Ingredients
Scale
- 1 lb smoked sausage, sliced
- 1 lb large shrimp, peeled and deveined
- 1 large onion, chopped
- 1 green bell pepper, diced
- 3 stalks celery, sliced
- 4 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 1 ½ cups long-grain rice
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced sausage and cook until browned and crispy.
- Add the chopped onion, bell pepper, and celery to the pot. Cook until vegetables are tender, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Stir in paprika, thyme, cayenne pepper, salt, and black pepper. Add diced tomatoes with their juice and mix well.
- Add rice and pour in chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender.
- In the last 5 minutes of cooking, stir in the shrimp. Cover again and simmer until shrimp are pink and cooked through.
Notes
- Ensure the shrimp is peeled and deveined for optimal texture and flavor.
- Adjust cayenne pepper based on spice preference.
- Use good quality smoked sausage for enhanced flavor.
- Allow leftovers to rest for 10 minutes before serving to deepen flavors.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg