Serves 4 to 6
8 ounces smoked sausage, diced, 1 tablespoon butter, 1 onion, diced, 3 celery stalks, diced, 1 bell pepper, diced, 1 tablespoon minced garlic, 2 tomatoes, peeled, seeded, and diced, ½ teaspoon red pepper flakes, 2 bay leaves, 3 thyme sprigs, 2 teaspoons salt, plus more to taste, ½ cup white wine, 2 cups basmati rice, 3½ cups fish or chicken stock (or clam juice), 8-12 medium clams, 24 mussels , 1 pound medium shrimp, peeled and deveined, Juice of 1 lemon
- In a large enameled cast-iron casserole over medium heat, sauté sausage in butter until it begins to brown, about 4 minutes. Add onion, celery, and bell pepper; cook until softened. Add garlic, tomatoes, red pepper flakes, bay leaves, thyme, and salt. Deglaze pan with white wine, then add rice and stock.
- Cover pot and bring mixture to a boil. Reduce heat to low and simmer mixture for 3 minutes. Remove lid, gently stir rice, and add clams. Replace lid and cook another 5 minutes. Then, add mussels, cover again, and cook 5 minutes more.
- Check rice (it should now be al dente) and scatter shrimp over top, sprinkle with salt, and replace lid. Cook another 5 minutes, then check shrimp. If they aren’t cooked through, stir them to bottom of pot and let stand 5 more minutes. Stir in lemon juice and serve.
From Ricely Yours.
- Recipe from John Ondo