Cajun Rice with Sausage and Shrimp
Everything a Louisiana kitchen smells like on a Friday night — dirty jasmine rice, smoky andouille sausage, tender shrimp, and enough Cajun heat to make you close your eyes.
Ingredients
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2 cups jasmine rice
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4 cups low sodium chicken broth
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2 lbs Argentina Red shrimp
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1 lb andouille sausage
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1 medium onion, diced
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2 bell peppers, diced
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1 1/2 tbsp garlic, minced
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6 tbsp unsalted butter, divided
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Cajun Seasoning
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3 tsp paprika
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1 tsp salt
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2 tsp garlic powder
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1 tsp pepper
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1 tsp onion powder
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1 tsp dried oregano
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cayenne/crushed red pepper flakes, to taste (optional)
Instructions
Combine all ingredients for the cajun seasonings and mix well.
Heat a large pot over medium/high heat. Add 1 tbsp butter and saute sausage to give a little char. Set aside and keep warm.
Heat a large pot over medium/high heat. Add 2 tbsp butter, half the seasoning and saute shrimp to give a little char. Do NOT fully cook shrimp. Set aside and keep warm.
Add remaining butter and saute the peppers and onion until translucent. Add minced garlic and remaining seasoning and cook for 30 seconds.
Stir in the rice and fry for 2 minutes and then stir in chicken broth. Bring to a boil then reduce to a simmer and cover. Cook for 15 minutes, stirring occasionally (2 to 3 times during that timeframe should be fine).
Stir the shrimp and sausage into the rice, mix ingredients well and cook until shrimp is pink and opaque.
Garnish with parsley or chives, if desired.
Recipe Notes
This recipe is inspired by the wonderful team at Creme De La Crumb.
Nutrition Facts
Disclaimer: Nutritional information is automatically calculated and should be used as an estimate only. Actual values may vary based on exact ingredient brands and portion sizes.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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