 tsp. Creole seasoning
1/4 tsp. black pepper
1 lb. medium fresh shrimp, peeled and deveined
1 package sugar snap peas, chopped and blanched
DIRECTIONS
In a 12-inch, cast-iron skillet, cook bacon and sausage over medium-high heat, stirring until browned, about 10 minutes.
Add onion, bell pepper and garlic.
Cook, stirring until tender.
Stir in rice; cook 1 minute.
Add tomato sauce, tomato, water, flour, salt, Creole seasoning and pepper, stirring until combined.
Add shrimp to pan; bring to a boil and reduce heat to low.
Cook, stirring frequently, until rice is tender and shrimp are cooked through, about 40 minutes.
Stir in peas.
Serve immediately.
Serves 6.
