Cajun Rice 'N' Sausage

Yield: 4 Servings

3/4 t Paprika
1/4 t Anise Seed; lightly crushed
1 t  Fresh Marjoram; minced
2 T Fresh Basil; minced
2 ds Tabasco Sauce
1/2 t Pickled Jalapeno Peppers minced
1 T Worcestershire Sauce
1/2 c  Canned Tomato Puree
14 1/2 oz Can Cut Tomatoes; with their juices
1/4 lb Chicken Sausage
4 c  Cooked Brown Rice
2 c  Stir-Fried Vegetables
1/4 lb Cooked Shrimp
1   Green Onion; minced
1/4 c Parsley; chopped

Combine paprika, anise seed, marjoram, basil, Tabasco, jalapeno, Worcestershire, tomato puree and canned tomatoes with juice. Stir to combine. Preheat oven to 375 F. Lightly prick sausages with the tines of a fork. Place in a small baking pan and roast for 15 minutes. Remove from oven; reduce oven temperature to 350?F. Cut sausages into /4" rounds. Combine rice, sausages, and 1 cup tomato mixture in a 2 quart casserole; par to an even layer. Combine vegetables and shrimp with remaining tomato mixture; spoon over rice and sausages. Cover and bake for 15 minutes, until hot. Stir in green onions and parsley.
Per Serving: 395 calories, 23 g protein, 63 g carbohydrate, 8 g fat, g saturated fat, 107 mg cholesterol, 529 mg sodium, 5 g fiber.