Recipe - Irenes Roasted Leg Of Lamb

Three fourths pound Andouille or smoked sausage
Olive oil
6 Chicken drumettes
Three fourths pound Peeled deveined shrimp
One half Green bell pepper; chopped
fine
One half Onion; chopped fine
One half cup Parsley; chopped fine
1 Clove Garlic; chopped fine
One fourth cup Canned tomato sauce
3 small Bay leaves
1 teaspoon Fresh thyme leaves
Salt and pepper
1 ds Cayenne pepper
3 cup Water
1 One half cup Rice

Halve sausage lengthwise and then slice crosswise. Saute sausage in large
skillet with 1 teaspoon olive oil and remove. Without washing pan, saute
chicken drumettes in additional 1 teaspoon olive oil and remove. Repeat
with shrimp and remove. Without washing pan, add 1 teaspoon oil and saute
bell pepper, onion, parsley and garlic until lightly browned. Add tomato
sauce, bay leaves, thyme and salt, pepper and cayenne to taste, then bring
to simmer. Add 1 One half cups water, rice and sauteed sausage, chicken and
shrimp and bring to boil. Reduce heat and simmer, covered, 15 to 20
minutes, stirring occasionally. Add 1 One half more cups water and continue to
simmer, covered, until water is absorbed and rice is cooked, 45 to 60
minutes, stirring occasionally. Discard bay leaves. Yields 6