Take a culinary trip for two to New Orleans with this Cajun classic.
Photo by Gwénaël Le Vot
SERVES 2
2–3 cups cooked rice, prepared with chicken stock
2 tablespoons olive oil
1 andouille sausage link, quartered horizontally and cut into ¼-inch pieces
½ red bell pepper, diced
½ onion, diced
¼ cup chopped celery
1 teaspoon minced garlic
2 tablespoons all-purpose flour
1 tablespoon fresh parsley
½ tablespoon dried oregano
1 teaspoon thyme
Kosher salt
Fresh ground black pepper
1/8 teaspoon cayenne pepper
1–2 tablespoons olive oil
1 pound colossal shrimp
Cajun or blackened seasoning
Chopped parsley, for garnish
In a large skillet over medium heat, heat oil. Add sausage and cook until starting to brown. Add bell pepper, onion and celery and continue cooking until vegetables are tender. Add garlic and cook an additional minute. Sprinkle flour over mixture and stir until starts to thicken. Add mixture to rice and stir in parsley, oregano, thyme, salt and black and cayenne peppers. Season shrimp with Cajun seasoning. In the same skillet, over medium heat, add oil. Sauté shrimp until no longer pink, 2–3 minutes per side. To serve, plate rice and top with shrimp. Garnish with chopped parsley.
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