- Cooking: 1 hour
- Prep: 20 minutes
- Andouille sausage: 8-12 ounces
- Brown rice: 1.5 cups
- Bell peppers
- Green onions (garnish)
- Diced tomatoes: 8-12 ounces
- Chicken stock: 24 ouces
- Garlic powder
- Optional: sugar, cayenne, bay
- Large dice
- Bell peppers
- Thin slice
- Green onions
- Shrimp: (devein, clean, remove tails)
- Can of tomotoes
- Can / box of chicken broth
- Put large pot on medium heat
- Add butter and let melt: 1 minute
- Add sausage and brown: 5-6 minutes
- Stir in spices: 1 minute
- Mix in tomatoes, broth, rice, shrimp, onions, celery, and peppers
- Cover and cook until rice is done: 45 minutes
- Add additional spice to taste and stir
Note: Stir occassionally and make sure liquid is above all ingredients in the pot.
Words from my mouth hole
It's really good, it's really easy, and it's a great kitchen go-to when you can't think of what to make - plus it makes great leftovers. This is also a one-pot meal and is very easy to clean up after you stuff yourself stupid. Serve it with bread and consider using mild cajun sausage if you have kids.
- Etoufee: A dish found in both Cajun and Creole cuisine typically served with shellfish over rice. Most popular with crawfish.
- Gumbo: The official state cuisine of Louisiana consisting primarily of a strongly-flavored stock, meat or shellfish, a thickener, and three kinds of vegetables ― celery, bell peppers, and onions. Popular with okra.
- Jumbalaya: a popular dish of West African, French, and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage along with pork or chicken and seafood (less common), such as crawfish or shrimp.
- Lesson learned: All three dishes are basically the same. Very much like tacos, burritos, quesadillas, tostadas, chilaquiles, etc.