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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | vegetable oil |
| 1 gross | Onion chopped |
| 1 gross | green pepper chopped |
| 1 | Stalk celery, thinly sliced |
| 1 | cloves garlic minced |
| 1/2 | To 1 teaspoon Tabasco pepper sauce |
| 1/4 Teelöffel | Each dried oregano and thyme leaves |
| 3 Tasse | Idaho frozen hash brown potatoes |
| 1/2 x ca. 450 g | Kielbasa sausage (smoked Polish sausage), cut into chunks |
| 1/2 x ca. 450 g | Frozen peeled shrimp (rinse off any frost) |
| 1 Dose | (16 ounces) whole tomatoes in juice, chopped, well drained |
| 1 Dose | (8 ounces) tomato sauce Chopped parsley |
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In 3-quart microwave-safe casserole combine oil, onion, green pepper, celery, garlic, Tabasco sauce, oregano and thyme Cover loosely with plastic wrap; cook on High 6 to 8 minutes or until just tender, stirring once. Stir in potatoes, kielbasa, shrimp, chopped tomatoes and tomato sauce. Re-cover; cook on High 10 to 12 minutes or until shrimp is cooked, stirring once. Garnish with parsley.
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