Description
A speedy, soulful dinner with juicy shrimp, smoky sausage, and rich flavors, all simmered in one pot.
Ingredients
- 2 tablespoons olive oil (or neutral oil)
- 1 large onion, diced
- 1 bell pepper, diced (any color)
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound smoked sausage, sliced (andouille, kielbasa, or smoked chorizo)
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth (low-sodium recommended)
- 1 teaspoon Cajun seasoning
- 1 cup long-grain rice (white long-grain)
- 1 pound shrimp, peeled and deveined (large or medium)
- Salt and freshly ground black pepper, to taste
- Chopped green onions for garnish
Instructions
- Heat 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium heat.
- Add the diced onion, bell pepper, and celery. Sauté until softened and beginning to brown, about 5–7 minutes. Add garlic in the last minute.
- Push the vegetables to the side and add the sliced sausage. Cook until browned, about 5 minutes.
- Stir in the can of diced tomatoes, 2 cups chicken broth, 1 teaspoon Cajun seasoning, and 1 cup long-grain rice. Bring to a rolling boil.
- Reduce heat to low, cover, and simmer gently for about 20 minutes — until rice is tender.
- Add the peeled and deveined shrimp. Cover and cook 4–5 minutes more, until shrimp turn opaque pink.
- Taste and season with salt and black pepper as needed. Let rest off the heat for 2–3 minutes before serving.
- Garnish with chopped green onions and serve hot.
Notes
Serve with a simple green salad or crusty bread. To reduce sodium, use low-sodium broth.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun