Prep 30 mins
Cook 32 mins
This is a good spicy shrimp, sausage, and rice dish. You can control the heat by adjusting the amount of spices used. From Southen Living.
- 1 lb medium shrimp, peeled and deveined
- 1⁄2-3⁄4 lb smoked sausage, cut into 1/4 inch slices
- 1 small onion, chopped
- 1 celery rib, diced
- 1 large green bell pepper, cut into thin strips
- 2 cloves garlic, minced
- 1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
- 1 (14 ounce) can fat-free chicken broth
- 1 3⁄4-2 teaspoons cajun seasoning (I use Tony Chachere's)
- 1⁄8-1⁄2 teaspoon cayenne pepper
- 3⁄4 cup uncooked long-grain white rice
- In a large non-stick skillet, saute smoked sausage over medium-high heat for 3-4 minutes or until browned.
- Add the onion, celery, bell pepper, and garlic; saute 2-3 minutes.
- Add the tomatoes, chicken broth, cajun seasoning, and cayenne pepper; stir to combine.
- Bring mixture to a boil; stir in rice; cover; lower heat and simmer 15-20 minutes or until liquid is absorbed.
- Stir in shrimp; cook 3-5 minutes or until shrimp turn pink.
Delicious and easy! Also very adaptable. I used duck and a merengue sausage with basil...and Paul Prudohmme salt free seasonings (adjust tou your liking). Also used crawfish, as that was what I had rather than shrimp! Very nice! Family loved it!
I found this recipe in my files and am glad to see it posted here. I made it for Fat Tuesday and it was a hit. I found it to be a little confusing on whether or not to cook the shrimp ahead of time ~ the ingredient list says cooked shrimp and the recipe directions say to cook until shrimp turn pink. I cooked mine ahead and threw them in at the last moment and cooked just until they warmed up and it worked great. I also used andouille sausage. This is a very easy recipe to make and very flavorful. Thanks for posting!
Absolutely brilliant!!! I used creole seasoning instead of "Cajun seasoning" and tweeked it to my taste, but it was great! Highly recommend making this one if you like sausage and shrimp!