Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 12 oz (340g) Andouille sausage, sliced into ¼-inch rounds
  • 1 cup (150g) yellow onion, finely diced
  • 1 cup (150g) green bell pepper, diced
  • ½ cup (75g) celery, diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (28g) unsalted butter
  • 1 cup (190g) long-grain white rice, uncooked
  • 2 cups (480ml) chicken broth, low sodium
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (6g) smoked paprika
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) onion powder
  • 1 tsp (2g) dried oregano
  • ½ tsp (1g) cayenne pepper
  • ½ tsp (3g) salt
  • ½ tsp (2g) cracked black pepper

Instructions:

  1. Heat the olive oil in the skillet over medium-high heat. Add the sliced andouille sausage and cook until the edges are mahogany-colored and crisp (about 3-5 minutes). Remove the sausage with a slotted spoon and set aside on a plate, leaving the rendered fat in the pan.
  2. Reduce heat to medium. Melt the butter into the sausage fat. Stir in the onion, bell pepper, and celery. Sauté until the vegetables are softened and translucent.
  3. Stir in the minced garlic and the homemade Cajun seasoning (paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper), cooking for 1 minute until the spices smell nutty and fragrant.
  4. Add the uncooked rice, stirring constantly for 2-3 minutes until the edges of the rice grains look translucent.
  5. Pour in the chicken broth and stir to scrape up any browned bits from the bottom of the pan. Bring to a simmer, cover with a tight-fitting lid, and cook until the rice is tender and liquid is absorbed.
  6. Fold the seared sausage and raw shrimp into the cooked rice. Cover and cook for an additional 3-5 minutes until the shrimp are opaque and curled.