- 2 tablespoons oil (I use Canola or Grapeseed)
- 1.5 pounds Andouille sausage, sliced
- 1½ cups diced onion
- 1½ cups diced celery
- 1½ cups diced bell pepper (green is traditional, but any color will work)
- 2 cloves garlic, minced
- 3 cups long-grain rice such as Jasmine (uncooked)
- 1 (28-ounce) can diced tomatoes (I prefer unseasoned version)
- 5 cups chicken stock
- 2 tablespoons finely chopped fresh thyme
- 2 large bay leaves
- 1½ pounds large shrimp, peeled and deveined. (My preference is Gulf Shrimp)
- 2 teaspoons kosher salt ( I recommend separating into two 1 teaspoon portions)
- 1 teaspoon ground black pepper ( I recommend separating into two ½ teaspoon portions)
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 2 tablespoons chopped Italian flat leaf parsley
- 2-3 stems chopped green onion
In a large cast iron skillet or Dutch oven, heat oil over medium high heat; add the Andouille and cook until browned (4-5 minutes).
Add onion, celery, and bell pepper, and cook, stirring frequently for about 3 minutes or until the vegetables are tender. Add garlic, stirring for about 30 seconds. You don’t’ want to burn it.
Add rice, and stir about 3 minutes until it is slightly toasted.
Add tomatoes with their juice, Stir until juices are absorbed. Add stock, thyme, and bay leaves. Bring to a boil.
Reduce heat to medium-low. Cover, and cook for 15 minutes. You want to make sure that the rice is tender.
While your base is cooking, combine shrimp, 1-teaspoon salt, 1/2-teaspoon black pepper, paprika, cayenne, and parsley in a large bowl
Add shrimp to the rice base and stir until combined. Cook for 2 minutes
or until shrimp turn pink and are firm.
Add the remaining 1-teaspoon of salt and
1/2-teaspoon of black pepper.
Garnish each plate with the green onion. Serve and enjoy.