This is a tradition here in the South. You can add anything you like to this basic recipe. You can add crawfish, chicken pieces, make it all sausage. You decide what you like and add it in!
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
284 Calories
Recipe Instructions
Step 1
Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
Step 2
After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.
Ingredients
salt to taste
1 tablespoon olive oil
1 large onion, chopped
1 cup chopped celery
2 cups chicken broth
1 tablespoon minced garlic
3 bay leaves
1 cup uncooked white rice
1 cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes with juice
½ teaspoon Cajun seasoning, or to taste
¼ teaspoon dried thyme leaves
1 pound peeled and deveined medium shrimp (30-40 per pound)
