• 1/4 Cup Olive oil
• 1 Small onion, peeled and cut into strips
• 2 Garlic cloves, minced
• 1 Red bell pepper, diced
• 2 Cups Chicken stock
• 2 Cups White rice
• 1 Tsp Saffron or Turmeric
• Salt and pepper to taste
• 1 Lb Texas Cajun Crawfish Sausage, sliced
• 1 Cup Artichoke hearts, thawed
• 1/2 Lb Shrimp, raw and cleaned
• 1 Cup Frozen peas

Cooking Instructions:

Heat oil in a large heavy skillet with a tight fitting lid; add onion, garlic, and bell pepper.  Sauté on medium until onion is golden brown, about 5 minutes.   Add rice, stir and cook till golden brown, about four more minutes.

Meanwhile, heat chicken stock and saffron to boiling.  Add rice and bring back to boil, covered.  Add sausage and artichoke hearts; cook, covered 6-7 minutes until heated.

Arrange shrimp around edges of skillet and peas in the center.
Cover and cook 4 to 5 minutes until shrimp is pink.

Makes 6 to 8 servings.

Adapted from a recipe by Marilou Robinson.