Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 pound (450g) Andouille sausage, casing removed, crumbled
  • 1 large yellow onion, chopped (approx. 1 1/2 cups)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 2 celery stalks, chopped (approx. 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (or less, to taste)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 cup long-grain white rice (200g), rinsed
  • 2 1/2 cups chicken broth (600 ml), low sodium
  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt to taste
  • Optional: Hot sauce, for serving

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add crumbled sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage from the skillet and set aside, leaving the rendered fat in the pan.
  2. Add onion, bell pepper, and celery to the skillet with the sausage fat. Sauté until softened, about 5-7 minutes.
  3. Add minced garlic, thyme, oregano, cayenne pepper, smoked paprika, and black pepper to the vegetables. Cook for 1 minute more, until fragrant.
  4. Stir in the rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
  5. Gently stir in the cooked sausage and shrimp. Cover and cook for 5-7 minutes, or until the shrimp is pink and cooked through.
  6. Season with salt to taste. Garnish with fresh parsley and serve hot with hot sauce, if desired.