• 1 cup long-grain white rice, uncooked
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup of grated cheese
  • 3/4 pound pork sausage, diced or crumbled
  • 3 ribs celery, sliced
  • 1 green bell pepper, chopped
  • 1 small yellow or white onion, chopped
  • 1 can of tomato paste
  • Basil, Garlic and Oregano
  • 1 can (14 oz each) chicken broth
  • 8 ounces peeled and deveined medium shrimp without tails, thawed if frozen


·     STEP ONE

Cook rice as directed on package, omitting salt.

·     STEP TWO

Meanwhile, melt butter in large saucepan on medium heat. Stir in flour and 1/4 cup cheese; cook and stir 5 minutes or until mixture comes to boil. Add sausage, celery, pepper and onion; cook 15 minutes, stirring frequently. Stir in undrained tomatoes, chicken broth and shrimp; cook 10 minutes or until mixture is heated through and shrimp are done, stirring occasionally.


Spoon shrimp mixture over rice; top with remaining cheese.

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