- 2 cups long-grain white rice
- 3 cups chicken broth
- 1/2 teaspoon each ground cumin, dried thyme and gumbo file powder
- 1/4 teaspoon each salt, black pepper and ground cayenne pepper
- 2 tablespoons unsalted butter
- 1 pound easy-peel medium shrimp, peeled
- 1 (6 oz.) medium andouille sausage, sliced
- 1 medium onion, finely chopped
- 1 large garlic clove, minced
- 2 small bell peppers (red and yellow), diced to 1/2 inch
- 1 (8 oz.) can tomato sauce
- 4 scallion greens, thinly sliced
- calories 452
- fat 12 g
- satfat 5 g
- protein 26 g
- carbohydrate 57 g
- fiber 3 g
- cholesterol 145 mg
- sodium 1 mg
How to Make It
Put rice in a strainer and rinse thoroughly with cold, running water. Transfer to a medium saucepan, add 2 cups broth and bring to a boil over high heat. Turn heat as low as possible, cover rice and cook until tender, about 18 minutes; fluff with a fork.
While rice cooks, stir together cumin, thyme, gumbo filé powder, salt, pepper and cayenne in a cup. Melt 1 Tbsp. butter in a large skillet over medium-high heat, add seasonings and then shrimp, and cook, stirring, until firm, about 5 minutes. Transfer shrimp to a plate.
Add remaining butter to pan along with sausage, onion and garlic. Cook over medium heat, stirring, for 2 minutes. Add bell pepper and cook for 2 minutes more. Pour in tomato sauce and remaining 1 cup broth and simmer until vegetables are tender, about 5 minutes. Return shrimp to pan and cook, stirring, until heated through, about 3 minutes. Combine rice and scallion with shrimp mixture; toss.