2 tbsp. butter
2 c. yellow onions, chopped
2 scallions, chopped
2 cloves garlic, minced
Pinch of fresh or dried thyme
1 bay leaf
2 sprigs parsley
1 sm. red bell pepper, chopped
1 lb. smoked sausage, cut in 1/2" slices
1/2 tsp. chili powder
1/2 tsp. cayenne pepper
3 tomatoes, chopped
1 (14 oz.) can tomatoes
3 c. chicken stock
2 c. long grain rice
2 lbs. shrimp

1. In heavy saucepan, melt butter and cook both kinds of onions until golden, about 5 minutes, stirring occasionally.

2. Add garlic, thyme, bay leaf, parsley, red pepper and sausage. Saute, stirring occasionally for about 10 minutes.

3. Stir in rice, cover and simmer over low heat 40 minutes or until rice is almost cooked. If too much liquid remains, cook, uncovered for a few minutes. If there isn't enough liquid, add another half cup of stock.

4. Lower heat, add shrimp, cook slowly just until they become pink. Season to taste with salt and pepper. Serves 6.