MARTHASTEWART.COM

By tschnet1

Ingredients

• 1 tablespoon canola oil
• 6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces
• 1 medium onion, diced
• 1 green bell pepper, ribs and seeds removed, diced
• 3 celery stalks, diced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 2 teaspoons paprika
• 8 plum tomatoes, seeded and chopped
• 1 cup long-grain white rice
• 1 pound medium shrimp (about 30), peeled, deveined, and tails removed
• 1/2 cup thinly sliced scallions, for garnish

Details

Servings 4
Preparation time 20mins
Cooking time 55mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.

Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.

Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.