Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 lb (450g) Andouille sausage, casing removed, crumbled
  • 1 large yellow onion, finely chopped (about 1 cup/150g)
  • 1 green bell pepper, finely chopped (about 1 cup/150g)
  • 2 celery stalks, finely chopped (about ½ cup/75g)
  • 3 cloves garlic, minced
  • 1 tsp (5 ml) Cajun seasoning
  • ½ tsp (2.5 ml) dried thyme
  • ½ tsp (2.5 ml) dried oregano
  • ¼ tsp (1.25 ml) cayenne pepper (optional, for extra heat)
  • 1 cup (200g) long-grain white rice, rinsed
  • 2 cups (475 ml) chicken broth
  • ½ lb (225g) medium shrimp, peeled and deveined
  • 2 tbsp (30g) chopped fresh parsley
  • Salt and freshly ground black pepper to taste

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. Remove sausage and set aside, leaving rendered fat in the pan.
  2. Add onion, bell pepper, and celery to the pan. Cook until softened, about 5-7 minutes. Add garlic, Cajun seasoning, thyme, oregano, and cayenne pepper (if using), and cook for another minute until fragrant.
  3. Stir in rinsed rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
  4. Stir in the cooked sausage and shrimp. Cover and cook for another 5-7 minutes, or until shrimp are pink and cooked through.
  5. Stir in fresh parsley. Season with salt and pepper to taste. Serve hot.