Ingredients Jump to Instructions ↓

  1. 2 cups long-grain white rice

  2. 3 cups chicken broth

  3. 1/2 teaspoon each ground cumin, dried thyme and gumbo file powder

  4. 1/4 teaspoon each salt, black pepper and ground cayenne pepper

  5. 2 tablespoons unsalted butter

  6. 1 pound easy-peel medium shrimp, peeled

  7. 1 (6 oz.) medium andouille sausage, sliced

  8. 1 medium onion, finely chopped

  9. 1 large garlic clove, minced

  10. 2 small bell peppers (red and yellow), diced to

  11. 1/2 inch

  12. 1 (8 oz.) can tomato sauce

  13. 4 scallion greens, thinly sliced

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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