Monday, 26 May 2008
DescriptionMarcia 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
At a glance
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.