Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Andouille sausage, casings removed (450g) (or other spicy sausage)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon Cajun seasoning (5 ml) (store-bought or homemade)
  • ½ teaspoon smoked paprika (2.5 ml)
  • ½ teaspoon dried thyme (2.5 ml)
  • ½ teaspoon dried oregano (2.5 ml)
  • Pinch of cayenne pepper (optional)
  • 1 cup long-grain white rice, rinsed (200g)
  • 2 cups chicken broth (475 ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 pound peeled and deveined shrimp (450g), medium-sized
  • 2 tablespoons chopped fresh parsley, for garnish (30 ml)
  • Salt and freshly ground 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 and cooked through. Remove sausage and set aside.
  2. Add onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Stir in Cajun seasoning, smoked paprika, thyme, oregano, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
  4. Add rinsed rice, chicken broth, and diced tomatoes (with their juice) to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Gently stir in shrimp and cooked sausage. Cover and cook for another 5-7 minutes, or until shrimp is pink and cooked through and rice is tender.
  6. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Garnish with fresh parsley and serve.