Slightly spicy andouille sausage, shrimp, rice, and the cooking “trinity” of the Bayou—onion, celery, and bell pepper—give this regional dish its distinctive flavor. If you want to keep it mild, omit the additional ground red pepper from the rice mixture.
1 1/2 teaspoons canola oil
6 ounces andouille sausage, chopped
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
5 garlic cloves, minced
2 cups cooked whole-grain rice
1/2 teaspoon ground red pepper
2 1/2 cups chicken broth
1/2 teaspoon salt
1 (14.5-ounce) can unsalted diced tomatoes, undrained
12 ounces large shrimp, peeled and deveined
3 tablespoons sliced green onions
How to Make It
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage; sauté 4 minutes or until browned. Reduce heat to medium. Add onion, bell pepper, and celery; cook 8 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly.
Stir in rice and red pepper; cook 1 minute, stirring frequently. Stir in broth, salt, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is nearly absorbed. Add shrimp, nestling them into rice mixture. Cover and simmer 5 minutes or until shrimp are almost done. Uncover; cook 3 to 5 minutes or until shrimp are done. Remove from heat; sprinkle with green onions.