Ingredients:

  • 1 lb smoked andouille sausage, sliced into 1/4-inch rounds
  • 1 lb large shrimp (16-20 count), peeled and deveined
  • 1 large yellow onion, finely diced
  • 2 stalks celery, chopped
  • 1 green bell pepper, seeded and diced
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 2 cups long-grain white rice
  • 3 cups low-sodium chicken stock
  • 14.5 oz canned crushed tomatoes
  • 2 tbsp Creole seasoning
  • 2 dried bay leaves
  • 1 tsp dried thyme

Instructions:

  1. Place a 5-quart Dutch oven over medium-high heat. Add the sliced andouille sausage in a single layer and sear until the edges are mahogany-colored and the fat has rendered.
  2. Add the diced onion, celery, and green bell pepper (the Holy Trinity) to the pot. Sauté in the rendered sausage fat until caramelized and softened, scraping the bottom of the pot to incorporate the flavorful fond.
  3. Stir in the minced garlic and tomato paste. Cook for 2 minutes until the garlic is fragrant and the tomato paste turns a deep rust color.
  4. Add the long-grain white rice to the pot. Stir well to coat every grain of rice in the oil and aromatics, toasting for 3 minutes to ensure individual, non-gummy grains.
  5. Pour in the chicken stock and crushed tomatoes. Add the Creole seasoning, bay leaves, and dried thyme. Bring the mixture to a boil.
  6. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes without lifting the lid, until the liquid is absorbed and rice is tender.
  7. Turn off the heat. Quickly fold in the raw shrimp, replace the lid, and let sit for 5 minutes. The residual heat will gently poach the shrimp until they are pink and snappy.
  8. Fluff with a fork and serve hot.