1 (16-ounce) package spicy hickory-smoked sausage, cut into 1/2-inch slices
1 large onion, chopped
1 small green bell pepper, chopped
3 garlic cloves, minced
2 cups uncooked rice
1 (32-ounce) container chicken broth
1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
1 (8-ounce) can tomato sauce
2 teaspoons Cajun seasoning
1 teaspoon hot sauce
1 pound unpeeled medium-size fresh shrimp
3 tablespoons chopped green onions
How to Make It
Brown sausage in a large Dutch oven over medium-high heat. Drain, reserving 3 tablespoons drippings in pan. Add onion and bell pepper, and sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 more minute.
Add rice and chicken broth. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes. Stir in tomatoes and next 3 ingredients.
Peel shrimp, and devein, if desired.
Stir in shrimp and green onions; cook 2 to 3 minutes or just until shrimp turn pink.
I really enjoyed this recipe, it was SUPER easy to make and only took about 10 minutes of dedicated time (most of the time it's simmering) which is always a bonus. Better yet, my fiance loved it too and he's incredibly picky. I just used Andouille sausage and it tasted great. It's definitely a keeper!
My husband and kids love this recipe. You can control the level of spice by the type of sausage and hot sauce use. It is easy and simple, you can also substitute ham for the shrimp as I did last night.
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