Description
A cozy and filling dish that combines shrimp, sausage, and rice, all cooked in one pot to soak up bold flavors with minimal effort.
Ingredients
Main Ingredients
- 1 pound Shrimp, peeled and deveined (Tail off is easier for eating)
- 12 to 14 ounces Sausage, sliced (andouille or smoked sausage) (Andouille is classic, smoked sausage works great)
- 1.5 cups Long grain white rice (Do not use instant rice)
- 1 Onion, diced (Part of the holy trinity)
- 1 Green bell pepper, diced (Part of the holy trinity)
- 2 stalks Celery, diced (Part of the holy trinity)
- 3 to 4 cloves Garlic, minced
- 1 cup Crushed tomatoes or tomato sauce (Or a small can)
- 3 cups Chicken broth (Low sodium is helpful)
- 1 to 2 tablespoons Cajun seasoning (Plus more to taste)
- 1 teaspoon Paprika (Smoky paprika is amazing)
- 1 to 2 Bay leaves
- to taste Salt and black pepper
- as needed Oil or butter for cooking
- as needed Green onions and parsley for topping
Instructions
Preparation
- Heat a big heavy pot or Dutch oven with a little oil.
- Add sliced sausage and let it brown for flavor, then remove it from the pot.
- Add onion, bell pepper, and celery to the pot and cook for about 5 minutes until softened.
- Stir in minced garlic for 30 seconds, ensuring not to burn it.
- Sprinkle in Cajun seasoning and paprika, then stir in the rice and toast it for about 1 minute.
- Pour in crushed tomatoes and chicken broth, add bay leaves and a pinch of black pepper, and bring to a gentle boil.
- Reduce heat, cover, and simmer for about 20 to 25 minutes.
- Once rice is tender, stir the sausage back in and place shrimp on top, cover, and cook for 5 to 7 minutes until shrimp are pink and cooked through.
- Taste and add salt if needed. Serve topped with green onions and parsley.
Notes
For extra flavor, allow the dish to rest for 5 minutes before serving. Serve with hot sauce and lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: Cajun, Southern