Creole Rice with Sausage and Shrimp

By Addie

One-pot rice dish flavored with tomatoes, spicy sausage, shrimp,
celery and onion.

Ingredients

• 1 tablespoon Pure Wesson® Vegetable Oil
• 1 cup chopped celery
• 1/2 large onion, chopped (1/2 large = about 1 cup)
• 1 teaspoon finely chopped garlic
• 1 can (14.5 oz each) Hunt's Diced Tomatoes, undrained
• 1 can (14 oz each) reduced-sodium chicken broth
• 1 pkg (13 oz each) andouille sausage, sliced 1/4-inch thick
• 1 cup long-grain white rice, uncooked
• 8 ounces medium shrimp, peeled and deveined
• 1/4 teaspoon ground black pepper

Preparation

Step 1

Heat oil in 6-quart saucepan over medium-high heat. Add celery, onion and garlic. Cook 5 minutes or until onion is tender, stirring often.

Add undrained tomatoes, broth, sausage and rice; bring to a boil over high heat. Cover saucepan with lid; reduce heat to low. Simmer 20 minutes or until rice is tender and liquid has been absorbed.

Stir in shrimp and pepper. Continue to cook, covered, 2 minutes more or until shrimp turns pink.

Cook's Tip
If andouille sausage is not available, substitute smoked sausage or polska kielbasa.
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REVIEWS:

I made a few changes to this, and it turned out really well. I used 4 large garlic cloves, minced, and 1 can of Italian Stewed tomatoes (was all I had on hand). I also used a full sodium chicken broth (heh), and half a pound of hot pork sausage. Again, all I had. I also forgot to add the pepper. Turned out great, didn't need any additional seasoning most likely because my sausage was already pretty spicy.

Very flavorful and tasty!