1. Chop tomatoes; mince celery (you don’t need to remove the tender leaves); remove the shells of the shrimps and remove the shrimp intestines.
2. Chop the onion; slice the crispy sausage; mince the garlic clove; wash the bay leaves and set aside; cut the pepper into small circles;
3. Heat a pan, melt half of the butter and 2/3 tablespoon of lard, and mix well;
4. Pour in chopped celery, chopped onion and chopped garlic and sauté for about 1 minute;
5. Pour in the diced tomatoes and stir well, then pour into the chicken broth, add bay leaves, chopped black pepper, chili, dried thyme and vinegar, cover and cook for 15 minutes;
6. Remove the bay leaves and season with salt, but pour out the bowl first;
7. Heat a small cast iron pan, add the other half of butter and lard, pour in the washed red rice and stir fry for about 1 minute;
8. Then pour in most of the previously cooked soup, stir it evenly, cover, low heat, cook for about 30 minutes until the rice is cooked, then turn off the heat and simmer for 10 minutes;
9. Add a little oil in another small frying pan, add the crispy sausages and fry for a while to serve;
10. Pour in the remaining soup and stir fry for a while, then add the shrimp and stir fry;
11. Pour in the fried crispy sausage and fry until the juice is collected;
12. Loosen the cooked red rice, pour in the shrimp sausage, mix well and start eating~~
Tips:1. Minced black pepper and Zhitian pepper have a spicy taste and need to be added appropriately;
2. There is no need to cook the soup too much, and the rice is more delicious if it is dry;
3. When cooking, you can turn off the heat if you smell like you want to zoom;
4. One big tomato is enough; celery can also be used with celery~~
