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In a skillet over high heat, brown sausage till thoroughly cooked.
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2
Transfer cooked sausage to a plate.
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Add in corn oil to the sausage grease in skillet.
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Heat the oil till very warm.
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To prepare roux, gradually whisk in flour and cook for about 10 min, whisking constantly.
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Flour mix will turn from beige to light brown to mahogany brown.
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Don't allow roux to burn.
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When roux is mahogany brown, immediately add in pepper, onion and garlic, and stir for 1 minute.
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Add in stock, thyme, tomatoes and seasonings and stir to blend.
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Lower heat and simmer for 15 to 20 min or possibly till vegetables are tender.
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11
Squeeze lemons over shrimp and toss to coat.
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Add in shrimp and cooked sausage to skillet and cook till shrimp turns pink.
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Mound rice on center of plate and spoon shrimp mix around sides.
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14
Garnish with crawfish.
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15
Types of rice:Arborio - The classic risotto rice.
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Basmati - Grown in the foothills of the Himalayas; very light, fluffy and fragrant.
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Brown Rice - The whole rice with only the outer tough husk removed.
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Nutty and chewy.
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Increase cooking time, as it absorbs four times its volume in liquid.
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Short Grain - Especially good for lowfat milk puddings and rice desserts.
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White Rice - Milled to remove the husk and bran, includes varieties such as Arborio and Basmati.
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Wild Rice - Not really rice, but an aquatic grass requiring 35 to 40 min cooking time.
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It is very nutritious.
