We love this ragin’ Cajun dish so much in my family, I reckon we have it several times a month. It’s got all you need for a well-rounded dinner cooked all together in the same skillet. I always bring it to the table right there in the skillet I cooked it in so I don’t have to dirty up another dish. If we don’t have shrimp in the house (which is rare, but it happens!), then I throw in cooked, cubed chicken instead.
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 garlic cloves, finely chopped
- 8 ounces Andouille chicken sausage, cubed
- 1/2 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 2 to 3 cups low-sodium chicken broth
- 1 can (14 1/2 ounces) no-salt-added diced tomatoes
- 3/4 cup long-grain white rice
- 1 teaspoon salt
- 1 pound medium shrimp, peeled and deveined
- 1/2 teaspoon Tabasco sauce
Directions
- In a large skillet, heat the oil over medium heat. Add the onions, bell pepper, celery, and garlic. Cook, stirring, until soft, 5 to 7 minutes. Add the sausage and cayenne and cook for 2 minutes. Stir in the tomato paste and cook for 1 minute.
- Add 2 cups of the chicken broth, tomatoes, rice, and salt. Simmer, stirring frequently, until the rice is almost tender, about 15 minutes. Stir in the shrimp and cook until the rice is completely tender and the shrimp are cooked through, 5 to 10 minutes more. If the mixture starts to seem dry, add more broth to moisten it up. Season with the Tabasco and serve.
Serves 6
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