Time

• Cooking: 1 hour
• Prep: 20 minutes

Ingredients

• Main
  • Andouille sausage: 8-12 ounces
  • Shrimp
  • Brown rice: 1.5 cups
  • Butter
• Veggies
  • Onion
  • Celery (listed twice, combine quantities)
  • Bell peppers
  • Green onions (for garnish)
• Canned
  • Diced tomatoes: 8-12 ounces
  • Chicken stock: 24 ounces
• Spices
  • Salt
  • Pepper
  • Paprika
  • Garlic powder
  • Optional: sugar, cayenne, bay leaf

Prep

• Large dice
  • Sausage
  • Onions
  • Celery
  • Bell peppers
• Thin slice
  • Green onions
• Prepare
  • Shrimp (devein, clean, remove tails)
• Open
  • Can of tomatoes
  • Can/box of chicken broth

Instructions

1. Place a large pot on medium heat.
2. Add butter and let it melt: 1 minute.
3. Add sausage and brown: 5-6 minutes.
4. Stir in spices: 1 minute.
5. Mix in tomatoes, broth, rice, shrimp, onions, celery, and peppers.
6. Cover and cook until rice is done: 45 minutes.
7. Add additional spice to taste and stir.

Note: Stir occasionally and ensure liquid covers all ingredients in the pot.

Words from My Mouth Hole

It’s really good, easy, and a great go-to in the kitchen when you’re unsure what to make. It also makes great leftovers. This is a one-pot meal, making cleanup easy after you’ve stuffed yourself full. Serve with bread, and use mild Cajun sausage if you’re cooking for kids.

Definitions

• Etouffee: A dish found in both Cajun and Creole cuisine typically served with shellfish over rice. Most commonly made with crawfish.
• Gumbo: The official state cuisine of Louisiana, consisting primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the “holy trinity” of vegetables: celery, bell peppers, and onions. Often includes okra.
• Jambalaya: A popular dish of West African, French, and Spanish influence, mainly consisting of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage, pork or chicken, and less commonly seafood like crawfish or shrimp.
• Lesson Learned: All three dishes share core similarities, much like tacos, burritos, quesadillas, tostadas, and chilaquiles.