Low-Fat Cajun Rice and Sausage

3/4 teaspoon paprika
1/4 teaspoon anise seed, lightly crushed
1 teaspoon minced fresh marjoram
2 tablespoons minced fresh basil
2 dashes Tabasco
1/2 teaspoon minced pickled jalapeno peppers
1 tablespoon Worcestershire sauce
1/2 cup canned tomato puree
1 (14 1/2-ounce) can ready-cut tomatoes, with their juices
1/4 pound chicken sausage
4 cups cooked brown rice
2 cups vegetables
1/4 pound cooked shrimp
1 green onion, minced
1/4 cup chopped parsley

Combine paprika, anise seed, marjoram, basil, Tabasco, jalapeno, Worcestershire, tomato puree and canned tomatoes (with juices). Stir to combine.
Preheat oven to 375 degrees.
Lightly prick sausages with tines of fork. Place in small baking pan and roast for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees. Cut sausages into 1/4- to 1/2-inch rounds.
Combine rice, sausages and 1 cup tomato mixture in 2-quart casserole; pat to an even layer. Combine vegetables and shrimp with remaining tomato mixture; spoon over rice and sausages. Cover and bake for 15 minutes, until hot. Stir in green onions and parsley.

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