George's Barbecue Sauce, a tangy eastern NC vinegar barbecue sauce that's won accolades from Rachael Ray as well as from regular folks who know good food when they taste it. This dish is comfort food on a blustery Fall or Winter evening. I've added some notes at the end in case you want to change things up a bit. Feel free to experiment and please leave a comment!
1/2 lb raw shrimp, shelled & deveined
1 lb smoked sausage links, sliced into bite-sized pieces
1 green bell pepper, chopped
1 onion, chopped
George's Original Barbecue Sauce
Hot cooked rice
In a deep skillet, brown the sausage, bell pepper and onion in a little vegetable oil. Add the shrimp and just enough George's BBQ Sauce to make this saucy (about 1/3 of a bottle, give or take). Stir, bring to a simmer and cook for 10 to 15 minutes or until shrimp turns pink and is done. If it starts to look too dry, add a little more barbecue sauce. Serve hot over cooked rice.
Gloria's Notes: The original recipe calls specifically for beef smoked sausage, but I like this better with pork sausage. If you prefer your food hot and spicy, simply chop up a jalapeno pepper and add it with the green pepper, OR add a few dashes of your favorite hot sauce. For zestier flavor, I add a minced clove of garlic with the onion & bell pepper. You can serve this over your choice of brown rice or white rice.