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2 Tbsp Oil
1 # Cajun Sausage (cut into ½ inch pieces)
1 Cup Bell Pepper (Chopped fine)
1 Cup Celery (Chopped Fine)
1 Cup Onion (Chopped Fine)
2 Tbsp Minced Garlic
½ Cup Green Onions (Chopped)
1 Cup Raw Mahatma Rice (long grain rice)
1 14oz Can Chicken Broth
1 10oz Can Rotel Original Diced Tomatoes & Green Chilis
1 # Cleaned Shrimp OR Crawfish
Tony Chacherere's Seasoning
About the Sausage: I use smoked pure pork sausage from a local
abattoir (slaughter house). Use what you can get locally, smoked
is preferable (DO NOT use breakfast sausage) because it is the
combination of flavors that make this dish and it is practically
impossible to duplicate this flavor.
Saute the first 4 ingredients in 2 tablespoons of oil in a 4 quart
dutch oven until wilted and starting to brown. At this point you
can pour off the excess oil in the pot OR leave it in if you are
not watching cholesterol, it is packed with flavor.
Stir in remaining ingredients except for rice. When adding the
seasoning, add a little at a time, stir, and taste and repeat this
process until desired taste is reached, then, bring to a boil,
turn fire to a simmer (medium heat) for 20 minutes. Stir a couple
of times, reduce heat, add rice, cover.
Bake in a 350 degree oven for 45 - 55 minutes. Midway thru (about
30 minutes) remove from oven and stir the mixture gently and then
replace in oven, covered and bake until rice is tender. Mixture is
going to be moist.
Note: Remember, the Rotel is spicy, depending on the sausage,
which can also be seasoned, you don't want to over do the Tony's.
Taste, stir, and season a little at a time.
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