Recipe - Grilled Oysters

2 pound Chicken wings or thighs
2 tablespoon Plus One fourth cup extravirgin
olive oil; divided
Salt and pepper
1 pound Garlicky sausage links
1 lg Onion; chopped
2 lg Red bell peppers; seeded,
cut in thin strips
4 Cloves garlic; minced
1 cn (14 oz) minced tomatoes;
undrained
4 cup Uncooked rice
Three fourths pound Chicken wings
One half pound Large shrimp peeled and
deveined; tails intact
1 One half cup Frozen peas
1 cn (14 oz.) chicken broth
2 Lemons; cut in wedges
2 Oval disposable foil pans;
(17x13x3")

Brush chicken with 2 tablespoons oil; season with salt and black pepper.
Grill chicken and sausage on covered grill over medium briquets 15 to 20
minutes or until chicken juices run clear and sausage is no longer pink,
turning every 5 minutes. Cut sausage into 2 inch pieces.

Heat remaining One fourth cup oil in large skillet over mediumhigh heat. Add
onion, bell peppers and garlic; cook and stir 5 minutes or until vegetables
are tender. Add tomatoes, 1 One half teaspoons salt and One half teaspoon black
pepper; cook about 8 minutes until thick, stirring frequently. Combine
onion mixture and rice in foil; spread evenly. Arrange chicken, sausage,
seafood and peas over rice. Bring broth and 6 cups water to a boil in 3
quart saucepan. Place foil pan on grid over medium briquets; immediately
pour boiling broth mixture over rice. Grill on covered grill about 20
minutes until liquid is absorbed. Do not stir; Cover with foil; let stand
10 minutes. Garnish with lemon wedges. Makes 810 servings.

Recipe by: Unknown Cooking Magazine

Posted to MCRecipe Digest V1 #997 by L979 L979@aol.com on Jan 8, 1998