0
0
00Ingredients
-
1 /2 cups chopped onion
-
1 /2 cups chopped green bell pepper
-
1 clove garlic, chopped
-
1 (15 -16-ounce) can stewed tomatoes
-
1 tomato can of water
-
1 tablespoon dried thyme
-
2 datil peppers, seeds and stems removed, chopped (or more to taste)
-
3 bay leaves
-
Salt and pepper to taste
- 2 cups rice
- 4 cups water
Instructions
In a large skillet, fry the sausage, onions, bell pepper, and garlic till they are brown. Add the tomatoes and the one can of water. Bring the mixture to a boil. Add the thyme, bay leaves, datil pepper, and salt and pepper. Cook down over medium heat for 20 to 25 minutes. Add the rice and the 4 cups of water and bring to a boil. Put a tight lid on the pot and simmer for 45 minutes, stirring once about half way through.
| Servings |
| 4 |
|
|
|
Marcia McQuaig says this recipe has been "a local favorite here in St. Augustine for decades. It’s best made in a good heavy pot." 2 pounds smoked sausage
Ingredients
InstructionsIn a large skillet, fry the sausage, onions, bell pepper, and garlic till they are brown. Add the tomatoes and the one can of water. Bring the mixture to a boil. Add the thyme, bay leaves, datil pepper, and salt and pepper. Cook down over medium heat for 20 to 25 minutes. Add the rice and the 4 cups of water and bring to a boil. Put a tight lid on the pot and simmer for 45 minutes, stirring once about half way through.
|