Louisiana Goulash

Louisiana Goulash

COOKING LIGHT, MARCH 2004

TOTALLY did not follow the recipe on this one.  Something about having to wait 45 minutes for dinner on a weeknight that I don't like.  SO, with that being said, here's what we did.


Cooked the rice separately.  Sauteed the celery and onion, then added the sausage.  Sauteed that for about 5 minutes or so, then added the spices, tomatoes and beans.  We let that all simmer while the rice cooked, about 15 minutes.  We skipped the shrimp, because we're having them for dinner tomorrow night.


It was still excellent!  I couldn't find the sage, so we skipped that part, but all the rest made for a very tasty, quick version of this dish.  I'm sure if it all was allowed to cook the way it was intended, the rice would have soaked up some of the yummy sauce created by the tomatoes as they cooked.


I'm also thinking you could easily throw this in the crock pot to simmer for a while, then throw the rice in to cook for about 15-20 minutes then toss the shrimp in for a bit until they were finished.  This is one of those recipes that is pretty versatile and can be made easily.  Maybe some carrots next time?  

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