1 lb. large raw shrimp, peeled and deveined
12 oz. andouille sausage, sliced
1 1/2 cups white rice
Fresh thyme and Italian parsley
1 can diced tomatoes, 28 oz.
2 T creole seasoning, divided
1 green bell pepper, diced
1 onion, diced
2 carrots, sliced
2 ribs celery, cut lengthwise and sliced
1 T olive oil
3 bay leaves
2-3 garlic cloves, minced
1 t Worcestershire sauce
3 cups chicken stock
Louisiana pepper sauce for serving
- Put shrimp in bowl and toss with 1 T creole seasoning.
- Heat olive oil over med heat. When hot add andouille slices and brown on both sides. Remove from pan and set aside.
- Add onions, celery, peppers, carrots, and bay leaves. Sauté until vegetables begin to soften and onion is translucent.
- Add tomatoes and stock. When liquid is hot add rice and stir. Cook, stirring occasionally, until rice absorbs most of the liquid and becomes tender. Be careful not to let mixture stick to the bottom of pan.
- Return the sausage to the pan, reduce heat to low and add shrimp. Cook until shrimp are opaque.
- Serve in bowls, garnish with fresh chopped thyme and parsley. Serve with pepper sauce for those who like it hot.
- Browning the sausage renders some of the fat, which makes the vegetables and rice taste better because Pork fat makes everything better.
Making your own creole seasoning blend is better and healthier than anything you buy premixed in the store. My favorite is Essence of Emeril. https://toilofman.com/2019/05/09/emerald-lagasses-creole-essence/