This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of the traditional Cajun andouille.
Everyday Food, October 2003
- Prep Time 20 minutes
- Total Time 55 minutes
- Yield Serves 4
- 1 tablespoon canola oil
- 6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces
- 1 medium onion, diced
- 1 green bell pepper, ribs and seeds removed, diced
- 3 celery stalks, diced
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 2 teaspoons paprika
- 8 plum tomatoes, seeded and chopped
- 1 cup long-grain white rice
- 1 pound medium shrimp (about 30), peeled, deveined, and tails removed
- 1/2 cup thinly sliced scallions, for garnish
- Heat oil in a large skillet over medium-high heat. Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes. Add onion, bell pepper, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Stir in paprika; cook until fragrant, about 1 minute.
- Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.
- Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes. Remove from heat; season with salt and pepper, as desired. Serve hot, garnished with scallions.
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