This is one of my favorite things to make for a dinner party because it’s a one pot dish that needs only a green salad to complete the entire meal. Plus, it’s great the next day, too. Don’t be overwhelmed by the list of ingredients – it goes really fast. Try Heather’s Salad as a crisp cool accompaniment.
Prep time: 30 minutes
Total time: 1 hour
Yield: Serves 10–12
Special equipment: dutch oven (optional)
4 T olive oil
1 yellow onion, chopped
5 green onions, chopped
1 large red bell pepper, chopped
3 stalks of celery, chopped
4 cloves garlic, finely chopped
2 bay leaves
2 jalapeno chilis, finely chopped with seeds
4 T Creole Seasoning (I use Paul Prudhomme’s Seafood Magic)
1/2 tsp. dried thyme
1 pkg. (about 12 oz) browned andouille chicken sausage (Trader Joe’s), cut lengthwise, then sliced
1 pkg. (about 12 oz) browned chipotle chicken sausage (Trader Joe’s), cut lengthwise, then sliced
4 cups chicken broth
1 16 oz. can plum tomatoes, diced with liquid
3 c. Basmati rice
1/2 – 3/4 lb. cooked jumbo shrimp
1 c. green frozen peas
handful of chopped cilantro
- Add olive oil to a large, heavy Dutch oven (or heavy duty pot with lid) over medium-heat. Add onions, peppers, celery, bay leaves, jalapenos and thyme. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add garlic and Creole seasoning and saute 2 minutes more.
- Add rice, sausage, tomatoes and broth. Bring mixture to boil, then reduce heat to low and cover until rice is very tender, stirring once, about 25–30 minutes.
- Add shrimp and peas and stir. Cover for additional 5 minutes. Serve immediately with sprinkled cilantro on top or let it sit for up to an hour and serve at room temperature.