1 tablespoon olive oil
1 pound andouille sausage, sliced
1 pound shrimp, peeled and deveined
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 cups long-grain white rice
4 cups chicken broth
1 can (14.5 ounces) diced tomatoes
2 teaspoons Cajun seasoning
Salt and pepper to taste
2 green onions, sliced for garnish
Fresh parsley, chopped for garnish
Directions
1. Heat olive oil in a large pot over medium heat. Add sliced andouille sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
2. In the same pot, add shrimp and cook until pink, about 2-3 minutes. Remove shrimp and set aside with the sausage.
3. Add chopped onion, green bell pepper, red bell pepper, and garlic to the pot. Sauté until the vegetables are soft, about 5 minutes.
4. Stir in the rice and let it toast for about 2 minutes.
5. Pour in the chicken broth and diced tomatoes. Add Cajun seasoning, salt, and pepper. Stir well.
6. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 20-25 minutes, or until the rice is cooked and liquid is absorbed.
7. Return the sausage and shrimp to the pot. Stir everything together and cook for another 5 minutes until heated through.
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8. Garnish with sliced green onions and fresh parsley before serving.
Variations & Tips
For a milder version, reduce the amount of Cajun seasoning or use smoked sausage instead of andouille. You can also add chicken or even some vegetables like okra or zucchini to make it more filling. If you have picky eaters, serve the ingredients separately so everyone can assemble their own plate to taste.
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