Ingredients:
1 tbsp olive oil
1/2 lb smoked sausage (or andouille if you can find it, we can't this far north!), cut into 1/4 inch thick slices
1 large onion, chopped
1 cup chopped green bell pepper
1 cup chopped celery
salt to taste
1/2 tsp cajun seasoning, or to taste
1 cup uncooked white rice
1 (14.5 oz) can diced tomatoes with juice
1 tbsp minced garlic
2 cups chicken broth
3 bay leaves
1/4 tsp dried thyme leaves
1 lb peeled and deveined medium shrimp (30-40 per lb)
Directions:
1. Heat the olive oil in a dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and cajun seasoning. Cook and stir until the vegetable are soft, 6-8 minutes.
2. Stir in the rice until evenly coated in the veggie mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce to medium-low, cover and simmer for 20 minutes.
3. After 20 minutes, stir in the shrimp and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center.
4. Remove the pot from the heat and let stand 5 minutes. Discard the bay leaves before serving.
Makes 8 servings.
