Spicy Louisiana Rice Casserole
- 1 ⅔ cups vegetable stock
- 8 raw tiger shrimps (shelled)
- 2 tablespoons olive oil
- 7 ounces Chorizo (sausage)
- 2 onions (chopped)
- 2 garlic (crushed)
- 2 sticks Celery (sliced)
- 1 green chile pepper (finely chopped)
- 1 green Bell pepper (chopped)
- 1 teaspoon smoked paprika
- 1 pinch ground cloves
- 1 cup white Long grain rice
- 4 tomatoes (skinned and chopped)
- 1 bay leaf
- 1 teaspoon Tabasco sauce
Put the vegetable stock into a pan and bring to a boil. Drop in the prawns and cook for 3 minutes. Remove the prawns and set aside. Reserve the stock.
Heat a large pan and brown the chorizo slices. Remove and set aside.
Heat the oil in the pan. Add the onion, garlic, celery and peppers to the pan and cook for 5 minutes until softened. Stir in the smoked paprika and cloves and cook for 1 minute.
Add the rice, stirring until coated in oil. Add the tomatoes and bay leaf.
Pour in 400 ml of the reserved stock and the Tabasco. Season to taste with salt and pepper and bring to a boil. Stir, pushing the rice down into the liquid.
Reduce the heat and simmer gently for 20 minutes, until the rice is cooked and the stock is absorbed, adding a little more stock if necessary.
Add the chorizo and prawns to the pan. Cover and simmer for a further 5 minutes.