Ingredients Jump to Instructions ↓

  1. 2 tbsp vegetable oil

  2. 1 lb andouille, chorizo, or other smoked sausage , cut crosswise into 1/4-inch slices

  3. 2 cups chopped onion s

  4. 3/4 cup chopped bell pepper s

  5. 3/4 cup chopped celery

  6. salt

  7. cayenne to taste

  8. 1 cup long-grain white rice

  9. 1 can (14 1/2 ounces) whole tomatoes, chopped, with juice

  10. 1 tbsp chopped garlic

  11. 2 cups water

  12. 4 bay leaves

  13. 1/4 tsp dried thyme

  14. 1 lb medium shrimp , peeled and deveined

  15. 1/4 cup chopped green onion s

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan or an large-cast iron Dutch oven over medium heat. Add the sausage and cook for 2 minutes. Add onions, bell peppers, and celery. Season with salt and cayenne to taste and saute for 6 to 8 minutes or until golden, wilted and soft.

  2. Add the rice and stir to coat evenly. Add the tomatoes with their juices, the garlic, bay leaves and water, thyme. Cover and cook over medium heat for about 20 minutes.

  3. Season shrimp with salt and cayenne in a mixing bowl . Add to mixture and cook for 10 more minutes. Cook until rice is tender, liquid is absorbed and shrimp is pink.

  4. Remove from heat and let stand, covered for about 5 minutes. Remove the bay leaves. Stir in the green onions and serve.


Send feedback