Recipe by Aimee67
After much experimentation, I finally hit upon a formula that produced a nicely spicy dish. I figured I'd better write it down immediately before I forgot what I did!
Top Review by Lorac
Excelent! I love the fresh taste, spice level, and flavor layering of this well planned version. I made the recipe as directed except for needing to simmer on low instead of medium low. The results were perfectly cooked rice, colorful veggies with a bit of crunch and tender shrimp.The restrained use of tomatoes allowed all the wonderful flavors to shine together in a lovely balance. Thanks Aimee67 for this delicious and easy to make main dish - it's a keeper!
- 1 lb raw large shrimp, peeled and deveined
- 1 tablespoon creole seasoning
- 2 tablespoons olive oil
- 2 cups onions, chopped
- 1 cup celery, chopped
- 1⁄2 cup carrot, chopped
- 1 cup tomatoes, diced
- 3 garlic cloves, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco jalapeno sauce
- 4 bay leaves
- 1 1⁄2 cups white rice
- 3 cups chicken stock
- 1 cup white wine
- 1⁄2 lb andouille sausage, sliced thinly
Directions See How It's Made
- Toss shrimp with creole seasoning and set aside.
- Saute onion, celery, and carrots in olive oil over medium high heat for about 5 minutes (until onions are translucent).
- Add tomatoes, garlic, Worcestershire sauce, Tabasco sauce, and bay leaves and bring to a simmer.
- Stir in rice.
- Add white wine and chicken stock, stirring constantly.
- Return to a simmer.
- Turn heat down to medium low, cover, and cook for 15 minutes, stirring occasionally.
- Add shrimp and sausage.
- Cover and cook for another 10 minutes.
- Remove bay leaves.
- Add salt and pepper to taste.