Ingredients Edit

Directions Edit

  1. Place vegetable oil and onions in a 6 or 7 quart dutch oven or black cast iron pot.
  2. Cook onions until they are dark brown stirring constantly to avoid burning.
  3. When the onions are a dark brown add the bell pepper, celery Tony’s seasoning and sugar.
  4. Stir often to avoid sticking and burning.
  5. When the bell pepper starts to get tender, add the sausage and 1 cup of water.
  6. Simmer for about 15 minutes.
  7. After 15 minutes add the shrimp, and cook on a medium fire for 10 minutes, or until the shrimp become pink in color.
  8. After the shrimp are pink, add the remaining 3 cups of water, then salt and pepper to taste.
  9. Spoon the vegetable oil from the top of the water and remove from the pot.
  10. Then add the clean rice, turn up the fire to high and bring to a boil.
  11. After coming to a boil stir once to make sure the bottom hasn’t started to stick and then cover and simmer for twenty-five minutes.
  12. Note: after covering the pot and starting to simmer do not take the cover off until the 25 minutes are up.
  13. After 25 minutes stir and remove from fire.
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