Photo: Miki Duisterhof
Prep Time
25 Mins
Other Time
25 Mins
Makes 8 to 10 servings

This simple version of the classic Creole rice dish contains shrimp, ham, and andouille smoked sausage and, although flavored with garlic and a bit of cayenne pepper, is not  overly spicy. 

How to Make It

Step 1

Heat the oil in a large, heavy stockpot over high heat and add the shrimp. Cook, stirring constantly, until the shrimp curl and just begin to brown, about 3 minutes. Remove the shrimp with a slotted spoon and set aside. Add the ham and sausage to the stockpot and cook, stirring frequently, until both are well browned, about 15

Step 2

minutes. Reduce heat to medium and add the garlic, celery, bell pepper, and onion. Cook, stirring frequently, until tender, about 10 minutes. Stir in the rice, tomatoes, broth, salt, cayenne pepper, and half the parsley. Cover, reduce heat to low, and simmer 20 minutes or until the liquid is almost absorbed. Stir in the shrimp and the remaining parsley. Cover and cook until all the liquid is absorbed, 3 to 5 minutes more. (Can be made up to 1 day ahead. Cover and refrigerate. Reheat, covered, in a 325º F oven for 20 minutes or until heated through, stirring once or twice.)

Ratings & Reviews


October 22, 2017
I did not have any ham so I just used Kielbasa and shrimp.  I also had some okra from my CSA, so I added it.  Everything else, just like the recipe!!  My husband and I loved this dish!

MrKross's Review

March 15, 2009
Used this recipe for Fat Tuesday 2009 and it turned out great. Didn't change much other than added a little more cayenne and had Tabasco on the table

Great Dish

September 30, 2016
I made this just as directed and it received rave reviews. No  tweaking necessary.  This is definitely a keeper.