Ingredients
Scale
- 2 Tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, chopped
- 1 large red bell pepper, chopped
- 8 oz smoked sausage, such as andouille or kielbasa, sliced
- 2 cups uncooked brown rice (or long-grain white rice for more traditional texture)
- 1 (16 oz) can diced tomatoes, with juices
- 2 cups chopped celery
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp crushed red pepper flakes
- 2 tsp paprika
- 3 cups water (or chicken stock for more flavor)
- 1 lb raw large shrimp, peeled and deveined
- 1/4 cup hot pepper sauce, or to taste
- 1/4 cup chopped green onions, for garnish
Instructions
- In a large pot that has a lid that will fit tightly, heat olive oil and add diced onion, garlic, red pepper and sausage. Cook over medium heat until sausage is browned. Remove sausage and set aside.
- Add rice and stir and cook for 2-3 minutes. Add tomatoes, celery and spices along with 3 C water and reduce heat to medium low and cover and let simmer for 15 minutes.
- Remove lid and add shrimp, sausage that has been sliced into 1/4 inch coins along with hot sauce to top of mixture. Replace cover and cook an additional 5 minutes or until all liquid is absorbed and shrimp are cooked.
- Place in serving containers and top with green onion.
Notes
- rice: brown rice adds a hearty texture and nutty flavor. It needs a little more time and liquid than white rice, so be patient. The slow simmer builds deep flavor.
- sausage: smoked andouille is traditional, but any spicy or smoked sausage works. Slice it thin so it crisps and browns evenly before adding the other ingredients.
- shrimp: add the shrimp at the very end and let the residual heat cook them through. This keeps them tender and prevents overcooking.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: main dishes
- Method: stovetop, one-pot
- Cuisine: French American
Nutrition
- Serving Size: 8 oz
- Calories: 906
- Sugar: 22.1 g
- Sodium: 2341.8 mg
- Fat: 47.7 g
- Carbohydrates: 82.8 g
- Protein: 41.6 g
- Cholesterol: 202.4 mg