Thursday, January 17, 2013

Sausage & Shrimp Dirty Rice



I have been trying to break out of the rut that I seem to have gotten myself into. Mexican food, pasta, soup, repeat. I have come up with a few different things that were great, but on this night I really wanted a nice one pot meal that doesn't make you stress out but tastes wonderful. This was it!

I have always enjoyed Cajun flavors and have really wanted to work with them more, but been a bit at a loss as to what to make. That is silly right? I mean just get on the internet, type in Cajun food, and away you go! So after reading countless recipes, with tons and tons of ingredients, I settled on trying to combine a few ideas in to one simple dish. Also I hoped that Kevin would be excited that it was something other than Mexican food, pasta, or soup.

I can happily say that I achieved both goals (I love it when that happens!!) and it was a wonderful meal that we both enjoyed very very much. I didn't go crazy with the heat so if you like things a bit spicy I would double the crushed red pepper flakes or even add some hot sauce. But things don't always have to be hot so I decided to retrain myself in the heat department and just let the other flavors shine. Yummm I am so glad I did!!




Sausage & Shrimp Dirty Rice



3 Andouille sausages, sliced
15 to 20 jumbo shrimp, peeled and tail removed
1 cup rice 2 cups chicken stock (or water)
2 Tablespoons olive oil
1 tablespoon Cajun seasoning
1 medium yellow onion, chopped
3 stalks celery, chopped
1 red bell pepper, diced
3 garlic cloves, minced
1-14.5 ounce can diced tomatoes
1 cup chicken stock
1 tablespoon paprika
1 teaspoon crushed red pepper flakes
1 tablespoon fresh thyme leaves, chopped
Kosher salt and fresh cracked black pepper
2 Tablespoons fresh parsley, chopped


Bring the chicken stock and rice to boil in a medium sauce pot. Reduce the heat to low and cover, cook for 17 to 20 minutes. Fluff with a fork and remove from heat.

Meanwhile heat olive oil in a large skillet over medium-high heat. Brown the sausage on both sides and remove with a slotted spoon. Set aside. In the same pan, saute onions, celery and bell peppers until tender, adding more olive oil if necessary. Add the garlic, cook for a minute then add the Cajun seasoning, paprika, red pepper flakes, salt, and pepper. Cook for an additional minute. Add tomatoes, stock and thyme. Simmer on low until mixture has thickened, approximately 15 minutes.Add shrimp, cover and cook util shrimp is pink and opaque. Fold in cooked rice and sausage, adjusting seasoning to taste. Sprinkle with parsley.

ENJOY!!

4 comments:

  1. Oh my gosh does this sound good, I love cajun food so this is right up my alley. Thanks for sharing, I will definitely be trying this sometime! I might sub chicken for the shrimp...unfortunately. Since my fiance isn't a shrimp fan *sigh* Thanks for sharing!

    Sincerely,
    Happy Valley Chow

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    Replies
    1. Oh I am sure it would be good with chicken too but I love my shrimp!! Maybe you could make a little side of the shrimp with the Cajun seasoning on them and then put them in your rice :)

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  2. Good morning! I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share and have a wonderful weekend. Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/01/seafood-frenzy-friday-week-46.html

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