Ingredients: |
Ingredients: 1/2 pound shrimp peeled and deveined reserving the shells
2 cups chicken broth
1 tablespoon butter or oil
1/2 pound andouille sausage, sliced
1 onion, diced
1 bell pepper, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 tablespoon creole seasoning
1 (28 ounce) can diced tomatoes
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
2 bay leaves
1 cup long grained rice
salt, pepper and cayenne to taste
4 green onions, sliced
hot sauce to taste
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Directions: |
Directions:Bring the chicken both and shrimp shells to a boil, reduce the heat and simmer until required later.
Meanwhile, heat the oil in a large pan over medium-high heat, add the sausage and cook until browned on both sides, about 5-7 minutes.
Add the onion, pepper and celery and cook until tender, about 5-7 minutes.
Add the garlic and creole seasoning and cook until fragrant, about a minute.
Strain the shells from the broth, add the broth, diced tomatoes, tomato paste, Worcestershire sauce, bay leaves and rice to the sausage and vegetables, bring to a boil, reduce the heat and simmer until the rice is tender and the sauce has reduced and thickened to the desired thickness, about 20-40 minutes.
Add the shrimp and cook until cooked, about 3-5 minutes.
Season with salt, pepper and cayenne to taste and served topped with the green onions and hot sauce on the side.
Note: This recipe benefits from more simmer time so if you have the time simmer it for 40 minutes. |
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