.png)
Follow on Social Media
Ingredients
2 tbsp vegetable oil
340 g andouille sausage, sliced
340 g shrimp, peeled and deveined
1 medium onion, diced
1 green bell pepper, diced
2 jalapeños
2 celery stalks, diced
3 cloves garlic, minced
3 tbsp creole seasoning
1 tbsp tomato paste
1 ½ cups long-grain white rice
398 ml canned diced tomatoes, with juices
3 cups chicken broth
1 bay leaf
1/2 lemon
2 tbsp fresh parsley, chopped (for serving)
Salt & pepper, to taste
Oil
Instructions
Step 1
Heat 1 tbsp of oil in a large Dutch oven over medium heat. Add the andouille sausage and cook until browned, about 4-5 minutes. Remove and set aside. Add 1 tbsp of oil and quickly cook the shrimp 2-3 mins. Remove and set aside.
Step 2
In the same pot, add the onion, peppers, and celery. Sauté for 4-5 minutes until softened. Add the garlic and seasonings, then cook for 30 seconds. Stir in the tomato paste and cook for another 30 seconds.
Step 3
Stir in the rice and let it toast slightly for about 1 minute. Then add the diced tomatoes, chicken broth, and stir well to combine.
Step 4
Add the cooked sausage, top with a bay leaf. Bring to a gentle boil, then reduce the heat to low. Cover and let simmer for 20 mins, stirring occasionally to prevent sticking.
Step 5
Remove from the heat and discard the bay leaf. Add back in the cooked shrimp, a squeeze of lemon, sprinkle with parsley, serve and enjoy!
Notes: Leftovers can be stored in an airtight container in the fridge for up to 3 days.