Ingredients
- ¾ pound Andouille sausage, cut into thin slices
- 2 tablespoons unsalted butter
- 1 cup yellow onion, chopped
- ¾ cup green bell pepper, chopped
- ½ cup celery, chopped
- 2 1/2 cups long grain rice, washed
- 2 cups (480 ml) Florida orange juice
- 2 cups water
- 1 cup white wine
- 1 (12-ounce) can diced tomatoes
- 2 bay leaves
- 2 teaspoons dried thyme
- 2 teaspoons Creole seasoning
- ½ teaspoon Original TABASCO® brand Pepper Sauce
- ¾ pound medium Louisiana shrimp
- 1 pound whole Louisiana crawfish
- 18 Louisiana oysters, shucked
- ½ cup Florida orange segments, seeded
- ½ cup green onions, sliced
Preparation
Place Andouille sausage and butter in large saucepan; cook over medium heat for 5 minutes. Add onion, green pepper and celery; cook for additional 5 minutes. Add rice, orange juice, water, wine, tomatoes, bay leaves, thyme, Creole seasoning and Tabasco®; cover and simmer over low heat for 10 minutes.
Place andouille sausage and butter in large saucepan; cook over medium heat for 5 minutes. Add onion, green pepper and celery; cook for additional 5 minutes. Add rice, orange juice, water, wine, tomatoes, bay leaves, thyme, Creole seasoning and Tabasco®; cover and simmer over low heat for 10 minutes.
