Bayou Stew - cooking recipe

Ingredients

2 tbsp olive oil
2 None spicy pork sausages
2 stalks celery, chopped
1 None onion, chopped
1 None green pepper, seeded, chopped
4 cloves garlic, crushed
2 None bay leaves
2 None potatoes, peeled, chopped
1 tsp cayenne pepper
1/4 cup all-purpose flour
6 1/3 cups chicken stock
1 x 14 oz can diced tomatoes
1/3 cup long-grain white rice
1 2/3 lbs raw shrimp, peeled, deveined
None None Parsley, chopped, to garnish
None None Lime wedges, to serve

Preparation

Heat half the oil in a large heavy-based saucepan on high. Fry sausages for 2-3 minutes, turning, until browned. Slice and set aside.
Add remaining oil to pan. Saute celery, onion, pepper, garlic and bay leaves for 3-4 minutes. Stir in potato and cayenne. Cook for 1 minute, until fragrant.
Add flour to pan. Cook, stirring, for 3-4 minutes, until well browned. Remove from heat.
Gradually add stock, stirring, until smooth. Add tomatoes and rice. Return to heat. Bring to a boil, stirring constantly. Reduce heat to low. Simmer for 10-15 minutes, until rice is almost tender.
Return sausages to pan with shrimp. Simmer for 4-5 minutes, until shrimp are just cooked through. Sprinkle with parsley and serve with lime wedges.