Ingredients
Scale
- 2 tablespoons olive oil (for sautéing)
- 1 onion (chopped)
- 1 bell pepper (chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 12 ounces sausage (sliced, Andouille recommended)
- 1 cup long-grain rice (rinsed)
- 2 cups chicken broth (or vegetable broth for vegetarian option)
- 1 teaspoon Cajun seasoning (adjust to taste)
- 1/2 teaspoon smoked paprika (adjust to taste)
- 12 ounces shrimp (peeled and deveined)
- to taste salt (for seasoning)
- to taste pepper (for seasoning)
- 2 green onions (sliced, for garnish)
Instructions
- Warm 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 chopped onion, 1 chopped bell pepper, and 2 chopped celery stalks. Cook until tender, about 5 minutes.
- Toss in 3 minced garlic cloves and 12 ounces of sliced sausage. Cook for another 4-5 minutes.
- Mix in 1 cup of rinsed long-grain rice with the sausage and veggies.
- Add 2 cups of chicken broth, 1 teaspoon of Cajun seasoning, and 1/2 teaspoon of smoked paprika. Stir well.
- Bring to a boil, then cover and reduce heat to low. Let it simmer for 15 minutes.
- Fold in 12 ounces of peeled and deveined shrimp five minutes before the rice is done.
- Taste and adjust seasoning with salt, pepper, or more Cajun seasoning.
- Remove from heat and sprinkle with sliced green onions before serving.
Notes
Garnish with sliced green onions. Pairs well with a side salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg