INGREDIENTS
3T olive oil
13 oz Andouille sausage, sliced into rounds
4 cloves of garlic, crushed
1 green bell pepper, diced
1 yellow onion, diced
1 rib of celery, sliced
2 tsp Cajun seasoning
1 tsp oregano
1/2 tsp thyme ½ tsp garlic powder
1 tsp paprika
1 tsp salt, to taste
1/2 tsp red pepper flakes (optional)
1 14 oz. can fire roasted diced tomatoes
2C chicken stock
1C jasmine rice
1 lb raw shrimp, peeled and deveined
Louisiana hot sauce
1T parsley, chopped
3T green onion, sliced
RECIPE
Add 1T of oil to a 4-6 quart Dutch oven. Brown your Andouille sausage well, then remove from the pot and set aside.
Add remaining oil, bell pepper, onion, and celery. Cook over medium heat until softened, stirring occasionally. Add garlic, allow it to become fragrant, then return the sausage to the pot.
Add stock, tomatoes, rice, and seasonings. Cover and simmer for 20-25 minutes, or until the rice is nearly done. Add shrimp on top of dish and continue to simmer, covered, an additional 5-7 minutes, or until the shrimp is pink and cooked through.
Garnish your dish with parsley and sliced green onion, and add a dash or two of your favorite hot sauce if you want to kick it up a notch.