Mardi Gras is around the corner so I was in the mood for somethin' Cajun. It just also happened to be Oscar Night. Did I ever tell you I lived in New Orleans? Yeah...I was 3 years old. I did go to the Mardi Gras parade but the family-friendly version.
1/2 lb 26-30 count shrimp - shelled and deveined (I buy shell-on shrimp and remove it myself)
1/2 lb andouille sausage
1 cup white rice
1/4 cup each - diced celery, onions, green bell pepper
3 cloves garlic, minced
2 tablespoons olive oil
28 oz. can of diced tomato
1 bay leaf
2-3 cups low sodium chicken broth
Dry Seasoning inspired by Emeril's recipe here
**You could buy Bayou Blast in the grocery store but the above link also has a recipe to make a small jar. Since I didn't have all of the ingredients listed, I made my own here:
1/2 teaspoon each: salt, garlic powder, paprika, black pepper
1/4 teaspoon cayenne pepper (for medium hot)
Prepare the dry seasoning. Set aside. I left the bay leaf in there so I would remember it but it's not needed until later.
See that burned part in the back? Yeah. Also you can't see it here, but there's a thick layer of stuck on dry rice below the good stuff. Sigh. So yeah, add the 3rd cup of chicken broth if it's getting a little dry.
While rice is cooking, slice up the andouille sausage. When the rice is fully cooked and tender (about 15 minute total from the time the liquid was first added), add the shrimp and sausage. Allow to cook another 10-12 minutes until shrimp is fully cooked (pink, curled, and opaque).
Allow to cool slightly before serving. Add seasoning to taste (either additional salt/pepper or Cajun seasoning). As a side note, I normally eat a lot more than I show in photos. So there you have the behind the scenes. Mm smokey sausage and shrimp.