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Ingredients
- 2 tablespoons vegetable oil
- 1 pound andouille or other spicy smoked sausage, sliced
- 1 large onion, diced
- 1 bell pepper, diced
- 3 celery ribs, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 teaspoons Creole seasoning
- 1 (28-ounce) can crushed tomatoes, with juice
- 4 cups chicken broth
- 2 cups uncooked long-grain rice
- 1 pound shrimp, peeled and deveined
- 4 green onions, chopped
Details
Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from myrecipes.com
Preparation
Step 1
1. Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.
2. Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
3. Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.
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