Recipe by ratherbeswimmin'
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.
Top Review by ElvisPresley99
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!
- 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
Directions See How It's Made
- 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.