Let the good times roll with the classic flavors of New Orleans cuisine.
Photo by Gina Moore
SERVES 6–8
1 pound shrimp, peeled, deveined and tails removed
1 tablespoon Creole or Cajun seasoning
2 tablespoons butter
8 ounces andouille sausage, sliced ¼-inch thick
1 tablespoon ground cumin
2 tablespoons paprika
½ teaspoon cayenne
1 cup chopped onion
½ cup chopped bell pepper
1 cup chopped celery
2 tablespoons chopped garlic
½ cup diced tomatoes
2 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 cup rice, uncooked
3 cups chicken stock, unsalted
Kosher salt
Fresh ground black pepper
Fresh chopped parsley
In a medium bowl, season the shrimp with Creole or Cajun seasoning. Set aside. In a large saucepan or Dutch oven over medium heat, heat butter. Add sausage and cook until brown, about 5 minutes. Stir in cumin, paprika and cayenne and cook for 1 minute. Stir in onions, bell pepper and celery and cook for 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and Tabasco.
Stir in rice and slowly add stock. Reduce heat to low, cover and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 25 minutes.
Add shrimp, replace lid and cook for 5 minutes. Season to taste with salt, pepper and more Creole seasoning, if needed. Serve and garnish with chopped parsley.
___
What’s cooking at SCLiving.coop
Mardi Gras favorites—Enjoy your own raucous celebration of New Orleans cuisine with Chef Belinda Smith‑Sullivan’s classic Creole recipes.
Deveining shrimp—Let Chef Belinda show you how professional chefs peel and devein shrimp in this how-to cooking video.