Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground sausage (450g), preferably spicy Italian or Andouille
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 1 green bell pepper, finely chopped (approx. 1 cup / 150g)
  • 2 celery stalks, finely chopped (approx. ½ cup / 75g)
  • 3 cloves garlic, minced
  • 1 teaspoon Cajun seasoning, store-bought or homemade (5 ml)
  • ½ teaspoon dried thyme (2.5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ¼ teaspoon cayenne pepper (optional, for extra heat) (1.25 ml)
  • 1 cup long-grain white rice (200g), rinsed
  • 2 cups chicken broth (475 ml)
  • 1 cup water (240 ml)
  • 1 bay leaf
  • 1 pound medium shrimp (450g), peeled and deveined
  • 2 tablespoons chopped fresh parsley, for garnish (30 ml)
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in the pot over medium heat. Add sausage and cook, breaking it up with a spoon, until browned. Remove sausage and set aside.
  2. Add onion, bell pepper, and celery to the pot. Sauté until softened, about 5-7 minutes. Stir in garlic, Cajun seasoning, thyme, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more.
  3. Stir in the rice and cook for 1-2 minutes, toasting slightly.
  4. Pour in chicken broth and water. Add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Do not lift the lid while cooking.
  5. Stir in the cooked sausage and shrimp. Cover and cook until the shrimp are pink and cooked through, about 5 minutes.
  6. Remove from heat. Fluff the rice with a fork. Discard the bay leaf. Season with salt and pepper to taste. Garnish with fresh parsley. Serve immediately.