Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 12 oz Andouille sausage, sliced into rounds
  • 2 tbsp unsalted butter
  • 1 cup long-grain white rice, uncooked
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Pat the shrimp dry and toss them in 1 teaspoon of the prepared Cajun rub (combination of paprika, garlic powder, onion powder, cayenne, oregano, salt, and pepper).
  2. Heat 1 tbsp of butter in the skillet over medium-high heat until foaming.
  3. Add shrimp in a single layer; sear for 1–2 minutes per side until pink and opaque. Remove immediately to a plate.
  4. In the same pan, add sausage rounds. Cook until the edges are charred and mahogany-colored. Remove and set aside with the shrimp.
  5. Add the remaining 1 tbsp of butter to the skillet.
  6. Sauté the onion, red pepper, and green pepper until softened and fragrant (about 3–4 minutes).
  7. Stir in the minced garlic and uncooked rice. Stir constantly for 2 minutes until the rice edges look translucent and smell nutty.
  8. Stir in the remaining Cajun rub and chicken broth.
  9. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and rice is tender.
  10. Stir the seared shrimp and sausage back into the rice to warm through before serving.